Eggs (Foods We Eat)
by Dorothy Turner Discusses how eggs are produced, cooked, and eaten, and what role they play in various cultures.

Tip: Try easter eggs for more results.

1. EASTER EGG FONDANT Combine all ingredients together. Shape into Easter egg. (Press between 2 ... paraffin. Dip cold, firm fondant eggs in cooled chocolate. Store ... and subtract the peanut butter. Ingredients: 7  (cheese .. chips .. potatoes .. sugar ...)

2. FONDANT EASTER EGGS In a medium size ... each piece into an egg shape. Place egg shapes ... hours or overnight. Dip eggs in dipping chocolate. Let ... Makes 2 pounds basic fondant, enough for 1 ... Almond: In the above Easter egg fondant recipe, substitute ... as indicated in basic recipe. Ingredients: 5  (milk .. salt .. sugar .. vanilla ...)

3. FONDANT EASTER EGGS Cream butter, vanilla and ... shredded coconut work into fondant). Maplenut add maple ... this portion. Shape into eggs. Refrigerate several hours ... to decorate with flowers etc. Ingredients: 5  (milk .. sugar .. vanilla ...)

4. EASTER EGG FONDANT Cream butter. Add vanilla ... (to reduce stickiness). Form "eggs", using roughly a ... decorate with different colored frostings. Ingredients: 6  (salt .. vanilla .. walnuts ...)

5. EASTER EGGS Mix 3 cups dry fondant, water and vanilla. ... 30 minutes. Shape into eggs. Lay on cookie ... for coconut cream eggs. (Blackwood) Ingredients: 4  (fondant .. vanilla ...)

6. EASY ELEGANT EASTER EGGS In large bowl of ... to make a smooth, fondant consistency. Pinch off about ... to form a smooth egg shape, slightly narrower at ... chocolate adhere to the eggs. Dip in chocolate ... with chocolate for plain eggs. Ingredients: 5  (milk .. sugar .. vanilla ...)

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