Angela Day fills egg shells with an array of delectable fillings. It’s a novel way to serve small bites.
HOW TO CREATE THE EGG CUPS
* Removing the tops of the eggs is made easy with a gadget called an egg topper. This spring-loaded gadget makes a precision cut around the top of the egg and takes it off neatly and cleanly. It is available at Kitchen Passion for R290.
* If you can’t find one, use a small serrated knife to carefully cut the top off each egg, working over a bowl to catch the egg’s content as it falls out.
*l Use the excess eggs to make a delicious frittata or scrambled egg, or freeze them for later use.
CRÈME BRULEE EGGS
Makes 6
250ml cream
1 vanilla bean, split
60ml castor sugar
15ml custard powder
5 egg yolks
6 jumbo egg shells, washed and dried
30-40ml extra castor sugar
Heat the cream and vanilla bean in a small saucepan. Combine the castor sugar, custard powder and egg yolks and mix well.
Remove the vanilla bean and pour the hot cream on to the egg mixture, stirring constantly. Return the mixture to the saucepan and stir over a low heat until the mixture thickens. Take care not to over-heat as the eggs could scramble.
Pour the mixture into a jug and fill the egg shells to the brim. Refrigerate for a few hours until set.
Sprinkle each egg with extra castor sugar and melt with a blow torch. Serve immediately.
CHOCOLATE MOUSSE EGGS
Makes 8-10 egg shells
200g dark chocolate, chopped
80g butter
2 eggs
45ml castor sugar
250ml cream, whipped
8-10 jumbo egg shells, washed and dried
fresh raspberries for decorating
Put the chocolate and butter into a glass bowl. Melt in the microwave at 50% power for 1-2 minutes. Stir until smooth, then cool.
Beat the eggs and castor sugar until very thick and pale. Mix in the cooled chocolate and fold in the cream. Put the mixture in the fridge to thicken up.
Spoon the mixture into a piping bag fitted with a star nozzle. Pipe the mixture into the shells and decorate with a raspberry.
ORANGE CUSTARD WITH SHORTBREAD SOLDIERS
Makes 6-8 egg shells
CUSTARD
60ml sugar
30ml cornflour
2 egg yolks
180ml orange juice
10ml grated orange rind
125ml Greek yoghurt
60ml pureed mango
SHORTBREAD
200g butter
125ml castor sugar
5ml vanilla extract
180ml cornflour
375ml flour
CUSTARD: Combine the sugar, cornflour and egg yolks with a little of the orange juice to form a paste. Heat the orange juice and rind in a small saucepan and pour it on to the egg mixture, stirring constantly.
Return the mixture to the pan and cook over a low heat until the mixture boils and thickens. Remove and cool. Stir in yoghurt.
Spoon the mixture into the egg shells and refrigerate until set. Top each egg with a blob of mango puree and serve with the shortbread soldiers.
SHORTBREAD: Cream the butter, castor sugar and vanilla well. Add the cornflour and flour and mix to form a stiff dough.
Press the mixture into a greased 18x28cm lamington pan. Prick the dough with a fork and bake at 160°C for 30-40 minutes until pale golden brown.
Remove pan from the oven and cut into thin fingers. Leave to cool in the pan.
LEMON MERINGUE EGGS
Makes 6-8 egg shells
LEMON CURD
4 egg yolks
125ml sugar
50g butter
10ml custard powder
5ml grated lemon rind
60ml lemon juice
6-8 jumbo egg shells, washed and dried
MERINGUE
2 egg whites
a pinch of cream of tartar
125ml castor sugar
LEMON CURD: Combine all the ingredients except the egg shells in a glass bowl and mix well with a wire whisk.
Place the bowl over a pan of simmering water and cook, stirring constantly, until the mixture thickens. Remove and cool.
Spoon the mixture into the egg shells, leaving room for the meringue topping. Refrigerate until required.
MERINGUE: Beat the egg whites and cream of tartar until stiff, then beat in the castor sugar 15ml at a time, beating well after each addition.
Spoon the mixture into a piping bag with a star nozzle and pipe a generous amount on top of each egg.
Put the eggs into the oven at 180°C for 10 minutes until the meringue is light golden. Remove and cool well before serving.
SCRAMBLED EGGS WITH CHORIZO
Makes 8-10 egg shells
15g butter
4 eggs, beaten
30ml cream
salt and pepper
1 chorizo sausage, diced and fried
A few chives for decoration
8-10 jumbo egg shells, washed and dried
Melt the butter in a frying pan. Combine the eggs and cream with some seasoning.
Add to the pan and cook, stirring, until the eggs are scrambled and still have a creamy consistency.
Spoon the scrambled egg with some chorizo into the egg shells and garnish with chives. - The Star