Directions

To Cook

1. In 2 pots of water, place a pinch of salt in each pot, then the 700g and 800g eggs into separate pots. Bring to boil and lower the heat to cook for further 8 mins. Turn off the heat.
2. Remove a 700g egg from the pot and remove the shell. You may dip into a bowl of warm water to help removing the little pieces of shells, make sure that the egg is still very hot.
3. Place the egg into a star-shaped mould and press slowly to close the mould, clip the sides to secure the mould. Repeat for the other 700g eggs.
4. Repeat the steps for the 800g eggs for the heart-shaped mould.
5. Place the eggs in the fridge for 5 mins or longer. Remove from the fridge.
6. Release the clip and slowly remove the mould. Trim off any extra edges and serve or place into lunch boxes.

Tip

1. You may adjust the number of eggs depending on how many moulds you have.