Real sterilized egg shells:
- Consistently cut top offers a smooth edge and refined look.
- Can be baked, poached, and frozen. Best baking temperature: 212ºF-266ºF/100ºC-130ºC with dry heat or heat and steam.
- Use as a vessel for any amuse-bouches, hors d’oeuvres, or appetizers. Fill with any savory or sweet ingredient such as mousses, custards, foams, soups, tartares, and even beverages.