Eggcheflan, The Experiment, Part 1

opened eggcheflan

My only aim were to get the liquid out of egg and put it back successfully. I assumed the rest were bonus if went well.

Bill of materials:
1 Terumo syringe, 10 ml, with needle for 12.00 pesos
1 Terumo syringe, 30 ml, without needle for 37.75 pesos
4 eggs, 6 peso each, 24 peso in total
4 scoops powdered milk, it was my kids powdered milk
4 spoons brown sugar, got it from our reserve

I only need one syringe for testing. I also bought the larger in case I am not comfortable using the 10 ml. I have doubt on size of the needle. It should be bigger one but it is not available in Mercury Drug. If I remember it right, big needles are available in veterinary shops. There is no near my place so I need to modify things to make it more suitable.

Friendly reminder: Syringe are sterile and intended for single use. It is in your discretion to reuse it as many times as you like and as long as the rubber piston slides freely.  We used to play with syringes when we were kids. The rubber piston has some sort of lubricants that wears overtime. It is unusable once the lubricant is worn. Syringes are single use anyway, so why worry?

Drilling a hole on egg surface was a no go operation. The needle is pointed but too thin. Imagining a slight slip will cause wound fears me. Drilling with a knife was not good either. It cracks the whole egg. Gentle tapping with knife tip worked.

egg tapped with a hole

The thin needle cannot be used to pull out the liquid. I removed the needle. Trimmed off the syringe needle collar and used it with ease.

pulling out the egg liquid

Mixed the eggs thoroughly with powdered milk and sugar. Put it back to eggshells. Arranged inside the steamer. I placed the remaining mixture in a pan and placed in steamer also.I used blue pvc pipe pieces to keep the eggs hole facing upward.  Fired up the stove to low setting and waited.

eggs ready for steaming

The mixture was oozing out of shell after few minutes. I should have left a small head space to accommodate the expanding liquid.  After a while, all the eggs cracked and the mixture expanded like fried eggs.  What a failure! I should have let the mixture bubbles settle first before filling it.

cracking eggs in steamer

Anyway. The remaining was close to reality. Need revision though!

opened eggcheflan

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

How To Make Eggcheflan

eggcheflan

From the common word egg and lecheflan , the word eggcheflan was derived, and so the product eggcheflan also came to reality. An egg with real leche flan inside.

I have never made one yet but my assumptions is sure very close to reality. The product came wrapped with colored wrapper (yema wrapper, probably). There was a sticker on top of the shell covering a small hole. What is it’s purpose?

The process:

1) Get your fresh eggs. A dozen is enough to compensate the ones your going to break. Get a syringe. The biggest you can get with the biggest needle possible.

2) With the syringe needle. Carefully drill a hole on egg tip. Don’t break it please! How many time do I have to tell? Then carefully draw out all its contents. Transfer to a clean bowl for later use. The egg white and yolk will surely mix together in the process. I couldn’t think of anything that would prevent it. If you want yolk only for your product to be, then get it from another set of eggs. Costly!

3) Prepare the leche flan mixture. I assume you have the procedure already. Please use the SEARCH bar on top if you want one. Thank you!

4) Again, with the help of syringe, fill each empty shell with leche flan mixture. Always place the filled eggs with the hole up. I recommend plastic egg tray for this. Please avoid the paper types. You’re going to know why.

5) Follow the leche flan steaming procedure.

6) Let dry. Cover the hole with sticker. Then wrap with yema wrapper.

The eggcheflan from Miss Entrepreneur.

eggcheflan

eggcheflan unwrapped

eggcheflan opened

I was really expecting a delicious lecheflan inside the egg. However, what I saw was not close. The color was close to penoy and the taste and texture resembled an under-cooked yema. Yep, it tasted like soft and sticky yema. The taste was good enough if it’s a yema, not close to reality if I refer to lecheflan.

update as of November 30, 2014. I have been experimenting with this recipe. You can find the first result here [ Eggcheflan, The Experiment, Part 1 ].

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.