I wouldn’t think so.
I have an idea. Freeze them in the jello jiggler.
Then pop em out and boil. See what happens.
Do eeet! I wanna know!
Food grade silicone can sustain temperatures much higher than boiling.
Oh. I was not sure it was the same as cooking in type silicon.
Is Jello food? Hmm?
Can you just hard boil eggs, discard the yolks (or use for something else) and then use some kind of food glue to put the halves back together? Yeah, the center is hollow but is that a deal breaker? They’ll look like a whole egg.
What are the plastic eggs made of? Maybe boiling will deform them, but what about sous vide at 165F? Polystyrene, for example, softens at 90C-100C but might be fine at 165F (74C).
Band name!
Yes, some Instant Pots come with silicone egg cookers.
I think they make solid eggs. Says each cavity takes 80ml of liquid, which is larger than a jumbo chicken egg. One review mentions making a hollow shape by coating the inside of the mold.
That’s cheating! When I say mah boy can eat fiftah eggs, I mean he can eat fiftah whole eggs, yolks and all.
Stranger
Is mayonnaise an instrument?
Could you take one of those plastic Silly Putty eggs, fill it with egg white from a carton (which is what I presume you have since it is easy to remove yolks from eggs boiled 11 minutes), and boil that? (Not responsible for any leaking plastic residues). In the post-Easter sales egg molds are probably cheap. Goo Goo Ga Joob.
The trick of course is to fill both halves then slam them together before they leak out.
If the silicon version doesn’t work, there must be chocolate egg shaped molds that could be baked until the albumen congeals? (Boiling essentially just provides heat.)
You need a big enough bowl of egg white to submerge the whole operation.
You’d have to drill a small hole at one end and inject the egg whites.
Yes!! We actually had one of those, several decades ago.
Heat-safe would still be a problem, however.
They say each one holds about 2.7 ounces, which is roughly what an egg weighs. AND, it says it’s heat stable up to 446 F. So really, aside from the dent / flat bit at one end, this seems like the best answer.
Dunno how you get the thing OUT once it’s ready - I guess the opening is flexible enough. And you might need to bake the eggs vs boiling, given the opening, but I know people who hard-cook eggs in the oven. Or you could do them in an Instant Pot.
Likely it will take some experimentation to get things right. Pics or it didn’t happen!
Best idea yet.
To get the egg out some pam spray should be employed.
So now we have old egg whites, plastic or silicon impurities and pam spray.
Won’t taste very good.
If you’re just thinking of slinging them at annoying neighbors or tossing them for the dogs. Well, they’ll do.
I use these sort of things to poach eggs :-
Even when i coat them in oil (rapeseed/vegetable/olive/butter), the white
still sticks to them. (and yes i do rub it on the inside before any jokers get ideas)
Do you think pam’s would work better ? Does it really affect the taste adversely ?
I’ve played around with eggs in the kitchen and the best idea I can come up with for the OP is this:
1.Blow out and separate your eggs.
2. Force your egg whites through a chinois.
3. Draw whites into a 20 cc syringe with 16 g needle
4. Inject whites into eggs.
5. Patch holes and boil.
Patching the holes is the tricky part. There is a culinary “wax” but you’d need one that tolerates heat. An option would be to patch the hole with culinary wax, then paint cyanoacrylate over it.