Chickie Eggs

Chickie Eggs

Ingredients:

eggs
black goma (sesame seeds)
1 carrot

Instructions:

Half the battle in making these is boiling the eggs. Boiling the perfect hard boiled egg can be intimidating but if you follow these directions, they’ll be perfect everytime!

Carefully place eggs in a pan. 6 fit nicely in a saucepan, if you’re making more use a large pot. Gently cover the eggs with about 1-2 inches of water.

Bring the pot to a boil then turn off the heat. Cover with a lid, and let sit undisturbed for 12 minutes.

When the 12 minutes are up, drain the eggs and immediately place them in an ice bath to cool. Keep in the fridge until ready to use.

Once the eggs are cooled crack and shell them. If little pieces of shell are stuck to the egg, run it under water and dab dry with a paper towel.

For the beaks, cut a slice of carrot into small wedge shapes.

Finding black goma can be tricky, but an asian market is you best bet, or you can find it online.

For the momma chicks:

Take a toothpick and poke two holes for eyes. Place the black sesame seeds in.

Poke a hole with a toothpick and insert the carrot for the beak.

For the baby chicks:

Slice the egg in half carefully so you don’t tear the yolk. Place black sesame seeds for the eyes and insert the carrot for the beak.