While reading 7×7’s The Big Eat 2013, I stumbled upon this particularly interesting listing — Rebel Within, from Craftsman & Wolves. I love putting edible things inside other edible things, and the idea of an egg, yolk still running inside a savory biscuit or muffin is just… awesome.

Try as I might, I haven’t been able to find a recipe online, so it’s science time…

Shamiq and I tried boiling eggs for 2, 3 and 4 minutes, and then putting them in chocolate cupcake batter (just out of laziness, I wanted to figure out the eggs before tackling a savory biscuit/muffin). This is what we found.

2 minute boiled eggs are too raw. Also, torching egg shells can cause exploding egg shells.

3 minutes seemed about right, if you’re willing to lose some of the white.

We baked two cupcakes with 4 minute eggs (easy to peel) and six with three minute eggs (harder to peel, but much less done).

And the results?

Slicing open a three minute egg cupcake…

Dangit, the yolk was cooked through. But not overcooked.

The yolks in the four minute eggs were definitely overcooked.

Oh well. And, in case it’s at all questionable, hard boiled eggs don’t go well with chocolate.