Newly Hatched Kawaii Chicks From Eggs

You can savor the chicken. You can devour the eggs. But can you eat an innocent and cute looking baby chick without giving it a second thought? Tough right? Well, these harmless Newly Hatched Kawaii Chicks From Eggs are too adorable yet too delicious that you won't be able to resist.

This recipe is inspired from Japan's Kawaii culture where they make their food unique, trendy, pleasing to the eyes, and ofcourse CUTE! Kawaii food has a lot of personality. It is inspired by Japanese art, manga, cartoons, and characters.

I chose to make this recipe because it is made with easily available ingredients and these bite sized cakes are too good! I thought of making something out of an egg that is closely related to an egg itself. An idea of a cute baby chick that look like eggs and just hatching out of an egg was exactly what I was looking for. The vibrant colors give a happy goofy vibe. Plus, They are too light and soft that they melt in your mouth. The almonds and the chocolate topping elevate the vanilla flavors of the cake. Serve them with cold coffee or hot chocolate and have them as a snack, or impress your date on valentine's day. Give your kids a treat or just make them on a special 'Me-Day'.

Just one tip before we get started,

You can make a DIY piping bag with regular plastic if you can't find a readymade one. That's what I have done here.

Let's get ready to bake inside an egg ;).

COOKING INGREDIENTS

FOR NEWLY HATCHED KAWAI CHICKS FROM EGGS

• Large Chicken Eggs (for making cake batter) - 2
• Whole Egg shells (to mold the cake) - 6-8
• Water - 3 cups
• All purpose flour - 1 cup or 120g
• Powdered Sugar - 6 tbsps. or 60 g
• Vanilla extract or essence - 1 tsp
• Baking Powder - 1 tsp
• Salt - 1 pinch
• Vegetable Oil - 4 tbsps.
• Yellow Edible Food Color - 2-3 drops
• Natural Beetroot Juice Color 1 tbsp. OR Pink Edible Food Color - 1-2 drops
• Chocolate spread - 6 tbsps.
• White chocolate - 50 g

COOKING UTENSILS AND EQUIPMENTS

• Pointed Knife (to poke the eggs) - 1
• Mixing Bowl - 2-3
• Cooking Vessel - 1
• Egg Tray - 1
• Flour Sieve - 1
• Hand Whisk or Electric Whisk - 1
• Spoons - 2
• Flat spatula - 1
• Mini Paper cups - 6-8
• Piping Bag (Narrowest Nozzle) - 1
• Piping Bag (Wide enough to fill the eggs) - 1
• Baking Tray - 1
• Oven - 1

The first step is to wash all the eggs thoroughly with running water. Make sure all the dirt is removed properly and the eggs are squeaky clean. Once done, pat dry the eggs with a towel.

Note: Be careful while washing, because the eggs can break.

Once the eggs are cleaned and dried, take a sharp knife and strike it on the top of the eggs gently again and again to make a small incision.

Use your hands to widen the incision, by removing the surrounding egg shell bits. This will make a small hole. Be very gentle and careful while performing this step, making sure the eggs don't break.

Note: The hole must be wide enough to fit in your piping nozzle. For more clarity, refer to the pictures attached.

Take 2 separate bowls and drop down the egg whites into one of them. Let gravity do its work for this.

Once the whites are separated, take the eggs to the other bowl and drop the egg yolks with the help of gravity.

Take a cooking vessel, add about 3 cups of water and bring it to boil. Turn off the heat. Place all the egg shells in the boiling water for 5 minutes. Remove and dry.

Note: Sterilizing the egg shells will kills all the germs and bacteria present inside the shells. So it is a very important step.

Take the bowl with the egg white, and add 1 tsp of baking powder, and 1 tbsp. of powdered sugar to it. Whisk it continuously. Here, I have used a hand whisker, but you can also use an electric whisker to make the process easier.

After small intervals (2 min), add 1 tbsp. of powdered sugar and whisk continuously.

Keep on adding sugar and whisk the mix at small intervals till you attain a meringue that looks like cloud. The meringue must form peaks while picking it up with the whisk and it should not fall down. If it falls down, then you need to continue whisking and adding sugar.

Note: I had to use 6-7 tbsps. of powdered sugar to form the meringue. You can use more or less according to your mix.

Take the bowl with the egg yolks and beat them, add 1 pinch of salt, 1 tsp of Vanilla essence, 4 tbsps. of vegetable oil, and 2-3 drops of yellow food color to it. Give it all a good mix so that everything combines together. 

Now, take the egg yolk mix bowl, and sieve 1 cup of flour in the bowl. Combine the batter with a whisker so that there are no lumps formed and the batter is silky smooth batter.

Take the cake batter and add meringue to it. Fold the batter into the meringue using a flat spatula.

Note: Don't mix the batter with a spoon or a whisker, only fold it with a flat spatula. Mixing it will destroy the batter consistency, as the bubbles in the meringue will shrink. And your cake won't be fluffy.

Use 1 tbsp. of oil to grease the egg shells from the inside. Use a spoon to pour in the oil. Swirl the eggs around to evenly grease the shells from all sides. Pour out the excess oil.

Take a glass and a piping bag. Place the piping on the glass as shown in the picture, and pull down the edges of the piping bag onto the glass.

Pour the cake batter into the wide piping bag opening.

Pull up the piping bag edges, assemble and close it, and tie it with a rubber band. The piping bag is ready.

Take the cake batter and fill it in the piping bag. The piping bag nozzle must be narrow enough to fit inside the egg shell openings.

Fill the egg shells up to 2/3 of their volume.

Note: Avoid filling the egg shells up to the brim as the cake batter mix will ooze out, and your egg shells may develop cracks.

Take Mini paper cups and place the batter filled eggs inside the cup in upright position.

Note: If your egg won't stand upright, then roll some foil paper and insert it in the cup to give support to the eggs.

Preheat the oven to 180 degree Celsius for 10 min.

Place the cups on a baking tray, and bake the egg chiffon cakes for 15 min at 180 degree Celsius.

Note: The batter will ooze out and that's fine. We will clean it later.

After the cakes are baked, some batter may ooze out of the egg shells. You can remove it with a knife by scraping it out.

Take 50 g of white chocolate in a bowl and melt it for 1 min in an oven or use a double boiler. Once done, add 1 tbsp. of beetroot color to it and stir. The chocolate will granulate and stiffen on it's own (no freezing required).

Note: You can also use pink food color if you can't find beetroot color. If you want to make homemade beetroot color then take a fresh beetroot, wash it, peel it, grate it, squeeze out the beetroot juice with your palms, and use it.

Peel top half of the egg shells and place the pink white chocolate crumbs on top of the egg cakes to form the crown of the chicks as shown in the picture.

Note: You need to be quick in this as the white chocolate may harden and not stick. So after making the pink white chocolate crumbs quickly stick them on the egg chiffon cakes.

Take a sharp pointed knife and pierce the cake in the middle as shown. We will use this hole to insert an almond which will form the beak of the Chiffon Cake Chick's Beak.

Insert an almond into the hole that we created earlier to form the Chiffon Cake Chick's Beak.

Use the narrowest piping bag that you can find and chocolate spread to draw the eyes and feet of the chicks as shown.

These bite sized Newly Hatched Kawaii Chicks From Eggs are ready to be enjoyed! Sit back, dim the lights, turn on some music, and give yourself some palette pampering. Enjoy!