Put the egg in a small pan with cold water, put on the fire and cook for 8 minutes from when the water starts to boil. Drain the egg and stop the cooking by running it under cold water. Peel. Cut the egg in half and remove the yolks (put them aside to make the sun). Blend together the ricotta and the cooked ham, salt and pepper, and put the mousse into a pastry bag with a star tip. Use the mousse to fill the egg whites. Use the cloves to make the chicks’ eyes, a parsley leaf for the tail, and the little triangles of the carrot for the beak and feet. With the hard-boiled yolks and carrots cut in julienne sticks, make the sun.
Serve your little chicks immediately to surprise your children.