Chick and Duck Baked Egg

Rich in protein and nutrients, these fluffy baked eggs are a favorite among children.

Recipe courtesy of Cute Yummy Time by La Carmina; photography courtesy of Carmen Yuen

Ingredients

1 large white egg sheet		1/2 carrot, thinly sliced, for garnish
1 large yellow egg sheet		1/2 cup mesclun greens
2 red lettuce leaves, for garnish		4 mizuna lettuce leaves, for garnish

Total: - None selected -

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1
To make the duck: With a paring knife, cut the white egg sheet into the (6 1/2 x 6-inch) shape of a duck
2
To form the wing, cut 1 (3 x 2-inch) leaf shape from the yellow egg sheet
3
To form the beak, cut 1 (1 1/2-inch) circle from the yellow egg sheet with a paring knife or cookie cutter
4
To form the eyes, cut 2 ( 3/4-inch-wide) circles from the red lettuce leaves
5
To form the feet, cut 2 (1-inch) V shapes from the carrot slices
6
Spread the mesclun greens on a plate and place the white egg body on top
7
Arrange the feet, wing, and facial features on the body
8
Garnish the plate with freshly ground black pepper To make the chick: With a paring knife, cut the yellow egg sheet into the (6 x 6 1/2-inch) shape of a chick
9
To form the beak, cut 1 (1 1/2 x 1/2-inch) leaf shape from the carrot slices
10
To form the eyes, cut 2 ( 3/4-inch-wide) circles from the red lettuce leaves
11
To form the feet, cut 2 (1-inch) V shapes from the carrot slices
12
Place the yellow egg body on a plate; arrange the feet and facial features on the body
13
Garnish the plate with the mizuna leaves and freshly ground black pepper
14
Serve warm

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