Number of servings
eggsœufs surprise
Preparation Time
1h
Ingredients
  • 9 big eggs (note that only one egg will be used for the recipe)
  • ½ cup of all purpose flour
  • ¼ teaspoon of baking powder
  • 1/8 teaspoon of baking soda
  • a pinch of salt
  • ½ cup of sugar
  • ¼ cup of salted butter (at room temperature)
  • ¼ cup of sour cream
  • 3 tea bags of Lemon Ginger herbal tea Organic-Fairtrade
Tea used

We were on a quest to recreate the taste of everyone’s favourite Caribbean ginger beverage when we chanced upon the perfect balance between ginger and lemon. Enjoyed hot or iced, this bold herbal tea features spicy notes and a tart finish.

Contains 16 teabags.

Product Details
Preparation
1 - Make a small hole delicately on top of each egg. You can use the pointed end of a corkscrew for example.
2 - Peel the edges of the hole you made to enlarge it (about 1.5 cm), then turn the egg and empty it. Reserve the inside of one egg for the recipe, the others can be kept cool in a container.
3 - Clean the shells inside and outside by rinsing thoroughly with cold water.
4 - Put the rinsed shells in cold & salted water (use 2 tablespoons of salt for 6 cups of water) for 30min (the shells must be filled with the water to be all covered by water). In the meantime, prepare the dough.
5 - In a saucepan over low heat, melt the butter with the content of 3 tea bags of Four O'Clock Lemon Ginger Organic herbal tea (cut the tea bags to keep only the tea) for 3min. Turn off the heat and let it steam for 10min. Stir from time to time.
6 - In a medium sized bowl, mix the flour, the baking powder, the baking soda and the salt. Keep the mixture aside.
7 - In a large mixing bowl, combine the content of one egg with sugar and mix until the texture is light and creamy. Add the melted butter with herbal tea and mix until the dough is homogeneous.
8 - Add the dry ingredients you have prepared in step #6. Mix until the ingredients are all incorporated into the dough.
9 - Add the sour cream and mix until smooth and homogeneous. Let it stay for a while.
10 - Rinse the egg shells inside & outside thoroughly with cold water. Then lay the shells the hole down on absorbent paper.
11 - Once the shells are dried, place them in a muffin pan. Put aluminum foil on the muffin pan to keep them in place.
12 - Fill the corner of a freezer bag with the dough and then cut the corner (such as a socket pocket).
13 - Preheat oven to 350 ° F.
14 - Fill the shells with cake dough. It is important to place the mixture in the bottom of the egg. Proceed by step: fill up to half, allow the mixture to settle and add mixture so that the shells are filled to ¾. (Do not overfill them otherwise they will spill during cooking).
15 - Bake for 23min. Do not open the oven while it is cooking.
16 - Allow to cool down for about 15 min. To add a little surprise, cut the dough that will have overflowed and clean the shell with a clean & damp cloth.
17 - Crack the shell like you would for a hard-boiled egg and release the fabulous cake inside it. Enjoy !!!