Tag Archives: Egguins
Post by Alison Hein.
I can’t stop leafing through Janet’s retro cookbooks that we used to plan the menu of her 1960s-themed birthday bash. Some recipes, like Red Tomato Mold, are not all that appealing. And others, namely Tutti-Frutti Tortoni, and Po Po, will make you laugh. But these little party animals are sure to grab your heart.
You only need a couple of hard-boiled eggs, a carrot, a few black olives and a handful of toothpicks. If you have some kids around to help you assemble these adorable little egg penguins, even better. If you need to make more, just throw a few extra eggs in the pot.
Then, use your cute egguins to dress up a party platter, add cheer to a plate of deviled eggs, or become the centerpiece of a breakfast tray for a heart-warming, retro breakfast in bed.
WARNING!: You may come away hungry as some find these little guys too cute to eat.
4 jumbo black olives
Place eggs in small heavy saucepan and cover with water. Bring to a boil on high heat and cook for one minute or so. Turn off heat, and let eggs remain in hot water for 10 minutes, until hard-boiled. Immerse in cold water and carefully peel eggs. Allow to cool thoroughly before assembling.
When ready to assemble, cut a thin slice from the large end of each peeled egg, just enough so each egg can stand levelly. Peel carrot, and cut a long ¼-inch thick slice lengthwise. Cut 4 “feet,” each approximately ¾-inch wide in front and tapered to about ½-inch in the back. Use a paring knife to notch some “toes” in the front. Tuck feet under standing eggs. Whittle 2 thin “beaks” from remaining carrot and set aside.
Place an olive “head” on top of each egg and secure with a toothpick. Cut another olive into 4 slices and use as wings, and secure 2 to each penguin with a toothpick (cut toothpicks in half if necessary). Cut 2 lengthwise slivers of olive for each “necktie” and toothpick in place. Push “beaks” into “heads.”
Makes 2 Egguins
Recipe adapted from Better Homes & Gardens Meals with a Foreign Flair, 1963