Some people don't like hard boiled egg yolks, so surprise them with a secret "ham and cheese omelet" or "pizza" filling. Read on to see how I put Humpty Dumpty back together again after digging out the yolk.
Step 1: Materials
- Hard Boiled Eggs
- Raw Egg
- Pot and Steamer Insert
- Utensils (Knife, Spoon)
- Toothpick or Other Pointed Tool
- Small Paintbrush
- (Optional) Foil and Plastic Egg to Create a Holder
Step 2: Prepare the Eggs
Reserve some raw egg white in a separate dish. Scramble remaining egg for use as a filling or save for another use.
Cut a cone-shaped plug on the narrow end. Cut only as you push the knife in (forward stroke) to avoid tearing the egg.
CAREFULLY remove the yolk and rinse clean. I used a toothpick to break it up and the back end of a spoon to scoop it out a few bits at a time. If the wall is too thin, just save that egg for another use.
TECHNIQUE TIP: If you do not want to save the yolk, hold the egg under running water to help liquefy and flush out the yolk.
Step 3: Fill the Eggs
Gently fill with whatever ingredients that you like. Here I show a pizza filling and a ham & cheese omelet. Do NOT overfill as it may tear.
TECHNIQUE TIP: If you are making an omelet filling, do NOT fill to the top as the egg mixture will expand during cooking and push the cap off as shown above.
Step 4: Seal and Cook
Paint the cut surfaces with egg white. When cooked, the egg white will help hold the pieces together. For the more adventurous, you can try transglutaminase as described by jneong (https://www.instructables.com/id/The-BaconSteak-Meat-Glued-Bacon-Flank-Steak-Roulad/).
Place in a steamer for approximately 5 minutes (add or subtract time depending on ingredients). Do NOT microwave as eggs tends to explode, even if already cooked.
SAFETY TIP: Live steam is dangerous, so use caution when reaching into the pot.
Step 5: Serve
Serve them whole as a surprise. Depending on the filling, you could also slice them for presentation.
SAFETY TIP: If the filling is more liquid like the pizza example, use caution when handling and allow to cool before serving. The egg can easily rupture if squeezed too hard since there is no solid yolk to support it.