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Thread: Eggshell Candles
04-07-2009, 02:48 PM #1
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- Aug 2008
- outside Philadelphia, PA
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To make eggnog, you first need to separate the egg white and yoke from the egg. However, as we are also using the shells to make candles we should only create a small opening at the top. To do this, push a thumb tack through the top and bottom of the eggshell. Make the hole at the top about 1cm wide by carefully enlarging the hole with the tack. The bottom hole should be as tiny as possible. Hold the larger hole over a glass and let the egg white fall out (it will naturally drain before the yoke). Once all the egg white has drained into the glass, place the egg over another glass to collect the yoke. Put your mouth over the smaller hole and blow if the yoke doesn't come out easily. Your egg white and yoke will be separated. Continue this for the remaining eggs and set aside.
Widen the larger hole in each eggshell to approximately 2cm wide using the thumb tack or your fingers. Then carefully use your fingers to clean the inside of the shell with water and remove the membrane. Fill the hole at the bottom of the shell with some waterproof glue.
Now colour the eggshells. Prepare the Dylon dye following the instructions on the packet. Gently dip the eggshells in the dye. The longer you leave the egg in the dye the darker and more intense the colour will be. They should only need a minute or two in the dye.
Once you have allowed the dye to dry, position each shell into an egg cup.
Cut a 10cm length of wick for each candle and tie one of the ends around a matchstick. Position the matchstick over the top of the eggshell, so that the wick falls down to touch the centre of the bottom of the shell.
Melt the wax (i.e. place saucepan containing wax into another bigger saucepan containing boiling water). When liquid, pour the wax inside the eggshells around the wick and fill to just past half way.
Once the wax has set you can then use scissors to cut the wick to the desired length and throw away the excess.
Now for the Eggnog Recipe:
Beat egg yolks until thick and yellow.
Gradually add sugar to yolks.
With a wire whisk, beat in milk and four cartons of cream. Add bourbon, rum and cognac stirring constantly.
Just before serving, beat egg whites until stiff and fold into mixture.
Whip remaining cream until stiff and fold in.
Sprinkle with nutmeg.
Dylon cold water dyes (bright colours)
Candle wax (with hardener)
12 eggs separated
1 1/2 cups caster sugar
1 litre milk
6 x 300ml cartons of cream
1 litre bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg.