This simple berry egg There is also a delicious Jammy Berry filling. I love ice cream or whipped cream!
Sometimes the simplest dessert is indeed the best dessert, and that’s the argument that makes this simple berry sour. You will create a Simple, sweet egg croust and bake, filled with fresh blueberries and strawberries until they bubble and soften into jam. You will then brush the egg custard on the egg art with a little berry jam for more fruit flavor!
What sets the crust apart is that it’s more like a butter-sugar cookie than a traditional flaky pie crust. Simply add butter, sugar and eggs to the food processor and pulse in the flour. It blends together very quickly, is very simple, and tastes incredible in the berry filling.
Key Ingredients
- Sweet and sour crust: This sweet and sour dough is really delicious and reminds me of cookies instead of the traditional pie crust. It combines butter, sugar, flour, salt and eggs. In the recipe, we ask you to separate one of the eggs, add only the yolks, then process them, and then see how solidified the dough is. If it’s a bit brittle, you can add the reserved egg whites.
- berry: Our photos show blueberries and strawberry acids, but you can throw them in other berries like blackberries or raspberries as you like. The cherries are cute, too. I prefer this egg art’s fresh berries. If you use freezing, the filling may be wetter than in our photos.
- Lime and sugar: I used a little granulated sugar and a lime for the enthusiasm and juice. If anything, you can use lemon.
- jam: See how shiny the egg t looks in our photos? This is thanks to brushing some warm jam on the top before serving. Use what you love. Some readers swear by this, raspberry jam swears, which sounds great.
- Extra butter: I like to spread the extra butter over the berries before baking. When the cake bakes, the butter melts and drips into the filling.
My last tip is that our homemade egg dough is easy to make in advance. so, You can make dough in one day and then bake eggs. Usually, if packaged well, it will stay in the refrigerator for 2 days or last in the freezer for a month! For more berry recipes, see our Fresh Strawberry Pie, Blueberry Hand Pie or this super easy blueberry shred.
Homemade berry eggs
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We love this simple berry sour, as well as fresh blueberries and strawberries! I prefer the fresh berries from this recipe and find that frozen berries cause the filling to be a little wet.
This homemade sourdough is easy. Remember, it works best when everything gets cold. So if you notice the dough is warming, put it in the refrigerator for 10 to 15 minutes to allow it to cool a little before using it again.
Make eggs once, 8 servings
You will need
Sweet and sour dough
10 tablespoons (140g) thinly sliced cold butter
1/2 cup (100g) sugar
2 large eggs
2 cups (260g) all-purpose flour, and more for rolling dough
1/4 teaspoon fine sea salt
Berry stuffing
2 cups of fresh blueberries, picked and rinsed
1 cup fresh strawberries
1 lime, soft and juiced
2 tablespoons sugar
2 tablespoons all-round flour
1 tablespoon butter, cut into small pieces
2 tablespoons fruit jam, such as raspberry or mixed berry jam
Homemade whipped cream for consumption
direction
- Making egg dough
1Add the sliced butter and sugar to the food processor and stir until creamy, light and fluffy. Add one egg and the yolk of the second egg and stir again until combined (retain the egg white from the second egg until the dough is too dry for use).
2Add 2 cups flour and 1/4 teaspoon of salt and stir until dough enters the balls. If the mixture does not form balls and looks dry after about 30 seconds, add the retained egg whites.
3Turn the dough into plastic wrap and flatten it to disk. Cool in the refrigerator for 10 to 20 minutes.
4Remove the sourdough from the refrigerator. If refrigerated for more than 20 minutes, you may need to leave it out to warm up slightly until it is feasible.
5Set the 9-inch or 10-inch egg pan to the side of the workbench. Gently sprinkle your workbench and rolling pins. Then, the dough that starts working out from the middle is a little larger than the pot. The dough should be evenly thick (about 1/4 inch thick).
6Roll the dough onto the rolling pins and carefully transfer it into the egg pan. Without stretching the dough, gently press the dough into the bottom of the cooker and along the sides of the cooker. Cool in the refrigerator until the filling is ready.
- Make berry eggs
1Preheat the oven until 350°F (180°C). Set a baking tray large enough to fit the egg pan (to help capture any drip of baking egg ut).
2In a large bowl, toss the blueberries and strawberries with 2 tablespoons sugar, a lime ferment and juice and 2 tablespoons flour. Pour the spoon into the egg shell and then spot the butter on top.
3Bake until the egg shell is light golden around the edges, 1 hour to 1 hour and 20 minutes. Transfer to a cooling rack and cool until the fruit solidifies, about 1 hour.
4Heat the jam in a microwave or small pan and use a pastry brush to brush the warm jam on top of the egg. Serve with ice cream or whipped cream.
Adam and Joanne’s Tips
- In advance dough: Refrigerate the dough dish for up to 2 days. Or freeze it with plastic wrap and foil for up to a month. Melt in the refrigerator overnight.
- James Peterson’s book, cookinginspired the sweet and sour dough shared above.
- The nutrition facts shared below are estimates.
Nutrition per serving
Service size
1/8 of egg
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Calories
382
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Total fat
17.5g
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Saturated fat
10.3g
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cholesterol
88.5mg
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sodium
95.7mg
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carbohydrate
51.8 grams
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Dietary fiber
2.2g
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Total sugar
22.9 grams
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protein
5.6 g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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