How to make Easter eggs

I’ve always loved Easter. It is far superior to Christmas, for the following reasons:

•   Other than Easter eggs, you’re not obligated to buy presents for people.

•   It’s a long holiday! Good Friday through to Easter Monday gives you a glorious 4 days off work – which we think is pretty sweet.

•   Christmas happens right in the middle of summer, a dilemma which is compounded by our insistence on roasting turkeys, baking hams and boiling puddings. Whereas you’re far less likely to die from heat stroke during Easter.

•   Easter provides a socially sanctioned opportunity to cram one’s face with near-lethal quantities of chocolate and hot cross buns.

This Easter time, instead of buying your usual sack of Creme Eggs and hurling them at people, why not get creative and make your own Easter eggs?

It’s fun, it’s fulfilling, and it will make all your friends feel lazy, untalented and inferior. Yay!

How to make dyed Easter eggs

These traditional treats are perfect for decorating the dining table. And if you’re looking for a creative activity that will keep the kids occupied over the Easter holidays, look no further.

Method one: hard boiled eggs

Hard boiled eggs are great to serve at an Easter brunch or morning tea.

First up, you’ll need to boil your eggs. To find out how it’s done, check out our article: How to boil an egg – classic techniques and quirky tips.

Once your eggs have cooled down, you can start to decorate! (Decoration tips are a little further down this page).

But please note! Hard boiled eggs will need to be refrigerated, otherwise they will go bad. They last for about a week in the fridge, so you’d be best off boiling and decorating your eggs no more than two days before serving.

Method two: ‘blown out’ eggs

Your other option is to remove the egg white and yolk whilst keeping the shell intact. This way, your decorated eggs will last much longer.

The process is fairly simple:

1. Pierce both ends of the egg with a sharp sewing needle, a pin, or the tip of a scalpel, like this:

2. Insert a skewer into one end, and gently jiggle it around to break up the yolk.

3. While holding the egg over a bowl, blow through one end so that the egg yolk and white comes out. (If it seems to be stuck, just shake the egg a bit and keep trying).

4. Once empty, give your eggs a rinse under the tap to get rid of any residual goo. Then leave them to dry, and voila! Your eggs are ready to decorate.

But what do I do with a bowl full of egg?

You cook delicious recipes, of course! Check out our guides on how to make scrambled eggs, and how to make French toast. You might also like to try Best Home Chef’s recipes for Spinach and Leek Quiche, or Luca Ciano’s Torta Salata with Ricotta, Pancetta & Balsamic, pictured below:

Dying the eggs

There are several different ways you can dye your eggs, but the basic principles remain the same. Ultimately, you need to find a way to stain the shell with food colouring. The most common method is:

1. Get yourself some food colouring from the supermarket, like this:

2. Now, get some polystyrene cups, or disposable plastic containers. Pour about a tablespoon of vinegar into each cup (this helps the dye to stick) and a few drops of your desired colour. (Remember, you can mix colours!) Then, fill the cups with water and stir.

3. Using a slotted spoon, lower your egg into the water, like so:

4. The longer you leave the egg in the water, the darker the final colour. Once you’re happy with it, carefully remove the egg and place in an egg carton to dry.

It’s perfectly fine if you just want to make plain coloured eggs, but there are plenty of decorative variations you can try, including:

•   Place rubber bands around the eggs to create stripes:

•   You could also go for a ‘tie dye’ effect by sprinkling a damp coffee filter with food colouring, and then wrapping it around your egg (using aluminum foil as the outside layer). It will create this look:

•   You could also affix adhesive stickers (dots, stars and hearts are good) to the outside of the egg before you dye, and then remove once dry.

•   Or, to create a marbled effect, try adding one tablespoon of vegetable oil to the water before you dye.

•   And to create the ‘speckle effect’, use a toothbrush dipped in dye (you might want to wear gloves!) and splatter the egg til your heart’s content.

•   Our very own Best Home Chef contestant Snjezana Demo has shared with us her own recipe for naturally coloured Easter eggs, which is perfect for people who want to avoid artificial ingredients.

Really, your only limit is your imagination, so unleash your muse and see what happens!

How to make chocolate Easter eggs

Finally, we get to the good part! About time, right?

To make your own chocolate Easter eggs, first you will need some plastic chocolate moulds. These are available from cake decorating supply shops, or from the internet.

Next, you will need some good quality chocolate. We recommend 70% cocoa chocolate, although you can also use white chocolate. (Alternatively, if you have a LOT of time on your hands, you could make your own chocolate from scratch).

Although it is not strictly necessary, we recommend that you temper your chocolate first. This will ensure your homemade Easter eggs will have a smooth, shiny surface. It will also stop them from developing that white, crumbly texture (which is known as ‘blooming’). The Cadbury website has great instructions for tempering chocolate, which you might find useful.

Now that you’ve got your moulds out and you’ve tempered your chocolate, the next steps are:

1. Make sure your moulds are clean and dry. Then, spray the inside of the mould with a small amount of vegetable oil – this will prevent the chocolate from sticking.

2. Pour a small amount of melted chocolate (about 1-2 tablespoons) into the mould, using the back of a spoon to coat the mould evenly. Use the back of a butter knife (or a palette knife) to remove excess chocolate from the edges of the mould. (You need a smooth surface so you can join the two halves together further down the track).

3. Place in the fridge for about 30 minutes to set. Once firm, take your moulds out, and very gently start to wiggle the chocolate away from the plastic. (Warning: patience is required!)

4. To join the two halves together, you will need to heat up a metal baking tray in the oven. Once it’s hot, put it down on an insulated surface (be careful not to burn yourself). Then, take one half of the egg, and carefully press the edges of the egg against the metal. The chocolate will melt, and you can then sandwich both halves together to form a complete egg!

5. Before you stick the two halves together, you could pop some Smarties or other candy into one of the halves, if you like.

6. You could also experiment with piping a different colour of chocolate into the mould before you begin, like so:

And there you go! Your beautiful handmade creations are now ready to EAT!

Other Easter egg ideas

The internet contains a wealth of information pertaining to homemade Easter egg ideas. These are our favourites!

Jelly eggs

Just like a normal Easter egg, except made from jelly:

Instructions are available here, but please note you will need a special egg-shaped mould, which might be hard to come by.

Creme Eggs Benedict

This imaginative dessert uses Cadbury Creme Eggs to create a sweet version of the classic dish:

Credit goes to Cake Spy for the photo and the recipe!

Homemade Creme Eggs

Apologies to anyone who doesn’t like Creme Eggs – it only gets worse from here.

Homemade Creme Eggs are a good idea for anyone who wants to control what goes into their (or their children’s) treats, or for anyone who wants to be able to eat Creme Eggs all year round:

Get the recipe here!

Giant homemade Creme Eggs

Finally, here are the instructions for making a giant, 2 kilo Creme Egg like this:

Happy Easter, everyone.

Louise Carter
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Louise Carter

Best Home Chef's resident writer and sweet tooth, Louise once decorated ice cream cakes for a living. Although this job had several health consequences, osteoporosis was not one of them. Louise is also an ex barista whose biggest pet peeve is burnt milk. She loves travelling, and has recently returned from a pasta-eating excursion to Italy. One day she hopes to grow vegetables and make her own cheese and wine. She lives in Sydney. Google+

Leave a Comment

  • Hi Snjezana, thanks for your comment. That’s a pretty cool idea to make savoury jelly eggs! I’ve never heard of it before. The things you learn! :)


    by Louise Carter on 14/03/2013, 08:51
    Louise Carter
  • It was very helpful and very beautiful.


    by ANNA LINHART on 25/03/2013, 13:02