Sugar & Cakes
I’ve been stumbling across a number of sites recently that do just this sort of thing: Come up with new and interesting ways to present commonplace foods. My favorite happens to be the brownie-in-an-eggshell concept.
But bakers need to be prepared to put a little more effort in than just pouring the batter into a pan, and your batter will have to be completely free of chunks, for reasons that should become obvious shortly.
Here’s how you do it, courtesy Boing Boing:
- Poke a hole in the shell of a raw egg — use a corkscrew for a sharp, even hole that shouldn’t crack the shell.
- Let the insides of the egg drip out (this will take some time) and gently wash the insides out.
- Let everything dry. Meanwhile, make your brownie mix! (And leave out the chocolate chips.)
- Stand the shell up in a muffin tin, or even in the egg carton it came in from the store.
- Tipple the brownie batter into the hole you’ve created. Tip: Use a piping bag with a narrow nozzle, or a funnel (though it may take a long time).
- Don’t fill the egg the whole way! 2/3 should be sufficient, as your brownie will grow inside the egg.
- Cook as per usual.
This will take some practice; your first batch may simply explode your eggs. Naysayers may bemoan the lack of crispy edges on your final brownies, but the fun of cracking into the eggshell and coming up with cake-tacular chocolate perfection should make up for any grumbling.
If not, take away their brownie!
The writer of the Boing Boing post refers to making Jell-O in eggshells as well — that could be quite amusing if done right, and is probably much easier than brownies, due to the viscosity factor of batter vs. liquid. Chocolate is another option, allowing you to make your own chocolate eggs come Easter.
Finally, always remember food safety: Not every fun container could, or should, come in contact with high heat and food items.
Terra cotta flowerpots must be designed for food use — the ones you may buy at the local Home Depot, for example — are not meant to be combined with consumables, according to the NDSU.
Happy baking, happy cracking, and happy eating!