New Egg Shell Topper JJMG® Japanese Stainless Steel Craker

New Egg Shell Topper JJMG® Japanese Stainless Steel Craker Easter Premium Kitchen Tool for Removing Raw, Soft or Hard Boiled Egg Shells, Separate Cut the Top of the Egg Shell Smooth Round Opening
- HIGH QUALITY- Stainless steel design is durable and is dishwasher safe. Great to use at home or at a restaurant businesses.
- CRACK A CIRCLE IN ANY EGG SIZE- The dome will fit right over any egg. Doesn't matter small medium or large. It will make great egg pudding desserts.
- EASILY MAKE A ROUND OPENING FOR EGG SHELL- By lifting the Weight then Releasing it to Crack the Top of the Egg. By droping the weight you will get a perfect circle cracked into the shell, which can then be easily removed by hand or use a spoon or knife in the seam and lifting the shell
- PERFECT FOR ANY OCCASIONS - soft boiled, hard boiled or raw eggs. The Ultimate Egg Topper, Cracker, Opener, Separator and Cutter.
- Not sure what to get? Send us a message and we'd be glad to help!
Egg topper with 2 Egg cups Egg custard in Eggshell sample recipe: INGREDIENTS 6 large eggs 3 cups whole milk 1/2 vanilla bean, seeds scraped 1/2 cup sugar 1 envelope unflavored gelatin (about 2 1/4 teaspoons) 1/2 teaspoon salt DIRECTIONS Using a paring knife, score eggshells two-thirds of the way up, and carefully crack. Separate egg whites and yolks. Transfer 5 egg yolks to a bowl; reserve egg whites and remaining yolk for another use. Bring a small pan of water to a boil. Add eggshells, and boil 3 minutes. Using a slotted spoon, remove shells, and drain. Scrape out membrane, and discard. Set eggshells aside in an egg carton. Put milk, vanilla bean and seeds, and sugar into a medium saucepan; sprinkle with gelatin. Let stand until softened, about 3 minutes. Cook over low heat, stirring until sugar and gelatin are dissolved, about 2 minutes. Whisk salt with egg yolks. Slowly whisk in hot milk mixture until combined, and then pour back into saucepan. Cook over low heat, stirring occasionally, until custard is thick enough to coat the back of a spoon, about 3 minutes. Remove vanilla bean. Pour custard through a sieve into a pitcher; discard solids. Pour 2 tablespoons custard into each eggshell, and divide remaining custard among six 6-ounce ramekins (alternatively, divide all custard among eight 6-ounce ramekins). Refrigerate until set, about 4 hours.
Country USA
Brand JJMG
ItemPartNumber 8541982180
Model 8541982180
UPCs 647444763711
EANs 0647444763711
ReleaseDate 0000-00-00

Country	USA
Brand	JJMG
ItemPartNumber	8541982180
Model	8541982180
UPCs	647444763711
EANs	0647444763711
ReleaseDate	0000-00-00

New Egg Shell Topper JJMG® Japanese Stainless Steel Craker Easter Premium Kitchen Tool for Removing Raw, Soft or Hard Boiled Egg Shells, Separate Cut the Top of the Egg Shell Smooth Round Opening

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