Sugar eggs are a fun, traditional Easter craft that is often saved for years, sometimes generations. The egg white and sugar mixture create a hard egg-shaped shell that is hollowed out after it dries. Traditionally, the inside is decorate with Royal Icing, toys, or keepsakes.
This post is all about how to make and decorate sugar eggs. It will walk you through a step-by-step process of creating and decorating the perfect sugar egg.
Part 1 – How to make sugar eggs
What you’ll need
1 egg white
3.5 cups granulated sugar
1/2 cup powdered sugar
Makes about 4 whole eggs when using this mold and saving all the excess mixture after scooping out each center.
In a mixing bowl, combine the granulated sugar and powdered sugar. Stir both sugars together and make sure they are combined. In a separate bowl, whisk the egg whites until they are frothy. If you want to color your sugar egg, add the food coloring to the egg whites at this point. Remember, when you add the egg white to the sugar the color will lighten quite a bit, so make your color darker than you want your final product to be.
After the egg whites are colored and frothy, add them to the sugar mixture and combine well.
Mix together until the egg whites are completely mixed evenly throughout the sugar mixture. This can take a good 10-minutes to combine evenly and smoothly. The sugar will have the consistency and texture of damp sand. You’ll want the sugar mixture to clump in your hand if you squeeze it. Resist putting in extra moisture, this can make your sugar egg too wet to set-up properly.
Next, fill the egg molds with the mixture. Make sure there are no air bubbles in the mold. Scrape off the excess amount with a dough scraper for a smooth edge. Scrape the excess sugar mixture back into the bowl to reuse later. Place a damp paper towel over the left over mixture and cover the bowl with plastic wrap to prevent it from drying out.
Next, use a baking sheet or a piece of cardboard and place on top of the mold. Brace one hand under the baking sheet and one hand securely on the bottom side of the mold. Quickly flip the mold up-side-down so that the mold is resting on top of the baking sheet. Gently remove the mold, leaving your two sugar egg halves on the baking sheet. Allow each half to dry for about 1 hour before scraping them out.
To prevent the sugar egg from cracking when you begin scraping out the center, place a small piece of damp paper towel on the flat side (the panoramic window) of the egg shell.
Once the outside is set and dry enough to hold it’s shape (about an hour), it’s time to hollow out your eggs. Using a teaspoon measuring spoon, start with the half with the flat panoramic side (the one with the damp paper towel). Turn it over in your palm and allow the curve part of the egg to fit your palm. Start to scrape out the center of the egg until you have a sugar shell that is about 1/2-inch thick all the way around.
As you scrape towards the flat panoramic center, it should start to crumble, naturally with the curve of the flat surface. Remember to save all the excess sugar to be able to make 4 eggs from this one recipe.
Scrape out the other half using the same technique, however, you’ll want to leave a 1/2-inch thick back on the egg. Only the flat panoramic window should be hollowed all the way through. Place them back on the cookie sheet to finish drying, about 3-4 hours. Once dry, they are ready to decorate!
Decorating your sugar eggs is completely up to your personal preference. You can’t go wrong decorating these cute little keepsakes. We’ll show you how to decorate your sugar eggs, what icing works best, and how to seal your two halves together, however, feel free to let your own creative spirit take over when it comes to the decorating details of your own egg.
What you’ll need
1/2 cup cold water
1/4 cup meringue powder
4 cups confectioners sugar
Combine the water and the meringue powder in a medium bowl. Slowly add the confectioners sugar. Once the icing is mixed together add the food coloring of your choice. For stiffer icing, add a little more sugar until you’ve reached the consistency of your choice. For softer icing, add a couple drops of glucose.
Decorate the inside of the egg before sealing the two halves together. Once the inside is decorated, allow it to dry for about 30 minutes, then combine the two halves. To combine, put some icing into a piping bag and pipe a thin line of icing along both sides of each egg half. Combine the eggs together and allow it to dry for 1 hour. You can also use a little glucose to combine your egg, which offers you a clear adhesive option. Once the egg is dried and sealed, decorate the outside with any pattern, color, or creative design you would like.
Gygi Pro Tip: We’ve learned that it’s best to make your icing a little stiffer than you would naturally use because the food coloring will soften your icing.
We decorated four eggs in four different styles. Let’s start with the traditional Easter sugar egg. We decorated this one using candy buttons, which we stuck onto the egg shell with glucose and placed cute little Easter chicks inside.
Our next egg is a fun idea to do with kids. We created a sugar geode with brown food coloring and rock crystal candy.
We also created an ombre pink sugar egg that we filled with fresh flowers.
Our last egg, we decided to take a very modern take of the classic sugar egg and created an air plant. We used a white shell and placed a small air plant inside.