Egg Muffin

Ingredients

• 18 eggs
• 200 g dark chocolate
• 150 g butter
• 100 g raw cane sugar
• 1 tsp vanilla powder
• 1 pinch salt
• 150 g Spelt flour Type 1050
• 1 tbsp cocoa powder
• 2 tsp Rapeseed Oil

Instructions

1. 1.

   Pierce the bottom of each egg with a needle, creating a hole large enough for a piping tip.

2. 2.

   Separate yolks and whites by gently stirring them together with a toothpick, then pour into a bowl. Reserve three eggs separately.

3. 3.

   Mix one liter of water with 100 g salt to make a brine solution. Rinse empty shells under running water and soak in the brine for 30 minutes.

4. 4.

   Rinse the shells again under running water and rinse them with boiling water.

5. 5.

   Place the eggs, hole side down, on paper towels and let dry.

6. 6.

   Coarsely chop dark chocolate and melt it with butter in a saucepan. Let cool.

7. 7.

   Whisk the three reserved eggs with sugar, vanilla powder, and salt until frothy; fold in the cooled chocolate‑butter mixture.

8. 8.

   Sift flour and cocoa together in a bowl and stir into the batter.

9. 9.

   Add a splash of rapeseed oil to each shell and distribute evenly. Pipe about ¾ full of batter into each shell, placing them on a muffin tin with the opening up. Bake at 180 °C (160 °C fan) for about 20 minutes until set. Remove any excess batter after baking if desired. Let cool completely before serving.