Biscuit Eggs At Easter

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	30 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

You either need aluminum foil or oval baking molds (half eggs) made of silicone.
Separate the eggs. Beat egg whites with salt while slowly adding 1/3 of the sugar until the egg whites are firm. He has to be right. Beat all the egg yolks with the rest of the sugar, vanilla sugar and 3 teaspoons of warm water until frothy. Fold in the egg whites, egg yolks, flour and cornstarch.
If you don`t have any baking molds for half eggs, simply fold aluminum foil into strips approx. 4 - 5 cm thick (several times so that they are later stable and easy to bend) and form an egg out of them. Overlap the ends at the bottom and hold them together with a paper clip, stapler or similar. The thicker the aluminum foil strip, the better the egg will form.
Pour the dough into the molds and bake in the preheated oven at 180 ° for approx. 25 - 30 minutes.
Allow to cool slightly. Carefully loosen the aluminum foil. Cut the eggs crosswise. Spread jam on both insides and put them back together. Place the eggs on a grid and coat all around with couverture, leave to dry. Finally, decorate with the sugar writing or icing as you like.
This type of pastry comes from Hessen, Groß-Gerau district and can only be found in this region. Almost every baker makes these around Easter time. With us, they cost around € 1.75 each. So it`s worth doing them yourself.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.