I saw a recipe with White-Truffle Oil Infused Custards with Chive Chips in a TK book. Yes, I may do that one day, but I wanted to start by having creme brulee in little egg shells. It would go with with my little dessert spoons, and presentation would rock. The next post is going to be how to make creme brulee... I ruined it this first go around [first time cooking a custard in an egg shell... sorry. FYI TK was wrong] so I am doing it again later today. Plus I'll be making creme puffs for the class I'm teaching in the morning.
I cut out 6 eggs from a carton. Using a small spoon I starting tapping the top to crack it.. and slowly peel away some of the eggs. Then pour the first part....
Open the egg a bit more, enough for a spoon to fit. Pour out the yoke.
Wash out the eggs and leave inverted in the carton to drain. BAKE TIME WILL BE DIFFERENT from what you are use to. I'll let you know what I figure it out.
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