Nigerian Easter Eggs

The Easter bunny, just like Santa Claus is a Western import, but hey I have no qualms about it. It is fun, goofy and gives you warm, fuzzy feelings. Not talking about the political correctness or incorrectness today, it is too beautiful outside. Maybe spring has finally decided to stay. Yesterday morning, I was looking through my Instagram feed and this easter egg picture from Food Gawker came up, but it wasn’t just an easter egg, but a brownie baked inside an eggshell. I thought what, really, how is that possible. Thanks to Google, I had all the answers I needed. Kemi had planned akara for breakfast yesterday, so I said to her, we are going to try this with Moin Moin. Surely it must work. We bake Moin Moin all the time. So after making the most amazeballs fluffy Akara using a hand mixer (check out @dooneyskitchen on Instagram) and passing out on the sofa, we dragged ourselves up, followed the recipe I found and that’s how we made Nigerian Easter Eggs.

It is so simple, you can do this with your kids during the Easter holidays. Try it with Moin Moin batter, Puff Puf batter, cake batter, pancake batter or even omelette mixture. It is such fun, I promise you. Let’s cook “Moin Moin Eggs”

1. Using a cork screw or a pin, make a hole on top of the egg

2. Peel around the edges, or use the cork screw to make the hole a little wider

3. Empty out the egg into a bowl, and rinse out the eggshell

4. Now, repeat this for as many eggs as you want to make, and then soak the egg shells in warm salty water for about half an hour. To allow the eggs sink, fill the hole with salt water.

5. While the eggs soak, prepare your moin moin batter. I whisked the eggs we poured out into the bean batter using a hand mixer to make it light and fluffy.

followed by palm oil and a little fresh pepper, and seasoned with salt. We didn’t have any fillings at home, but you can use any moin moin filling you like.

6. Get out a cupcake pan and foil. fold the foul and tuck into the holes of the pan. to form support for the eggs. It is best you use an egg to test that the foil will hold in place

7. Your eggs should have soaked enough by now, drain out the water, allow it to dry for some time, just a few minutes, then coat with oil. You can do this with oil spray, or just pour in a little oil, shake around gently, and pour out the oil

8. Lay out the eggs unto the foil paper and then pour in the moin moin batter. We used a plastic bag as a piping bag. Just snip the ends, and you are good to go. Fill to about 3 quarters, because the moin moin will rise a little bit.

 

9. Bake at 180 degrees centigrade for about 15minutes, or under. Check after 10 minutes though, depending on how hot your oven is. See why i said don’t over fill? If this happens to you, just use a table knife to scrape off the over spill. Spy the red velvet moin moin below? Hehehehe

and then peel. Trust me, it cooks through, and trust me, the delight that you will feel. Now imagine how your children will feel.

the moin moin even looks like cake

If I was home, I would have decorated this to the max, even dyed the eggshell too, but alas, I had to work with what I had. I hope you guys try this too.