Get some really good, heat-resistant gloves and hold the hole shut with your finger. Seems totally safe.
Hah!
I have played around with ostrich eggs. When you blow them out it takes forever, especially if you want to keep your holes small. But you can spray a bit of WD40 into the top hole and the egg will run out quicker.
I had a source of infertile ostrich eggs from a farm that was breeding them. I would blow them out and give them as gifts. Sadly, the farm went bankrupt. More sadly, I never thought to keep one for myself.
Not to pick on you personally, but you just said something neatly that several other people had alluded to way upthread that had bugged me when I saw it, but the conversation had already moved on. Now that you’ve refreshed it …
What is wrong with having a dent or flat spot on a pure-white hardboiled egg? Ordinary yolk-in-the-center hardboiled eggs have that dent / flat spot. In fact the absence of the dent / flatspot is one of the ways to identify a fake, not a genuine egg.
Does the OP somehow want no flat spots, or are they OK? And if not OK, why?
Yolkless eggs exist, they’re called fairy eggs or fart eggs or cock eggs.
usually pose no harm
“usually”? What, like they usually are fine to eat but one in a thousand is deadly?
Maybe they produce deadly farts. Only dangerous to those downwind.
If it looks natural a slight dent is fine.
And of course all true James Bond fans know that he orders his eggs “Steak and, not shirred”!
Eggs are pretty silent… even if deadly.
“The one who fried it, supplied it.”
“The one who smelt it, shelled it.”
Have you ever tried carving emu eggs?
No way. I have zero artistic ability. Zero.
If the OP tries a similar trick with chicken eggs, to evacuate shells for later use as molds, best not to use WD-40!! (maybe cooking spray would work).
Some of those are gorgeous. Now I want one!
They are very neat. The shell is composed of many layers. The innermost layer is almost white. The outermost layer is almost black. If you want a lighter shade of blue, you cut deep. If you want a darker shade of blue, you cut shallow. They create some very intricate designs.
People swear by Pam spray.
It does weird tastes in cast iron. Since we cook mostly with cast iron it’s not good around here.
Baking pans do fine with neutral oil and parchment paper, if it’s precious and needs to be perfect.
Not sure what Pam does with the silicon egg thingys you have. I’d try it.
Ah, thanks.
I might give it a miss - it’s a bit expensive here … !
I don’t know what’s available in different markets, but my grocery store has a variety of cooking sprays that are just a specific type of oil with no propellant but compressed air.
I"ve always assumed it was the canola oil, or perhaps a mix of that and the propellant. At any rate, I avoid canola oil in the house even just a straight oil, as it tastes weirdly … fishy? Is that the right word? That’s the best way I could describe its taste and smell on very hot surfaces.