I have the most egg-cellent, most egg-citing news! A few weeks ago I came up with the most ingenious idea! How cool would it be to put a cake inside of an egg?! HOW COOL WOULD THAT BE?! Seriously….
Literally the coolest thing I’ve ever thought of. So I started muddling ideas around in my head of exactly how to do this… I knew it would involve my favorite culinary tool, the syringe 😉 So I did this 2 different times…. the first time taught me how to perfect the 2nd time… And I was so proud so proud so proud that my ingenious idea of monumental proportions worked out exactly as I had planned that I took a million pictures and sent one to my mother to show her how incredibly awesome her daughter was. I expected some sort of oohs and aaahs in return…. A good ol’ pat on the back and maybe even a gold star. But she sent me a text that said “Your sister said she already saw these on Pinterest.”
See the cake sadly oozing out of the holes in those eggs? That’s how I felt. There’s nothing worse than thinking you’ve come up with the most incredibly unique idea in the world and someone else came up with it first. I’m still crying about it.
Although I guess since eggs and cakes have been around for a gajillion years, it’s likely to have been done at some point… *Tear*… And since I’m still in denial I haven’t tried to look up the version my sister speaks of…
ANYWAY…. I bet no one thought to make the “Soft Boiled”!!! This is how I did it… Actually, I made 2 versions using the same process, so here we go… There are lots of pictures in here… YAY!
If you would prefer to watch me create these cakes step-by-step in a video, you can see that very video: HERE!
So the first version I did I colored 12 Jumbo White Chicken Eggs (I would like to use my duck eggs in the future because they’re about twice the size of a jumbo chicken egg… but I don’t think most people have access to duck eggs, so I did it for you guys!) using one of those traditional Paz Easter Egg Dyeing kits.
Aren’t they the most beautiful things?
Then, using a push-pin and one egg at a time, I poked a hole in the top of the egg, then turned the egg upside down and poked a hole in the bottom, gradually chipping away to make the hole big enough to fit the tip of a syringe inside.
So on the left we have the bottom of the egg with the syringe-tip sized hole. On the right is the top of the egg with a single pin-hole.
Then, using your incredible egg-blowing skills, you blow the insides of the eggs out! If you’ve never blown an egg before, holding the egg over a cup or bowl, put the pointy end in your mouth and blow. The insides will come out the larger hole in the bottom and into the container.
Reserve 3 of the egg innards in a separate container to use in the cake recipe. Since you’ve got 9 extra eggs, you can bake a bunch of different things that day for friends, family, and co-workers. I used this opportunity to bake another batch of Chocolate Chip Cookie Reese’s Pieces Brownies (4 eggs total), a Peanut Butter Jelly and Banana Sandwich Cheesecake (2 eggs), and I used the remaining 3 eggs in some Apple Cinnamon French Toast Pancakes. Of course you could just make scrambled eggs or an omelette or something…
Anyway, back to the eggs! So after you blow out their innards, rinse them out by pouring water into the large hole, shaking it around a bit, and then blowing it out over the sink. Put them back into an egg-carton with the pointy end up so they can continue to drain out excess water.
Next, you will want to prepare your cake batter! I used the same basic recipe for both versions, so here’s the regular
Vanilla Cake Recipe
- 3 Eggs
- 3/4 Cup Unsalted Butter, Softened
- 1 1/3 Cups White Sugar
- 2 tsp Vanilla Extract
- 1 Cup Half and Half*
- 1 3/4 Cups Flour*
- 2 1/4 tsp Baking Powder
- 1/2 tsp Sea Salt
In a large bowl, blend the butter and sugar until creamy. Add eggs one at a time. Add vanilla. In a separate bowl, mix flour, baking powder, and salt. Slowly add dry ingredients to the egg mixture, alternating with the Half and Half.
