A couple of weeks ago I had been sitting in my doctor’s waiting room and flipping through some magazines. I had been waiting like forever and got time to read more of this “how to clean your house” and “how to organize your life and loose 50 pound in one week” articles as I would rather liked. But one thing surprised me I saw a recipe for egg shells with a savory filling (there was some smoked salmon and spinach involved) topped with cheese and BAKED. Great idea! Again I had been totally fascinated about one of nature’s masterpieces. I continued thinking about this and liked the idea of baking something in an egg shell. So I thought to use the egg shell as a baking mold and searched the web and yes it works great. It it surprisingly easy but needs some work effort and here is how to prepare the egg shells:
Eggs are more liquid at room temperature and easier to empty. You can cut of just the top of the egg with a knife, this is the fastest way but makes a mess and you have to be good at this or you brake the egg shell and can’t use it anymore. Or with a pointed knife you make a whole in the top and remove just enough shell you need for removing the egg white and yolk and fill in the batter. For me worked best the size just big enough to put in my little finger. Don’t make a whole in the bottom.
Clean the egg shell with water and let dry before greasing carefully (with a spray or with the finger, q-tip…).
I filled my eggs with a batter I had been curious to try since some time. It is from Cynthia Barcomi’s Backbuch, adapted from a recipe which had been invented by a wife who’s husband had worked for a mayonnaise company (long story short). I was running out of butter and this recipe substitutes butter and eggs with mayonnaise which is mainly made of them. I used my eggs for scrambled eggs, don’t waist food.
Use your favorite cake recipe but make sure it is more on the liquid side for an easier filling into the egg shells.
adapted from Cynthia Barcomi’s Backbuch
230 ml / 1 cup water
30 g / 1/4 cup unsweetened cacao
160 ml / 2/3 cup mayonnaise
140 g / 1 cup + 2 tablespoons all purpose flour
60 g / 1/2 cup starch (I used corn starch)
200 g / 1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
one freezer bag
Preheat your oven to 180 C / 360 F.
Prepare as many egg shells as you need. Try if your muffing sheet might hold the egg upright and don’t fall over. Or fold some aluminum foil into a strip and then form a circle. This holds the egg shell pretty well. Make an aluminum holder for every egg shell and place them on a baking sheet. For leftover batter prepare your muffin sheet.
Bring water to boil and dissolve the cacao in it. Let cool to room temperature before you stir in the mayonnaise.
Put the remaining ingredients in a mixing bowl and add the mayonnaise-cacao mixture. Mix using a hand mixer about one minute until no lumps left.
Spoon some batter into the freezer bag, cut of one corner and fill into the egg shells. Put the remaining batter into the prepared muffin sheet and bake the eggs for 15-17 minutes and the muffins for 25 minutes.
Let cool and remove the shell before eating! 😮