We are not exactly sure where the tradition of eating chocolate eggs during Easter originated. Possibly, it is due to eggs being a symbol of life and fertility with the arrival of spring. The tradition is believed to have originated during the Ice Age. After winter faded away, men fed on bird eggs as they waited patiently for a better climate and the chance to hunt again!

As time went on (first, sugar and then, chocolate), the interchange of eggs during Easter became a Christian celebration, and spread throughout the European and American countries.

The association of eggs with fertility to coincide with Easter and the spring season (Fruitful season by excellence), allowed this practice to become ingrained in Europe as a symbol of Easter. Soon the bakers of the land began to use different ingredients in their baked goods. First, sugar and then, chocolate.

Whatever the reasons, Easter eggs are our tradition! In my case, for many years I made chocolate and sugar eggs at home for my family. And they loved them! They appreciated my efforts so much, I ended up selling them to the public and this hobby became a small business venture! No, it is not rocket science, so you can do it too!

Today, I am going to share with you how to makes sugar Easter eggs. And if you have ever made skulls during the “day of the dead,” you will find this technique very similar to do. It is even simpler and requires fewer ingredients! These little sugar eggs are ideal to decorate and give to those who (for some reason), do not like or cannot eat chocolate. So, let’s get to work!

 

Sugar Easter Eggs

As with all things in life, just a little patience and dedication is needed. But these treats are easy to make and very economical. To make the sugar eggs you will need:

  • Common white granulated sugar
  • Water
  • Food coloring
  • Easter egg molds (6 to 10 cm high)
  • Clean and smooth surface to work 

Your molds should be clean and dry. And when you dry them, avoid leaving lint behind.

 

Once clean, set aside for later. In the meantime, get small bowls (In as many colors as you would like), to use. In each one, add the amount of sugar related to each egg you would like to do. Something to think about is this: Will your eggs be solid or hollow?

 

Add a few drops of cold water to form a paste. It should break apart just a little like wet sand. Add whatever food coloring you like to this mix. Remember: When the color dries, it will be deeper! So just add a little pinch, which is usually enough! Blend well until a homogenous mass is formed. Use a toothpick or dropper to add coloring slowly. This will allow you to get the perfect color you desire.

Now comes the fun part! Take the mold in one of your palms and with the other hand, fill around the edges using a tablespoon. Press the back of the tablespoon gently to leave the mixture compact. Remove excess and let dry for at least 30 to 40 minutes. Note: The larger the piece, the longer drying time applies.

Once dry, turn out mold on a flat, smooth surface and let dry for a few hours more until hard. If you want it hollow, make it like this: Take a teaspoon and after the first drying phase is complete and before you turn out, remove sugar carefully from the center of the egg. Leave at least a 1 ½ cm layer. Then turn out carefully. To close the halves and form the egg, we will make royal icing.

 

For royal icing you will need:

  • 1 egg white
  • 1/4  powdered sugar
  • Lemon juice.
  • Pastry bags and nozzles

In a bowl, add egg white and beat. Add sugar slowly and some drops of lemon juice. Continue beating until stiff peaks are formed. Place in pastry bag to use for decorative purposes. If you add coloring, you can use the same royal icing. I recommend the same procedure as with the eggs: Divide the icing into different bowls and dye each one to your taste! You can use several pastry bags to make your job easier (Disposable ones are a great choice!)

The icing should have a good consistency (Well whipped), to make designs, flowers or whatever kind of decorative item you would like. To close your eggs, simply add just a little bit of icing and join both sides. Then close with a decorative edge. Let dry carefully. When they are ready, you can use them to decorate or give away in a cardboard box wrapped in transparent cellophane!

Keep the remaining icing in the fridge in an airtight container. Cover with plastic wrap. In this way, it will last up to 4 months. The only precaution is this: Remove 24 hours before, beat a little and rest at room temperature before using.

Chocolate Easter Eggs

And now, let’s see how we make eggs with chocolate! Hmmm!!!! Delicious!

For these chocolate eggs you will need: (8 servings):

  • 2 pounds chocolate made with tempered milk
  • Multi-color candies
  • Royal icing or white chocolate
  • Easter egg molds

First, chop chocolate into pieces and put in saucepan. Melt in double boiler but do not bring to a boil! Let it finish the melting process off heat. Have clean molds on hand as previously mentioned. Then, add chocolate to mold and distribute evenly including the edges.

Level the edges and set face down on a sheet lined in parchment paper. The ideal process is to allow it to dry at room temperature for a few hours. Then the chocolate will keep its shine! However, if you are anxious, on a time limit or need to make many of these treats, simply place in freezer for 5 minutes until it breaks away from the mold.

 

Level the edges and remove from mold. I personally add a few layers before removing from mold. Between the layers you can use marzipan, peanut butter or dry fruit!

Once the egg halves are ready, fill them with candies, chocolates and / or surprises for the little ones. Then close with royal icing using the same method as described for the sugar eggs. Decorate to your taste! I join them with white chocolate melted in a double boiler and I add to a pastry bag. You could also make chocolate designs to decorate.

Tips:

-If the chocolate is not tempered, you will have to do it. And this process is a bit more complicated. It is best just to purchase tempered chocolate.

-Do no fill your eggs with too many candies. This will make it heavy and it can break!

-Respect drying times. Work on clean surfaces with care and patience!

-When the eggs are ready, wrap in cellophane to keep or give away. Use any ribbons or bows you like!

 

I hope you like these ideas!

Good luck!