Eggs and more eggs galore. Students have learned all sorts of techniques ranging from oven baked, poached, boiled, omelet, quiche and now Easter deviled eggs!
They’ve also learned some of Mrs. Brown’s famous way World’s Easiest Boiled eggs from her food blog. This is the bumper car method of peeling eggs.
The Easter deviled egg idea came from this blog and we halved the recipe to 5 eggs per lab.
Students were amazed how easily the shells came off after they bumper car method in the pan.
Dying the eggs and making the yolk mixture is quite an adventure.
Vibrant colors in the makes with 1 tsp. vinegar and 3 drops of food coloring.
Gorgeous colors come alive.
Pastels are the result for less time in the dye.
Some proud students with piped yolk from a piping bag. I introduced students to the piping bag and coupler that I use with my Foods 2 students.
Eggstraordinary job Eli!
Sometimes the tip has to come off if the yolk won’t pass through. That’s okay too.We talked about the importance of garnishing, especially with deviled eggs.
Gorgeous Easter deviled eggs, don’t you think? Something to be proud of for an Easter meal.
I’m hoping some students will attempt this over break for extra credit.
Have you ever dyed your deviled eggs?