Eggs Chickens

For egg chicken, first hard boil eggs. Quench, peel and leave to cool.

Peel carrot and cut into thin slices. Carve “combs” out of 2 slices: To do this, cut half of each carrot slice in a zigzag shape all around (use a sharp knife to cut out small triangles.) For the beaks, cut two triangles from another carrot slice.

Wash and pluck lettuce and arrange decoratively on a serving platter (or plate).

Straighten eggs on bottom if necessary to keep them standing upright. Cut about 1 inch deep on top with a sharp knife, insert a “comb” in each. On the front side, use a toothpick to cut out two depressions on the left and right and place a peppercorn in each as an eye. Make a horizontal incision between the eyes and insert a carrot beak in each.

Place egg chickens on prepared salad platter and serve.

For step-by-step video instructions, click here!

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