Tuesday, September 25, 2007
This recipe is from Martha Stewart's Halloween issue. Serve these fun eggs for breakfast on Halloween or for a fun spooky snack!
Yield: 1 dozen eggs
1 dozen large eggs
8 cups water
2 cups frozen blueberries
salt & pepper
Place eggs in a single layer in a large saucepan, cover with water and blueberries. Bring to a boil. Remove from heat, cover, let stand 10 minutes.
Using a slotted spoon, remove eggs one at a time, and place on a folded kitchen towel. Lightly crack shell on one side with the handle of a whisk or wooden spoon. Transfer egg to medium bowl; cover with cooking water. Repeat with remaining eggs & cool completely in water in refrigerator.
Carefully peel shells from eggs. Serve with salt & pepper.
Tips & Tricks:
I didn't want to waste perfectly good blueberries, so I just added blue food coloring to the water. My blue eggs are brighter & lighter blue than Martha's results with blueberries. For eyeball eggs instead of spiderwebs, make eggs to resemble bloodshot eyes by using red food coloring instead of blue food coloring or blueberries.
How Kids Can Help:
Kids can help peel eggs.