In an era where egg-and-charm dishes are being increasingly popular in restaurants and bakeries, Southern Charm author Michelle Yeoh decided to make her own Easter eggs.
“I had a lot of eggs,” Yeoh says.
“They were so rich and flavorful and really sweet.”
After a few days of experimentation, Yeoh’s creation has become a hit in the baking community.
“You can’t go wrong with this, or you’re going to get in a lot more trouble,” says Michael D. Roper, author of Southern Charm: A Cookbook of American Food.
“It’s a perfect recipe for the Easter egg craze.”
To make your eggs taste just right, it’s important to have them come from a single egg, and you’ll want to store them in a cool, dry place so they can keep for at least three weeks.
To do this, you’ll need a stainless steel pot or pan.
“The trick is to get the egg in the pot as close to the surface as possible,” says Roper.
“If you’re not careful, the surface will crack and crack.
It will be a bit like a cookie crust.”
To do so, make sure the egg is completely submerged in the water.
“Once it’s fully submerged, just turn the heat up to high and keep it that way for at most five minutes, because the water will still be a little warm,” says Yeoh.
When it’s time to remove the egg, it should be slightly runny.
“There’s a reason for that,” says Darrin Roper of the American Egg Board.
“When the eggs are runny, it means they’re ready for use.”
This is important, because it means the egg will continue to cook and cook until the surface is completely dry.
If the surface starts to dry out, you can remove the eggs from the water by pushing them gently against a dry cloth.
After five minutes of pushing, the egg should be completely dry and should not feel damp or sticky.
The final step is to drain the water in the pan, but that’s a little tricky.
“To drain a large pot of water, you need to have it as low as possible, and then the water is going to be very hot,” says the American Water Works’ Roper who recommends using a glass pot or small metal bowl instead of a pot.
“This is why I don’t recommend using a plastic bowl.”
To drain the pan properly, first use a small spatula to gently squeeze the water out.
The water should be small enough to not get stuck to the bottom of the pan and can be used to scoop the eggs into a bowl.
Then, put the bowl on a small surface and slowly pour the water over the surface of the bowl.
You want the water to pool around the bowl so that the egg can absorb the water and stay in place.
Once the water reaches the bottom, turn the pot on low and let it soak for at an hour.
This will help the water catch up with the surface and not drip into the pot.
When the water drains, you should have a clear, smooth surface.
The result will look something like this.
“Now, I’ve got a lot left to do, but the best part of the whole process is that I have a great, creamy texture,” Yeooh says of the eggs.
To make the most of the Southern Charm eggs, Darrine Roper recommends making the eggs at room temperature, as the egg yolks can get very dry in the oven.
“While they are still slightly runnier than they should be, I think they will cook evenly,” he says.
To use, place the eggs in the bowl and pour in enough water to cover them.
You can then pour the mixture onto a plate and leave it to sit for about 20 minutes.
“Make sure to put the egg onto the plate so it cooks evenly,” Roper says.
This is the final step in the process.
“Pour in the last little bit of water and leave them to cook until they’re done,” he adds.
“After you’ve finished cooking them, you’re ready to eat.”