Tuesday, February 23, 2010

Spiderweb Eggs

With Easter coming this little "trick or treat" version of a colored egg is sure to turn fancy to any Halloween enthusiast. Frozen blueberries added to the eggs while they cook helps to "spin" the webs and magically will not leave a blueberry taste behind.

THANK YOU Miss Martha for the idea.


  • 1 dozen large eggs
  • 8 cups water
  • 2 cups frozen blueberries
  • Gray sea salt, for serving
  • Freshly ground black pepper, for serving


  1. Place eggs in single layer in a large saucepan, and cover with water and blueberries. Bring to a boil. Remove from heat. Cover; let stand 10 minutes.
  2. Using a slotted spoon, remove eggs one at a time, and place on a folded kitchen towel. Lightly crack shell on side with the handle of a whisk or a wooden spoon. Transfer egg to medium bowl; cover with cooking water. Repeat with remaining eggs. Let eggs cool completely in water in refrigerator.
  3. Carefully peel shells from eggs. Serve with salt and pepper.

No comments: