Re(2): sca-cooks - subtleties

[Sue Wensel]

> Another friend makes great illusion eggs by blowing out the real egg,
> rinsing the shell thoroughly, waxing over the hole in the bottom and
> filling the shell with an almond milk concoction that sets up a la Jello
> into a translucent jiggly texture just like hard boiled egg white.  Only
> sweet and almond flavored.  They're great!
>

Do you have the recipe for this?  It sounds wonderful (and would be a great
way for kids to help in the kitchen).

Derdriu

swensel at brandegee.lm.com
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