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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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Signing UpStep 1Hollow the egg
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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Thank you. So much.
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.
You have to keep it all in perspective. When you crack an egg to cook, do you wash and sterilize the rim of the pan or the counter surface you cracked it on? When egg shells get in your batter, do you throw out the whole batter because it could be contaminated? When you open a new carton of egg at the grocery store and touch them to see if any are cracked, do you immediately wash your hands and sanitize them? Why not? You could be transferring bacteria onto everything else you touch later.
Even better if you put on some hats used in that game called Team Fortress 2. Great hat examples!
I've NEVER gotten sick. I trust our farmers. They do not deserve the bad rap they have gotten. Eggs are good food. Really good food.
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.
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???
Perhaps the Instructable should be amended to recommend a minimum temp of 450 F so we can all be safe.
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'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.
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.