These agar agar eggs that mimic real eggs were a party favourite among children in the 1970s. To prepare the eggshells, punch a small hole at the narrow end of the egg and shake out the white and yolk. Soak the empty shells and wash them very well before using.
12-15 empty eggshells
500 ml coconut cream
500 ml coconut water
200 g sugar
12 g powdered agar agar
4 – 5 canned peach slices, cut into thirds
1. Mix coconut cream and coconut water in a pot, then sprinkle in the agar agar powder slowly. Let the powder absorb the liquid before you add in more. Stir it to mix well.
2. Bring the coconut mixture to a boil and add in the sugar. Stir until it all dissolves. Remove from heat and pour it into a jug.
3. Stand your empty eggshells in an egg tray. Pour the coconut mixture into an eggshell until it is 3/4 full. Repeat until all the shells are filled.
4. Leave them to cool for a few minutes. Using a toothpick, gently stuff in a piece of peach in each eggshell.
5. When they are cooled to room temperature, pop them into the fridge to chill.
The agar agar eggs are ready when they are set and chilled. Crack them open as you would a real egg and enjoy!