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Assemble Your Supplies
Sugar eggs are a fun Easter craft activity, and the resulting product can be saved and displayed for many years. (Note that although all of the ingredients are edible, the final results should not be eaten.) You can print the recipe if you prefer.
To make a sugar egg, you will need:
Continue to 2 of 10 below.
- A large “panoramic egg” candy mold (top left)
- Egg base candy mold (top right; optional but recommended)
- Pastry bags and tips for decorating the egg (bottom)
- 1 egg white
- Optional food coloring
- 3.5 cups granulated sugar
- 1/2 cup powdered sugar
- Royal icing
- Royal icing flowers or other candy decorations
- Optional toys or pictures to display inside the egg
- Green-tinted coconut or Easter grass to put inside in the egg
02 of 10
Make Your Sugar Mixture
Make the sugar egg mixture:
1. Whisk the egg white until it is frothy. If you would like to color your egg, add the food coloring to the egg white and mix well. It is much easier to evenly distribute the color when it is first added to liquid. Note that you will be adding a lot of sugar to the egg white, so it’s a good idea to dye the white a darker color than your desired final product.
2. In a large bowl, whisk together the granulated and powdered sugars so they’re evenly mixed.
3. Pour the egg white into the sugars and begin stirring. At first it will seem like there’s not enough liquid, but keep stirring. The sugar will gradually become more moist.
4. Eventually the sugar will have the consistency of damp sand. You want the sugar to clump together if you squeeze it in your hand, but avoid adding additional liquid and making it too wet, as that will just increase the drying time.Continue to 3 of 10 below.
03 of 10
Fill the Egg Molds
Once your sugar mixture is ready, start filling your egg mold. Scoop the sugar into the hollows of the mold and pat firmly down, packing it in. You want the egg to be smooth, so press down on the sugar to prevent any small gaps or cracks from forming. If you have excess sugar and want to make more eggs, keep it in a bowl and place a damp paper towel directly over the sugar to prevent it from drying out. If you are using an egg-base mold, fill it at this time.Continue to 4 of 10 below.
04 of 10
Even Out the Top of the Eggs
Use a bench scraper, metal spatula or the top of a large knife to carefully scrape across the top of the mold, removing any excess sugar. Your eggs should have a smooth, even top that is the same level as the mold when you are finished. Do the same for your egg base, if you are using one.Continue to 5 of 10 below.
05 of 10
Turn the Sugar Out of the Molds
Place a stiff piece of cardboard directly on the top of the mold. Bracing one hand on the cardboard and the other underneath the mold, quickly flip it upside-down so the egg halves are now resting on the cardboard. Quickly remove the mold. You now have two beautiful sugar-egg halves. Do the same with another piece of cardboard and your egg base, if you are using one.
At this point, the egg halves need to dry out a little before you can use them. You can let them sit at room temperature for about an hour, or you can put them in the oven at a very low temperature. Try setting your oven to 200 degrees and leaving them in for about 25 minutes.Continue to 6 of 10 below.
06 of 10
Hollow Out the Eggs
Once the eggs have started to set, they need to be hollowed out. It is important to do this when the outside is set enough to hold up, but the insides are still soft. Once the egg has fully set, it cannot be reshaped!
1. Pick up the egg half without the flat panoramic panel. Hold it in the palm of one hand and use a spoon to scrape out the moist sugar. If you are saving your sugar to make another egg, you can add this sugar to the bowl and re-use it—just make sure to cover the bowl with a moist paper towel whenever you’re not using it.
2. Continue to scrape the interior of the egg until you have a sugar shell that is about ½-inch thick. You want it to be as thin as possible, while still being sturdy enough to hold together.
3. Scrape out the interior of the other egg half. Assuming you have a “panoramic” egg mold, you will have a flat panel on the front that should be removed entirely. Use a small, sharp knife (a paring knife works well) and carefully poke a hole through the front. Be careful not to apply too much pressure and cause the egg to collapse or be structurally unsound.
4. Continue to gently whittle away to front of the egg until you have removed all of the sugar from the flat portion. You will be left with one egg half that is completely round, and one egg half that has a “window” cut into the side.
Note that if you do not have a panoramic egg mold you can still create this effect by freehandedly carving a window into one of your halves— you can cut a circle onto the egg to guide your knife.
At this point, the eggs need to dry out further before they can be completed. You can leave them for another 2 to 3 hours at room temperature, or place them back in the 200-degree oven for about 45 minutes. Place them on their backs this time to let the inside portion dry.Continue to 7 of 10 below.
07 of 10
Decorate the Inside of the Egg
One of the appeals of panoramic eggs is the beautiful miniature scenes contained within the egg. To make the inside scene:
1. Pipe a small amount of royal icing into the bottom portion of the intact egg half. This is to anchor everything else you add.
2. Add a layer of green-tinted coconut or Easter grass, if desired, and press gently to adhere it to the frosting.
3. Begin to add toys, pictures, small candies or sugar decorations. It is easiest to add a dab of royal icing to the back or bottom of your decorations to help them stick.
4. Continue to add decorations until your egg is complete.Continue to 8 of 10 below.
08 of 10
Glue the Egg Halves TogetherNow it is time to glue the two halves of the egg together:1. Pipe a thin line of royal icing around the lip of the bottom half of the egg.
2. Press the top half down onto the bottom, making sure that they line up evenly. Run your finger around the seam where the eggs meet to remove any excess frosting. You want to do this right away so that it will not begin to harden into unsightly shapes. Allow the egg to sit for about 30 minutes, until the frosting has hardened enough to move the egg without damaging it.Continue to 9 of 10 below.
09 of 10
Decorate the Outside of the Egg
Time to put the finishing touches on your egg!
1. Pipe a decorative border around the seams where the two egg halves were joined together. You can also pipe a border around the opening of the window to better frame the scene inside and to hide any uneven edges. Do not pipe a border on the very bottom of the egg, as this is where it will rest in the egg holder. If you are not using an egg holder or have alternate display plans for your egg, decorate the entire egg.
2. If you have frosting flowers or other decorations, now is the time to put them on the outside. Use a small dab of royal frosting to secure them to the egg. Add leaves, stems or any other decorative touches you desire.Continue to 10 of 10 below.
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Apply Finishing Touches
1. If you are using an egg base, pipe some royal icing into the base to secure the egg.
2. Place the egg in the base and prop it against a wall or other straight object to balance it until the icing is firm enough to hold it.
3. Once the outer icing is set, your egg is complete. Display your sugar egg during the Easter season. To save it, wrap it carefully in paper or plastic and store it in a box in a safe place. Do not refrigerate the egg and do not attempt to eat it! Stored properly, your egg can be saved for many years.