Egg Shell Scrambled Eggs

I recently saw the idea to cook cupcakes in an egg shell. I was really intrigued by the idea and started thinking of other things I could bake in the egg shell. I thought it would work for a really good April Fools trick. And then I realized… what if I served it as a hard boiled egg, but it is something fancier inside! I thought I would try doing the recipe for scrambled eggs and then bake it instead of scrambling it. Then, when my family goes to crack open their hard boiled egg, it is spiced up and fully yellow! Oh sometimes I really love cooking for reactions… especially on April Fools Day!

Ingredients:

6 eggs
3 TBS milk
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

Directions:

Preheat the oven to 325 F.
Use a sharp knife to bore a small hole in the top of the eggs. Pry away enough shell to make a quarter-inch hole. Shake the contents of the egg into a bowl, and rinse the outside of the egg shell (and drain any water that gets inside the shell). 
Add the milk, garlic powder, salt and pepper to the eggs that you removed from the shell. Whisk together. Place tin foil over a muffin tin and put the eggs in, forming the tin foil around the eggs to keep them upright. Using a syringe, fill the egg shells only 3/4 full with the egg mixture. If you fill them more than this then your eggs will crack and overflow worse than your baking soda and vinegar volcano in your 5th grade science class.

Bake the eggs for 30 minutes. Once they are done baking set the eggs on crushed ice to stop them from baking any more. Remove any egg-overflow, if any. Serve hole-side-down, so that no one knows you changed anything in the eggs!

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Posted in Egg

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