Baked Surprise Eggs

Ingredients

• 13 eggs
• 1 tbsp oil (for greasing)
• 1 Organic Orange
• 0.5 Vanilla pod
• 70 g flour
• 70 g whole wheat flour
• 1 tsp Baking powder
• a pinch salt
• 50 g brown cane sugar
• 4 tbsp rapeseed oil
• 150 ml buttermilk
• 30 g ground almonds (3 tbsp)
• 30 g chocolate chips

Instructions

1. 1.

   Carefully pierce and blow out 12 eggs (use the contents elsewhere). At the blunt end of each shell, use a small sharp knife or screwdriver to make a hole about the size of a one‑Euro coin. Rinse the shells gently but thoroughly with very hot water and place them on a clean kitchen towel with the opening facing down to drain.

2. 2.

   From 12 strips of aluminum foil (each 30x14.5 cm) form 12 "nests" so the eggs will have support while baking. Place an inverted egg cup in the center of each strip, press the foil firmly together, then remove the cups.

3. 3.

   Dip a small brush into oil and carefully grease the inside of the drained shells from all sides.

4. 4.

   Place the foil nests with openings up side by side in a springform pan (28 cm diameter) and add the prepared shells also opening up.

5. 5.

   Rinse the orange hot, dry it, grate its peel finely (use remaining fruit elsewhere). Split the vanilla pod lengthwise and scrape out the seeds with a small sharp knife.

6. 6.

   Mix flour, whole wheat flour, and baking powder in a bowl. In another bowl whisk the remaining egg until creamy using a hand mixer.

7. 7.

   Add a pinch of salt, sugar, rapeseed oil, and buttermilk; mix until smooth. Add the dry mix and fold quickly. The batter should be slightly moist; if needed add 1–2 tbsp more buttermilk.

8. 8.

   Divide the batter in half. Stir almonds and vanilla seeds into one portion. Fold orange zest and chocolate chips into the other.

9. 9.

   Spoon each batter into a piping bag with the widest tip and pipe into six shells each, filling them only about halfway. Bake in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) for 25 minutes.

10. 10.

    After 25 minutes test by gently inserting a wooden skewer into the batter; if it comes out clean the surprise eggs are done. Otherwise extend baking time by about 5 minutes.

11. 11.

    Remove finished eggs from oven and cool on a wire rack. Before serving tap each shell gently with a knife to remove it.

12. 12.