Instructables
Picture of Egg cakes

Imagine a friend handing you a pastel or plain white egg as a gift before any egg related holiday. It isn't as heavy as a normal egg but neither is it empty like a blown one. You crack it open and are surprised to find this egg that was gifted to you is actually a little ball of cake baked inside the shell of a blown out egg..

This instructable is going to show how to make a small ball of cake within the shell of an egg. It's fairly simple and should take only a minimal amount of time to make.
 
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Step 1: Hollow the egg

Picture of Hollow the egg
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The first thing you will need to do is to hollow out the egg.

You will need
eggs -either plain or already dyed. I've only done this project with commercial
chicken eggs, but go ahead and experiment with any type you’d like.
A pointed object - I prefer to use a tack, but feel free to use a straight pin,
pen, or even an ice pick if you feel more comfortable with them.
A bowl/ sink- this is to empty out the insides in. Use a bowl to set aside
the amount of egg you will need with your cake recipe to limit the
waste that comes from this project. Also, the bigger the bowl you
use the less misses you'll have when empting the egg.
News paper- Optional. If you don’t want to make a huge mess in your kitchen,
it's best that you put down a few sheets of news paper or the like to prevent
future frustration as you scrape away at the egg bits that missed the target.
Time - this project is not really intended to be a quick fix up for a celebration.
It is more of a showcase of craftsmanship and creativity.



First, prep your work space. Lay down the news paper, get your bowl ready, know how many eggs your going to need for your cake recipe, and don't forget to wear washable clothes, or an apron, or both.

Next, take your egg and punch a little hole at the wider end of your egg with your pointed object. As soon as the small hole is made work your way around the edges chipping of itty bitty pieces until you have a larger hole that is to your liking. Please note that the bigger that hole is, the easier it will be to empty it, and keep the shell from cracking while it's baking.

Then turn the egg so that the hole is pointing down, stand over your bowl and shake the egg vertically very vigorously. It will take a few moments for the egg whites to find escape through the hole, but it will eventually get there and the egg will then guide itself out with the help of your continuous shaking which doesn’t have to be so vigorous now that the egg is running. If the yolk is still in tact, you will need to take a n object that can fit through the hole you have and poke a hole in the membrane of the yolk. Then repeat the shaking process. If the egg is almost empty, add water inside and shake again. Fill the empty egg with water again and give it one more shaking episode to clean it out. Do this with all of the eggs, but only shake out the eggs you need for your cake in the bowl. Switch over to shaking out at the sink to dispose of them or into another bowl if you can use these eggs sometime in the near future.

Set the now hollow shells out to dry afterwards.

 

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alexxa b6 months ago
thanx now i can give my family a wonderful supprize

i have GOT to try that for easter!

Excellent
loqueres3 years ago
Is it me or does that cake ball look a lot like a blue sponge?
It really looks like a sponge :D
or a waffle
I made a test batch in preparation for this Easter. I only filled the eggs up about halfway. I forgot to coat the insides with the oil so the cake stuck to the shell. But the results are promising!!
UPDATE: I made 2 dozen for Easter. They were a MASSIVE hit!! I sold them at a bake sale for a buck a piece and they went in about hour.
This trick has fulfilled a four-year quest to make small round cakes easilly and without excessive waste. Reason being, I'm a bit of a role-play gamer and one of my characters had a signature tea-cake known only as 'little round cakes'. I've been seeking a good way to produce them in real life and the eggshells make them the perfect size and shape, with the same soft fluffyness of regular cake, and I'm actually loving the spongy outer surface once the shell is removed. I rolled them in a little sugar and nutmeg and they were amazing.

Thank you. So much.
Batsu3 years ago
I love this as a concept but it would be a bit of a pain to get into for a mouthful of cake. I wonder if, with the right moulds, you could make a thin eggshell out of sugar.
aldredian Batsu3 years ago
I bet you could do something like that or dip the balls or cover them in either white frosting or white chocolate - but then you wouldn't be using the egg. On the other hand, this concept is good for those who like to keep their snacking at a slower pace :)
Good morning boys and girls.  Can you say 'salmonella'?  I knew you could.


Seriously? It's being cooked. The cake batter itself has raw eggs in it.
You can eat risky food if you like. I've already delivered my warning and I consider my obligation to have been met.

I'm guessing if you knew as much as I do about the dangers of improperly cooked egg products you'd be singing quite a different tune.
Explain the difference between egg matter being in the batter and egg mater being left on the shell, when both are to be heated to the same temperature in the oven. I'm quite curious of the dangers of "improperly" cooked egg products.
What is there not to understand? Egg comes out chicken's butt. Therefore egg is coated with all sorts of dangerous germs. No way is a normal household oven gonna kill all those tiny critters. Why else would you take eggs out of the shells before cooking them???
Heat kills germs. End of story.
I thought this site was all about exploring new ideas, but no one seems to be interested in having any kind of dialog about this.

Personally I'd be very surprised if a kitchen stove kills ALL of the germs that cover an egg.  I'm guessing you don't any kind of data to back up your bold germ killing assertion - it's an opinion, just like mine.

Is there anyone in the Instructables community who'd like to have an actual exchange of ideas on this one???
With the exception of some bizarre strains found in the harshest environments on this planet, all germs are killed at 450° F. I have facts, not opinions on my side. Try doing some research before claiming that other people are holding "beliefs" above your own. This isn't religion.
The Instructable only says to bake according to the cake mix directions. I'm not absolutely certain, but I don't recall ever baking a cake at a temperature as high as 450 F. I'm thinking 350 F is probably more like it. Seems like your data only supports my position.

