"BLOWN-0UT" EGGSHELLS Shells from which the edible part of the egg has been emptied. With nothing inside to spoil, empty eggshells can be decorated to keep indefinitely. The contents can he used in any thoroughly cooked recipe which calls for mixed yolks and whites.

It's easy to empty an eggshell. First, wash and dry the egg. Prick with a long needle to make a small hole in the small end of the egg, and a large hole in the large end of the egg. Stick the needle into the yolk to break it. Then, either shake the egg large-end down over a bowl until the contents come out or use a baster to pull out the contents. Press the bulb of the baster to expel the air it contains then insert the tip into the egg. Release the bulb to pull out the contents. If the contents don't come out easily, insert the needle again and move it around to be sure both the shell membranes and yolk are broken.

Rinse the shell under cool running water and let it dry. Be careful when decorating empty shells - they're quite fragile.

Label containers in which you store the insides of these eggshells with the number of eggs they contain. Use them immediately in a fully cooked dish or freeze them for later use. Most baked dishes such as casseroles, custards, quiches, cakes or breads are good uses for eggs emptied from their shells. -see Freezing Eggs