Best 4 Chickens Egg Easter Basket Recipes

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With Easter around the corner, it's time to start thinking about creative and delicious ways to celebrate. One popular tradition is to make an edible Easter basket out of a chicken egg. This fun and festive treat is a great way to enjoy the holiday with family and friends. Whether you prefer a simple basket or one that's elaborately decorated, there are many recipes available to help you create the perfect Easter basket.

Let's cook with our recipes!

ROBIN'S EGG EASTER BASKET CUPCAKE



Robin's Egg Easter Basket Cupcake image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 1 cupcake

Number Of Ingredients 20

1 vanilla cupcake, recipe follows
Basic Glaze Icing, tinted light blue
Green coconut grass
3 large (about 3/4 to 1-inch) pastel malted milk eggs
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon fine salt
3 (1 pound boxes) confectioners' sugar
1 cup water
5 tablespoons light corn syrup
1 tablespoon pure vanilla extract
Food coloring, as desired (see suggested colors below)

Steps:

  • Dip cupcake top into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top.
  • Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
  • Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
  • Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
  • Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
  • Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
  • Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
  • For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
  • For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  • For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
  • For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

EGG IN THE BASKET



Egg in the Basket image

Make and share this Egg in the Basket recipe from Food.com.

Provided by BarbaraK

Categories     Breakfast

Time 4m

Yield 1 serving(s)

Number Of Ingredients 4

egg
bread
butter
salt and pepper

Steps:

  • Cut a circle in the middle of a piece of bread.
  • If you don't have a round cookie cutter, the top of a glass will work.
  • Heat a skillet or griddle sprayed with Pam or Mazola.
  • Place the bread in the pan.
  • Put about 1/2 t butter in the hole in the bread.
  • Heat the butter until very hot.
  • Crack an egg in the hole.
  • Use a spatula to move the white around so it gets done.
  • When the egg is fairly well set, turn the bread and egg over to cook the other side, being careful not to break the yolk.
  • In the meantime, toast the holes from the bread for dipping in the yolk.
  • Oh, and salt and pepper as desired.
  • I guess you could toast the bread before you put it in the pan, but I've never tried it that way.

EGGS IN A BASKET



Eggs In a Basket image

I learned this recipe while I was taking a home economics class in high school (a long time ago). I have prepared these 'eggs in a basket' for my children for Easter fun when they were small. They are all grown up now and they still insist on the 'eggs in a basket' each and every Easter. My hubby really likes them too.

Provided by Gee Bee

Categories     Canadian

Time 45m

Yield 1 serving(s)

Number Of Ingredients 5

1 slice white bread
1 egg
1 tablespoon melted butter or 1 tablespoon oleo
1 pinch salt
1 pinch pepper

Steps:

  • Remove the crust from each slice of bread.
  • Lightly brush each slice of bread on both sides with the melted butter.
  • In a large cup muffin pan, place and mould each slice of bread in individual cups.
  • Break a fresh egg in each muffin cup.
  • Add a pinch of salt and pepper to each egg cup.
  • Add a dab of cold butter (or oleo) on top of each egg cup.
  • Place in a pre-heated 350 degree oven until the eggs are done to your liking.
  • Once the eggs are done, remove from oven let cool for a couple of minutes.
  • Remove the egg baskets from the muffin pan and serve hot with your other favorite Easter foods.

CHICKEN IN BASKETS



Chicken in Baskets image

"My family loves this quick delicious meal," says Cheryl Miller of Robesonia, Pennsylvania. No one has to know the impressive entree starts with packaged pastry shells, canned soup and frozen chicken and vegetables.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 5

1 package (10 ounces) frozen puff pastry shells
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (9 ounces) frozen diced cooked chicken, thawed
1 cup frozen mixed vegetables, thawed
3/4 cup milk

Steps:

  • Bake pastry shells according to package directions. Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables and milk. Cover and microwave on high for 4-5 minutes or until bubbly. Cut the top off each pastry shell; fill with chicken mixture. Replace tops.

Nutrition Facts : Calories 713 calories, Fat 38g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 1297mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 8g fiber), Protein 30g protein.

Tips:

  • Choose the right eggs: Use large, fresh eggs for your Easter egg decorating. Older eggs may have thinner shells and are more likely to crack when you blow them out.
  • Make sure your eggs are clean: Before you start decorating, wash your eggs with warm water and soap. This will help to remove any dirt or debris that could interfere with the adhesion of the paint or other decorations.
  • Blow out the eggs: To blow out the eggs, make a small hole in the top and bottom of each egg with a needle or sharp knife. Then, blow into the top hole until the egg white and yolk come out of the bottom hole. Rinse the eggshells with water and let them dry completely.
  • Decorate your eggs: There are endless ways to decorate Easter eggs. You can use paint, markers, glitter, stickers, or even food coloring. Get creative and have fun!
  • Display your eggs: Once your Easter eggs are decorated, you can display them in a variety of ways. You can place them in an Easter basket, hang them from a tree, or simply set them out on a table.

Conclusion:

Easter egg decorating is a fun and festive activity that can be enjoyed by people of all ages. With a little creativity, you can create beautiful and unique Easter eggs that will add a touch of magic to your holiday celebration.

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