When I was a little girl, my friend Flavia's mom used to make cascarones every year for Easter. What is a cascarón, you ask? Well I will tell you.
Cascarones are confetti-filled eggs, traditional in Mexico and particularly popular along the US/Mexican border, where Flavia's mom lived when she was a little girl. Cascarones are traditionally thrown at someone, or even better, cracked over someone's head. It's BIG fun, y'all. It's also kind of a mess, so if you have an issue with lots of confetti and egg shells all over your yard, take it to the park. But MAKE them, your kids will thank you!
Here's what you do...
1. Using a needle, poke a hole in one end of the eggs, bigger than a pinhead, but no bigger than ¼" in diameter.
2. Turn the eggs over, and poke a larger hole, about nickel-sized to quarter-sized on the other end.
3. Carefully, blow into the small hole, pushing the contents of the eggshell out of the egg, and into a bowl. It can be done. You'll end up with sore cheeks, unless you happen to be a trumpet player.
4. Wash the residual egg out of the eggshells.
5. Dye the eggs with food coloring, the same way you'd dye any Easter eggs.
6. Let the colored eggs dry thoroughly - they need to be dry both inside and outside.
7. Gently, fill each egg with confetti. This is a mess. I suggest using some kind of funnel. I bought bags of confetti at the party store, but you could easily make your own by just dumping your shredder. I suggest NOT buying the metallic/Mylar confetti, because if it ends up all over the yard, you will want to kill yourself. Use something biodegradable. You will thank me.
9. Squeeze a little circle of good ol' Elmer's Glue around the larger hole in the egg, and cover it with the piece of tissue paper, thus closing the hole.
10. Give them to your adoring children and allow them to crack them on each others skulls.
11. Bask in the adoration of your children for being the coolest mom ever.
NOTE REGARDING WHAT TO DO WITH ALL THAT DANG EGG:
FREEZE them. Yes, it's true. But you need to prep them a little bit or weird things happen to them in the freezer. After you've blown the eggs out of all your eggshells, you first have to scramble them. Then, add 1/2 tsp. of salt for every cup of raw egg if you're saving them for savory dishes. If you want to save them for sweet dishes, you simply mix in 1 tbsp. of sugar per cup of egg. Don't forget that you've added salt or sugar when you use the eggs, or you'll end up with a really salty omelette! You can then put them in freezer containers, and they'll keep for up to a year! Viva frittata!
Felices Pascuas everybody!