How to make an Inside-Out Egg – Recipe

Inside_Out_Egg_How_To

So, when I did the faux inside-out egg post last week, I originally just planned to do it as a dessert recipe. For some reason as I was writing it up, the urge make it look as real as possible and publish it as a joke was irresistible to me. From the comments, I see a few of you believed it or thought it was an unborn egg, etc. (The Japanese video link in the comments was great too.) My apologies if I took you in! Obviously it is hard to tell when all you can do is look at a single picture.

The inside-out egg was actually made from mango (set with agar-agar) and coconut cream, and molded in a plastic easter egg. Quite delicious if you like tropical flavors. I think Stefan made something similar on Top Chef, with panna cotta instead of coconut, and right-side out. And Michel Richard has a tomato and mozzarella version in his amazing Happy in the Kitchen.

So, can I make it up to you with the recipe?

Follow @michaelnatkin on twitter for more serious and delicious vegetarian recipes. Check out my other most popular recipes, or sign up for our RSS feed so you never miss a post.

“Inside-Out Egg” with Mango and Coconut
Makes 4
Vegetarian, vegan and gluten-free

  • special equipment: 4 plastic Easter eggs, the kind that split in half
  • 250 ml. smooth, fresh mango puree
  • 1 teaspoon agar-agar powder (not the pre-sweetened kind)
  • 1 can full-fat coconut milk, not shaken
  • 200 ml water
  • 1 teaspoon agar-agar powder
  1. Set up the molds like you see above. I used chickpeas to balance them, but rice or whatever will hold them upright is fine. Spray the insides with cooking spray (aka pan release).
  2. Bring the mango puree to a boil and sprinkle in the agar. Whisk for 20 seconds, then turn off the heat. Whisk for another 30 seconds, then pour into the molds, and seal them. Place in the refrigerator for 15 minutes. (Agar sets really fast!)
  3. Without shaking, open the can of coconut milk and spoon out the creamy part at the top. Reserve theĀ  liquid part for another recipe.
  4. Unmold the top half of each egg.
  5. Carefully spoon out a hollow in all 8 halves and fill just below level with the coconut cream.
  6. Bring the second part of the water and agar to a boil, whisk and quickly brush it on the mango rim of both halves of each egg. Put a top half on each bottom and press gently to allow to bond. Refrigerate for 15 more minutes.
  7. Remove from the molds and serve.

Print Friendly and PDF
Posted by Michael Natkin on Sunday, March 1st, 2009 in Desserts, Experiments, Gluten-Free or modifiable, Recipes, Vegan or Modifiable.

15 Responses to “How to make an Inside-Out Egg – Recipe”

  1. Cher
    March 1, 2009 at 11:22 pm #

    Ha! Color me fooled. This would be so fun to do for the kids for Easter…

  2. March 3, 2009 at 4:33 am #

    I have to admit that I was fooled for a moment…even after seeing the similar thing you mentioned on Top Chef! This looks like a fun thing to take home to our non-foodie relatives at Easter. I’ll let you know how it goes if we get around to trying it.

  3. March 3, 2009 at 7:15 pm #

    very clever! i totally fell for the inside out egg! hmmm…wonder what you’ll come up with for april fools day?!

  4. March 14, 2009 at 1:52 pm #

    Very cool!

  5. April 5, 2009 at 9:14 pm #

    Faux Eggs – too clever!

  6. April 8, 2009 at 8:04 am #

    What a great idea! I mentioned it today on PassiFlora magazine blog (link to passifloramag.com). Hope you do not mind.

  7. April 14, 2009 at 9:41 am #

    That’s so fun! I wanted to make something similar for April Fool’s but ran out of time. I was going to make fake Deviled Eggs with Panna Cotta whites and mango mousse yolks.

  8. sabergirl
    September 19, 2009 at 2:25 pm #

    Ooh, I detect a good party trick! Faved.

  9. Ambuja W
    January 13, 2010 at 11:39 am #

    I have to ask since i have never used agar-agar in the kitchen… where do you get it for use at home? is it pretty much flavor-free? As a microbiologist who has worked with agar gels a LOT in the lab, i cant imagine using it in my kitchen! Although i suppose the horrid smell of agar gels in the lab are from the yeast extracts and such that are added to the agar. Still i am curious… does it add its own flavor/taste/smell to the food?

  10. Michael Natkin
    January 13, 2010 at 11:44 am #

    < !DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
    @Ambuja – Good question. There are some agar-agar's on the market that have a bit of a seaweed smell, but most are pretty flavorless and odorless. A good Japanese grocery will have several. Some are pre-mixed with sugar and some are plain. I prefer to work with the plain so I can control the sweetness, but sugar probably helps with dispersion.

  11. March 2, 2010 at 1:01 pm #

    You almost had me fooled… Good recipe!

  12. DS
    July 15, 2010 at 9:57 am #

    On a bed of chickpeas too…clever.

  13. Sally H.
    February 12, 2011 at 2:45 pm #

    Agar Agar has no real taste or smell to it. VERY bland!

  14. May 12, 2011 at 2:40 am #

    Omg you totally had me fooled when I was reading the blurb. I was all ready to ask you about the effects of this genetically engineered egg but I am quite relieved now and would LOVE to try this as an activity with my little cousin =)

  15. John
    August 28, 2013 at 8:45 am #

    I actually think I hate you

Leave a Reply