In 4 separate bowls, pour one cup of the cake batter and mix each bowl-full with a different color of food coloring. I have NEON food colors, so mine were pink, green, blue, and purple. But I took a pic of the Very Berry bowl set-up instead:
*If you want you can make my Very Berry version! This version uses 4 different types of berry to flavor and color the batter. Here’s the quick steps to making your batter Very Berry:
In your Vanilla Cake Recipe, use 2 full cups of flour and reduce Half and Half to 1/2 Cup. Follow the regular instructions. Separate cupfuls into 4 separate bowls. In a blender, food processor, or juicer (a juicer would make this the easiest), blend 1/2 cup of fresh blueberries. Pour the blended blueberries into one batter-filled bowl and mix thoroughly with a whisk or fork. Repeat this step for blackberries, raspberries, and strawberries separately (make sure your strawberries are stemmed and cored). You will have 4 uniquely colored and flavored batters now!
Preheat your oven to 375º. Now to prepare your eggs for filling! Remove the eggs from the carton and make sure they’re dry by wiping with a paper towel. In a mug or bowl, melt 2 Tbsp butter in the microwave. Suck up some melted butter into your syringe and inject each gag with a few mL of melted butter through the large hole. Roll the butter around in the egg and blow any excess out into the sink. Wipe the bottom of the egg and return all eggs to the carton. Put in the refrigerator for a few minutes (you don’t really need more than 2 minutes in there, but it won’t matter if you leave them longer).
Use a muffin pan and create a little inner-cup out of aluminum foil to keep the eggs standing as they bake. Put the filled eggs in the cups large end up. Now, dedicate one syringe for each color of batter. Alternating between colors as you wish, fill the egg through the bottom with syringe-fulls of batter. It is wise to do at least 2 syringes full of one color before moving on to the next, but fill as you like. It is important that you fill the egg only half-way full of batter. This will prevent the eggs from spewing cake out of the hole while they’re baking like in that picture up at the top! Check to see how full your egg is by holding the large end up to a light.
If you get any batter on the outside of the egg, simply wipe it off with a paper towel.
You will have extra batter left over after you fill your eggs. So make cupcakes! This is actually helpful, since you’re not going to be able to check the inside of the egg for doneness, put a few cupcakes in at the same time to help gauge when your eggs are done!
Place in the preheated oven for 18 minutes. 18 minutes exactly has worked for me each time. Use your cupcakes to help you judge 😉
Remove from oven when done and allow to cool completely on a cooling rack. If any cake did make its way out the top of the egg, simply pick it off with your fingers when cool.
Then we’ll make them “Soft Boiled”!
Create your yolk by making:
Peach and Lemon Curd Frosting
- 1/2 Small Fresh Peach, skinned
- 1 Tbsp Lemon Curd
- 2 Tbsp Unsalted Butter
- About 1 Cup Powdered Sugar
- 1/4 tsp Sea Salt
Mash your peach up with a fork, add butter, lemon curd and sea salt and mix thoroughly. Gradually add powdered sugar until it reaches the consistency of a thick glaze. If you don’t have lemon curd you can sub 1 tsp. fresh lemon juice.
Using a trusty, handy-dandy clean syringe, suck up this wonderful frosting.
Put the cooled eggs back into the egg carton, large end up, and push the tip of the syringe into the hole. Inject that sucker with some yolk! You can inject it quickly or slowly, your choice. Occasionally the cake will fight with you and send some yolk back out the hole. Just wipe it away with a paper towel.
Put the eggs in the fridge to chill about an hour. They can be peeled and eaten, or you can put them in egg cups and tap off the top and eat it like a soft-boiled egg with a spoon!
That’s a Very Berry version scooped out like a soft-boiled egg with Peach and Lemon Curd Frosting Yolk! Isn’t that cool?
I made the food-coloring ones in non-dyed eggs. Aren’t they awesome, though? You serve them right-side-up in an egg cup and you can barely tell at all that there’s even a pinhole on the top. What a fun surprise when you crack it open! The bottom right picture in that grouping is one that I peeled completely. So neat to me!
I love the yolky awesomeness within…
I love all the colors. Happy Easter!