Perhaps the Instructable should be amended to recommend a minimum temp of 450 F so we can all be safe.
Do you eat meat? The internal temperature when cooked only reaches 160° F tops, and that is sufficient, and the same stuff on eggs can be found on literally everything you eat. So unless you enjoy eating char, I would not advise upping the temp.
OK, now I'm really lost. You're the one who recommended upping the temp. Your post from 6:24 advises cooking at 450 F to kill all the germs. You seemed quite confident in your data, so I was trying to follow your advice. But as soon as I agree with you, you come back with another number - now it's 160 F?

I'm not sure a cake would ever bake at that low of a temperature.  Perhaps you need to recheck your sources and make sure you haven't made a mistake somewhere.  Is it possible the 160 temperature is really Centigrade instead of Fahrenheit?  I'm not sure, but I think 160 C is pretty close to 450 F.  Let me know when you've got it straightened out.
You are lost. I never recommended anything, and you implying that I am suggesting cooking cake at such a low temperature is taking things out of context. I was merely saying an egg is no worse than a steak, and if you do eat meat, which you neither confirmed nor denied, you run a higher risk of contracting something than if you ate these cake eggs.
OK, I'm on to you now. I'd been wondering for awhile if you were just messing with me. Clearly this Instructable has nothing at all to do with steak.

You're just throwing out random items in an attempt to make me look stupid. So sorry to spoil your evil scheme, but you're going to have to try a lot harder than that to pull one over on me.
To go back to your original post, Salmonella dies at temperatures above 130 degrees farenheit. You are definitely not stupid, but possibly a bit more cautious than many people would be.

I remember cookies that my Grandmother made around Easter that had a hard boiled egg baked into the center. They were large round cookies with the white shell of the egg showing through the top and a cross pattern of cookie over it. When you broke the cookie away from the egg you still wound up getting a bit of crunchy eggshell in with the cookie which all the kids wound up eating. Not sure what they cookies are called, but I'm still here so I assume they were safe enough.
Thank you. It still makes me uneasy, but at least I got a polite reply. Some other folks around here would do well to take a lesson from you.
You riled people up by making unsupported claims of danger, which everyone else could dismiss easily by understanding there is no danger from COOKED eggs. Hundreds of millions of eggs are eaten in the US every day, and no one is getting sick. There was really nothing here to discuss.
Correction - there is no danger from PROPERLY COOKED eggs. Improperly cooked eggs are in fact a significant source of food-borne illness, especially salmonella. At best you'd be mighty sick, and some folks actually die from salmonella infections.

This Instructable being, at least in my experience, a novel way to utilize eggs in cooking, it seemed quite appropriate to raise the question.  That way everyone can make an informed decision for themselves.  

One final question comes to mind.  If, to quote your post, "there was really nothing here to discuss", why are you still discussing it???
I'm still discussing it to point out your silly error.

He's making cake. This is baked at 350F. The interior temperature of a cake reaches 212F - note the part about making sure the interior is dry, this is because most of the water has turned to steam and left.

There are no pathogens that can survive that for even a second.

The shell itself gets heated to 350F.

There are 300 million Americans, if salmonella is such a serious problem, please link a news story about 300 people dying of it in the past year, to make it a one-in-a-million danger.. .

My point exactly! As long as they're COOKED PROPERLY there's not much to worry about from eggs.

Surely you don't have anything more to say on this subject.  It's getting kind of tiresome.
I like eggs.
If you can't follow a logical argument then that is your own problem. Continue to "pull one over" on yourself for all I care. I am just trying to keep you from misleading others. If you did not come to a conclusion logically, I cannot change your conclusion with logic, essentially making me Sisyphus in this... stupidity. So I shall now step out of the way and allow you to roll downhill unimpeded.
Nobody is missing your point, particularly if you've personally gotten sick from salmonella. I don't blame you for worrying. It's simply that we're exposed to so many germs every day that there has to be some limit to how careful we are. I guess a good scientific proof of how much heat, for how long, is necessary to prevent salmonella would help. Can you come up with information about that?
MR. POTATO HEAD, Y U NO HAVE A BRAIN?
Hard boiled eggs are cooked in their shell.
You sir, are what this country needs. Go! spread the word of rational thinking and basic physics, go!
This is in no way risky, I have the feeling you are not even paying attention to the instructable.
Made these yesterday, took them to work, and everyone loved them! I made the hole kinda big for my favorite cake batter. No one could see the hole in the bottom when put back in the carton, so it looked great. I did use brown eggs. I only buy cage free vegetarian fed, and the only cf/v eggs I can find are brown, which don't hold egg dye very well. Any suggestions?
Maybe try onion skin wraps, then boil the shells? You'd have to weigh the empty eggs down, I would imagine. Just wrap in onion skin layers, You could look up details of onion-skin dying online. It should look really nice with brown eggs, although more subtle and artistic than regularly dyed ones.
This is a cool idea (and that is coming from a vegan). Bonus points for creativity. I think kids would love these.

Two suggestions, to remove the insides, you can blow into the little hole to help force them out of the shell. I remember doing this as a kid to make 'blown eggs' (ha ha) that were dyed and then kept for decorations every year. (I remember it being kind of fun, but you can get massive headaches if you're not careful.)

Also, no need to waste those egg whites and yolks! Empty them into a container and freeze them or make an omelet or something. Hate to see a chicken's hard labour go to waste (not to mention food and money).

As far as the Salmonella discussion, I think the use of the shells is not really a problem as long as one washes the eggs thoroughly before use, and then ones hands. Pasteurization is not very good insurance. I'm not an expert though, so perhaps some searching on the Internet could be advised.

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