Butter Easter Eggs 4 ways

Name: Butter Easter Eggs 4 ways
Total time: 140 min
Cuisine: American
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

2h 20m

Serves 1

tiktok.com

Butter Easter Eggs 4 ways

tiktok.com

2h 20m

Serves 1

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.

Butter Easter Eggs 4 ways

2h 20m

Serves 1

tiktok.com

Butter Easter Eggs 4 ways

tiktok.com

2h 20m

Serves 1

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.