a wooden spoon (or something to help coax the egg out of the shell)
two containers, one small one large, to hold the egg yolks and whites
a large container to hold all the empty eggshells
one tablespoon salt
vegetable oil
a muffin tin
aluminum foil
INGREDIENTS
Duncan Hines classic yellow cake mix*, prepared according to package directions, which call for:
3 large eggs
1 cup water
1/3 cup vegetable oil
Fruit jam, frosting, or whipped cream for dipping
*We tried various yellow cake mix brands and all of them worked; these are the least fussy and easiest to make of the three cake egg recipes here. We preferred the flavor of Duncan Hines.
Instructions
Place the egg on a paper towel. With the tack, puncture the top of the egg and swirl the tack around to loosen the hole. Carefully chip bits of the eggshell away with the tack and your fingers until a small hole forms. The smaller the hole the better — aim for 1/4" to 1/2" in — but you want to make sure that the yolk is able to come out and you can fill the shell with the batter.
Before you turn the punctured eggs upside down to empty out their yolks and whites into a container, take note of the number of eggs needed for your batter recipe (cake, brownie, or pancake). You'll want to drain that many eggs into a separate container so you can use them for the batter.
To drain the eggs, puncture the yolk so that it easily comes out of the shell, then use the back of a wooden spoon to coax the liquid out, like you might have to with a ketchup bottle. If there are any rough edges on the eggshells, get rid of them carefully with your fingers.
Rinse the eggs shells three times each until water runs clear out of them. Prepare a cold saltwater bath for the shells and completely submerge. Leave for 30 minutes and then rinse the shells again with cold water.
Coat the inside of the shell with oil. Wipe off any oil that gets on the outside of the shell.
Use aluminum foil to create nests inside the muffin tin. Place the egg shells upright in the muffin tin and make sure they are secure.
Fruit jam, frosting, or whipped cream for dipping
Preheat the oven to 350°F.
Create small foil cups and place inside a muffin tin to hold the empty egg shells upright, then put the shells in the muffin tin.
Stir cake batter ingredients together until combined.
Put a large Ziploc bag into a bowl or, even better, a liquid measuring cup if you have it then pour batter into the bag. Seal the bag. Then, with scissors, cut off a tiny piece of one corner of the Ziploc bag and using that hole to squeeze the cake batter into the prepared egg shells — like a piping bag — until they are 2/3 full.
Bake for 12-14 minutes, until a toothpick inserted in the center of the cake comes out clean. It's ok if the batter comes out of the hole as they bake. Let cool for 1 hour before scraping off the excess batter with a paring knife, and cracking the eggs.
Notes
We tried various yellow cake mix brands and all of them worked; these are the least fussy and easiest to make of the three cake egg recipes here. We preferred the flavor of Duncan Hines.
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