flickrA Martha Stewart Easter Tradition

Martha Stewart / March 25, 2006

For many years, I have designed new versions of the old-fashioned dyed Easter eggs that I grew up coloring with my brothers and sisters under the supervision of our mother as she prepared the Easter feast. I have dyed them with onion skins, marbleized them, embellished them with gold and silver leaf, beaded them and dipped them in glass glitter.

After a trip to Brussels, Belgium, where I had my first sampling of chocolate-filled eggshells, I came home enthusiastic about trying to devise a system for doing a similar thing at home.

What resulted was the how-to technique that you will find below. (The chocolate needs to be tempered, or heated and cooled to precise temperatures. If you don’t take these steps when melting chocolate, it may become grainy or develop grayish patches, called bloom, once it hardens.)

Made with dark chocolate, the resulting eggs are wonderful decorations, beautiful gifts and lovely fillers for Easter baskets. And they really are quite easy. Here’s how to make them: Martha Stewart’s Wonderful way to make chocolate-filled eggshells

If you do not have the time to drill two tiny holes into each egg shell, puncture each yolk with a pin, blow out the eggy insides with an ear syringe, boil and dry the eggshells, melt gourmet chocolate ever so carefully as to avoid any lumping, and then drip the melted concoction into the tiny holes in the egg shells, all without breaking any of them, here is a much easier task to consider: Make your own Easter egg dye. By the way, what does one do with the chocolate-filled eggshells? How can one eat them?

The image, painted eggs, was originally uploaded by nuanc. It is posted here from flickr