Little droplets of moisture are appearing on my finished eggs and ruining the design – why?
A lot of people have had this problem, it tends to come from using ‘less than fresh’ eggs. Hard to tell when you buy them off the shelf, how long they’ve been sitting there. And as above, many eggs are produced with less calcium content to make them easier to crack. The only way around it that people have found is to empty the egg first (and don’t forget to solidly plug up the holes!). Some have suggested coating the inside with a thin varnish first – not sure how easy that would be, it would be a rather delicate operation as you would have to be sure not to get any on the outside of the shell. You could also try to find some organic eggs at a health food store, their shells seem to have a higher calcium content, and tend not to sit on the shelves for as long.
Related Questions
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- Little droplets of moisture are appearing on my finished eggs and ruining the design - why?
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