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

Chick and Duck Baked Egg

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    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

    directions

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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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