{"id":340,"date":"2013-02-24T21:43:19","date_gmt":"2013-02-24T21:43:19","guid":{"rendered":"http:\/\/www.raccoonstar.com\/?p=340"},"modified":"2013-04-16T17:51:03","modified_gmt":"2013-04-16T17:51:03","slug":"egg-cupcake-science","status":"publish","type":"post","link":"http:\/\/www.raccoonstar.com\/?p=340","title":{"rendered":"Egg Cupcake Science"},"content":{"rendered":"

While reading 7×7’s The Big Eat 2013, I stumbled upon this particularly interesting listing — Rebel Within, from Craftsman & Wolves<\/a>. 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.<\/p>\n

Try as I might, I haven’t been able to find a recipe online, so it’s science time…<\/p>\n

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.<\/p>\n

\"DSC_0435\"<\/a><\/p>\n

2 minute boiled eggs are too raw. Also, torching egg shells can cause exploding egg shells.<\/p>\n

\"DSC_0442\"<\/a><\/p>\n

3 minutes seemed about right, if you’re willing to lose some of the white.<\/p>\n

We baked two cupcakes with 4 minute eggs (easy to peel) and six with three minute eggs (harder to peel, but much less done).<\/p>\n

And the results?<\/p>\n

\"DSC_0472\"<\/a><\/p>\n

Slicing open a three minute egg cupcake…<\/p>\n

\"DSC_0478\"<\/a><\/p>\n

Dangit, the yolk was cooked through. But not overcooked.<\/p>\n

\"DSC_0483\"<\/a><\/p>\n

The yolks in the four minute eggs were\u00a0definitely overcooked.<\/p>\n

\"DSC_0496\"<\/a><\/p>\n

Oh well. And, in case it’s at all questionable, hard boiled eggs don’t go well with chocolate.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[4],"tags":[30,49,19],"class_list":["post-340","post","type-post","status-publish","format-standard","hentry","category-food","tag-baking","tag-eggs","tag-experiment"],"_links":{"self":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=340"}],"version-history":[{"count":7,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/340\/revisions"}],"predecessor-version":[{"id":641,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/340\/revisions\/641"}],"wp:attachment":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=340"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}