Directions
- 1Add 12 oz of fully softened butter to a bowl, add a pinch of flaky salt, and mix well.
- 2Separate 1/4 of the butter and add beet juice to dye it pink.
- 3Fill 2 of the egg molds with the pink butter about halfway, making a well in the center with a spoon.
- 4Brush a little plain butter on the rest of the eggs so the toppings stick.
- 5On 2 of the eggs, add chive blossoms and a bit of chives.
- 6On another egg, arrange radish slices all over.
- 7On the last egg, add a couple of edible flowers. Make sure to press everything to the bottom of the egg well.
- 8Fill the eggs with butter, about halfway or a bit more, again making a well in the center with a spoon.
- 9Let the eggs set for 10 minutes in the freezer.
- 10Divide the remaining butter into 2 bowls.
- 11To one bowl, add the fig jam and a pinch of flaky salt, and mix loosely to create fig butter.
- 12To the other bowl, add chives, flaky salt, and lemon zest, and mix well to create chive lemon zest butter.
- 13Fill the wells of the eggs with the compound butters: use chive lemon zest butter on the radish and chive blossom eggs.
- 14Use fig butter on the pink and edible flower eggs.
- 15Let the filled eggs set in the freezer for 10 minutes.
- 16Top the eggs with the remaining softened butter, applying pink butter to the pink egg.
- 17Clean off the ends of the eggs with a spatula.
- 18Let the eggs set in the fridge for a minimum of 2 hours.
- 19Remove the eggs from the mold.
- 20Decorate the eggs further using the remaining butter, topping the pink one with a mini orchid and the radish with a baby radish.
Ingredients
- 1 lb unsalted butter
- to taste flaky salt
- 1 tsp beet juice (shredded a raw beet and squeezed it)
- 0.25 cup chives
- to taste radishes (mini, thinly sliced, and a couple tiny ones as decoration)
- 2 per egg edible flowers
- 1 lemon lemon zest
- 3 tbsp fig jam
- for topping the pink eggs mini orchid
Equipment
bowlspoonspatula
Tips
- These are meant to be extra, but you don’t have to stuff them with compound butter.
- Brush a little plain butter on the eggs so the toppings stick.
- Press all toppings to the bottom of the egg well.
- Clean off the ends with a spatula.
- Decorate the eggs with remaining butter.
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