Deceptive BrEGGfast Dessert

This is a fun Easter brunch dessert disguised as a boiled breakfast egg. I have seen people make breakfast surprises by filling the eggs with chocolate; however, this idea might be better, as the eggs are easier to crack because the filling is soft, and the filling is actually related to eggs.

Egg white = marshmallow fluff
Egg yolk = lemon curd

The fun thing is that marshmallow fluff is actually made from egg whites, and lemon curd actually contains egg yolks! So you can view this dessert as a sweet version of your usual boiled breakfast egg.

These eggs are actually a much simplified version of my Filled Chocolate Eggs With Lace Flowers, so you might want to check that instructable out if you want to challenge yourself some more! You will see that many of the steps are the same.

8 eggs, only the shells

2 Tbsp. pasteurised eggs whites

splash of lemon juice

60 g of golden syrup or honey (I used the Danish syrup called lys sirup; you can also just use 50 g sugar and 1 Tbsp water)

lemon curd

To empty out the eggs, start by poking a hole at the bottom with a pin, bending the pin so the hole cracks open. Peel away at the edge of the hole with your fingers until the hole is about 1,5 cm in diameter. Empty out the egg into a bowl, poking around with the handle of a teaspoon so the yolk breaks up.

Carefully was the eggs inside with warm water. Sterilise the egg shells by baking them at 150 degrees C for 10 min. Use oven mittens when removing the egg shells, as they get quite hot. Place the egg shells back in the egg tray.

To make the marshmallow fluff for the filling, combine the egg whites and lemon juice in a bowl and whip with a hand mixer or in a stand mixer with whisk attachment till soft peaks form.

Bring the syrup to a rolling boil and let it simmer a minute or two. Slowly pour it into the whipped egg whites while mixing. Continue whipping thill hard peaks form.

Put the marshmallow creme in a piping bag with a round tip about #12 or a plastic bag with the corner snipped off. Pipe the creme into the eggs, filling them about halfway.

Stir the lemon curd to soften it and then put it in another piping bag with a smaller tip and pipe it in the middle of the eggs. Top off with marshmallow creme until the eggs are filled.

Place the eggs hole-down in egg cups or in the egg tray and refrigerate until serving. The marshmallow creme should be stiff enough that it won't run out of the eggs.

Serve the eggs in the egg cups just like your regular boiled eggs -- and enjoy when the tops fly off and reveal a fluffy white filling with tart lemon curd yolks!

If you enjoyed this instructable, please vote for me in the Deceptive Desserts Contest. Thank you!