April 4, 2010

What’s a sweeter way to make Easter Eggs?

Usually, the Easter Eggs we know are either boiled eggs or plastic ones with treats inside.

There’s nothing really wrong with that but I just think its such a waste not to eat the eggs or to eat it is such a waste to the effort of decorating it in the first place. While plastic ones… just how many can you collect, right?

So, it was such a treat to find a method that gave me more options with our Easter eggs than just eating boiled eggs… its called Blown Eggs.

Warning: It does take a lot more effort than plopping in the eggs in a pan.

So how do you do it? Simple just blow.

Here are the steps broken down:

1. Immerse eggs under water mixed with vinegar for roughly 5-8 hours at roughly one liter of water with 1 capful of vinegar.

2. Take a safety pin (the bigger the better, it allows you bigger holes and better handling) and gently but firmly poke holes on the bottom and top at opposing ends.

Its best to make holes that are a bit bigger about 2-3cm in diameter.

3. Then blow. Its best to get a good fit on the egg so you can maximize the pressure of each blow. Make sure that you blow all the contents out.

4. Dry them for a bit.

5. Get the kids to have fun with the shells!

6. And you have fun deciding what to do with the eggs… the possibilities are limited to your imagination or desire to experiment.

For us, hands-down, it was easier and such a crowd pleaser to do leche flan with all those eggs!

For some, traditional satisfyingly creamy leche flan just use the yolks. But for me, I discovered by using Condensed milk and not condensada, still gives me quite a creamy texture and I don’t waste any whites at the same time.