No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Candies, Cakes, and Cookies: Eggs in Nests

  • Yield: Makes 1 dozen
Candies, Cakes, and Cookies: Eggs in Nests

Photography: Jim Franco

Source: Good Things for Weddings 2004, August 2004


  • 12 large eggs
  • 1 cup half and half
  • 2/3 cup sugar
  • Pinch of salt
  • 5 ounces best-quality white chocolate, coarsely chopped
  • 1 cup heavy cream
  • 12 Angel Hair Nests


  1. Using an egg topper or egg scissors, cut off wider end of each egg, or place each egg on its side on a towel, and use a serrated knife to saw halfway through wider end; remove yolk and white, and reserve whites and yolks of 2 eggs for ice cream (if using knife, saw through rest of shell after removing yolks and whites). Discard tops.

  2. Bring a large pot of water to a boil. Rinse shells under hot running water; carefully pull out the membrane. Boil shells 1 minute. Break off any loose bits from edge, and make sure opening is large enough for a teaspoon. Drain upside down on a clean towel. When completely dry, turn right side up, place in mini muffin tins, and freeze.

  3. Prepare an ice-water bath in a large bowl; set aside. In a small heavy-bottom saucepan, combine half-and-half, 1/3 cup sugar, and the salt. Bring to a simmer over medium-low heat, stirring occasionally until the sugar is dissolved. Remove from heat; stir in white chocolate until completely melted.

  4. In the bowl of a mixer fitted with the whisk, beat reserved 2 egg whites and 2 egg yolks with remaining 1/3 cup sugar on medium-high until pale yellow, about 4 minutes.

  5. With mixer on low, gradually pour in white-chocolate mixture; continue to beat until just combined. Beat in heavy cream. Return mixture to saucepan. Continue cooking over medium heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line drawn with your finger, about 6 minutes. Remove from heat, and pour custard through a fine-mesh sieve into medium bowl; discard solids.

  6. Set bowl of custard in ice-water bath; stir occasionally until cool, about 10 minutes. (At this point, the custard can be refrigerated up to 3 days before freezing; place plastic wrap directly on surface of custard first to prevent a skin from forming.) Place custard in an ice-cream maker, and freeze according to manufacturer's directions.

  7. Transfer ice cream to a pastry bag with no tip. Remove eggshells from freezer. Working quickly, pipe ice cream into shells; return shells to freezer.

  8. Just before serving, refrigerate ice-cream- filled eggs until slightly softened, about 10 minutes. Place eggs in nests; serve immediately.

Reviews (0)