⁣Lesson Plan: ⁣Bake A Cake Inside An Egg - A Whimsical Culinary Experiment!

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⁣Lesson Plan: ⁣Bake A Cake Inside An Egg - A Whimsical Culinary Experiment!
Grade Levels: 6-8

- To introduce students to the concept of baking a cake inside an egg.
- To explore the science behind this culinary experiment and understand the chemical reactions involved.
- To encourage creativity, problem-solving, and critical thinking skills.

Common Core Standards:
- CCSS.ELA-LITERACY.RI.7.1: Cite several pieces of textual evidence to support analysis of what the text says explicitly as well as inferences drawn from the text.
- CCSS.ELA-LITERACY.W.6.2: Write informative/explanatory texts to examine a topic and convey ideas, concepts, and information through the selection, organization, and analysis of relevant content.

- Eggs (1 per student)
- Small cake mix packets or ingredients for homemade cake batter
- Mixing bowls, spoons, and other necessary baking utensils
- Baking sheets or muffin tins
- Oven or access to a working oven
- Optional: Informational articles or videos about the science behind baking and the chemical reactions involved


1. Introduction (10 minutes)
- Begin the lesson by discussing the concept of baking and the different ingredients and techniques involved.
- Introduce the idea of baking a cake inside an egg and explain the objective of the lesson.

2. Preparing the Eggs (15 minutes)
- Instruct students to carefully crack open an egg, ensuring the shell remains intact and only a small opening is made.
- Assist students in emptying the egg contents into a separate bowl, which can be used for other cooking purposes.
- Rinse and clean the empty eggshells, removing any remaining egg residue.

3. Mixing the Cake Batter (20 minutes)
- Provide students with cake mix packets or the necessary ingredients for homemade cake batter.
- Instruct students to mix the batter according to the instructions, ensuring it is well combined and smooth.
- Emphasize the importance of accurate measurements and following the recipe.

4. Filling the Eggshells (15 minutes)
- Instruct students to carefully pour or spoon the cake batter into the empty eggshells, filling them about halfway.
- Place the filled eggshells on a baking sheet or muffin tins to keep them stable during baking.
- Preheat the oven and bake the filled eggshells according to the cake mix or homemade cake batter instructions.

5. Observation and Analysis (20 minutes)
- Once the cakes inside the eggshells are baked and cooled, instruct students to carefully peel away the eggshell to reveal the cake.
- Encourage students to observe the texture, color, and overall appearance of the baked cakes.
- Discuss the chemical reactions that occurred during the baking process and the science behind it.

6. Reflection and Writing (10 minutes)
- Instruct students to individually write a short paragraph explaining their observations and analysis of the baked cakes inside the eggs.
- Encourage students to use descriptive language and provide specific examples to support their observations.

Common Core Labels Correlations:

How to bake a cake inside of an actual egg. It's super easy and definitely impressive.Perfect for Easter!Check out more BuzzFeed Videos...What 2,000 Calories Looks Likehttp://www.youtube.com/watch?v=rgaqwFPU7cc&list=UUpko_-a4wgz2u_DgDgd9fqA10 Amazing Things Made With Pizza Boxeshttp://www.youtube.com/watch?v=_nq_ZI_rDwQ&list=UUpko_-a4wgz2u_DgDgd9fqAMusic by The Birds Of Night:http://soundcloud.com/the-birds-of-nightHere's the recipe...WHAT YOU'LL NEED12 brown eggs a thumbtack or pina wooden spoon (or something to help coax the egg out of the shell)two containers, one small one large, to hold the egg yolks and whitesa large container to hold all the empty egg shellsone tablespoon saltvegetable oila muffin tinaluminum foilPREPARATION1. Place the egg on a paper towel. With the tack, puncture the top of the egg and swirl the tack around to loosen the hole. Carefully chip bits of the egg shell away with the tack and your fingers until a small hole forms. The smaller the hole the better — aim for 1/4" to 1/2" in — but you want to make sure that the yolk is able to come out and you can fill the shell with the batter. 2. Before you turn the punctured eggs upside down to empty out their yolks and whites into a container, take note of the number of eggs needed for your batter recipe (cake, brownie, or pancake). You'll want to drain that many eggs into a separate container so you can use them for the batter. 3. To drain the eggs, puncture the yolk so that it easily comes out of the shell, then use the back of a wooden spoon to coax the liquid out, like you might have to with a ketchup bottle. If there are any rough edges on the egg shells, get rid of them carefully with your fingers.3. Rinse the eggs shells three times each until water runs clear out of them. Prepare a cold salt water bath for the shells and completely submerge. Leave for 30 minutes and then rinse the shells again with cold water. 4. Coat the inside of the shell with oil. Wipe off any oil that gets on the outside of the shell. 5. Use aluminum foil to create nests inside the muffin tin. Place the egg shells upright in the muffin tin and make sure they are secure.INGREDIENTSDuncan Hines classic yellow cake mix*, prepared according to package directions, which call for: 3 large eggs1 cup water1/3 cup vegetable oilfruit jam, frosting, or whipped cream for dipping*We tried various yellow cake mix brands and all of them worked; these are the least fussy and easiest to make of the three cake egg recipes here. We preferred the flavor of Duncan Hines.PREPARATION1. Preheat the oven to 350°F. 2. Create small foil cups and place inside a muffin tin to hold the empty egg shells upright, then put the shells in the muffin tin. 3. Stir cake batter ingredients together until combined.4. Put a large Ziploc bag into a bowl or, even better, a liquid measuring cup if you have it then pour batter into the bag. Seal the bag. Then, with scissors, cut off a tiny piece of one corner of the Ziploc bag and using that hole to squeeze the cake batter into the prepared egg shells — like a piping bag — until they are 2/3 full. 5. Bake for 12-14 minutes, until a toothpick inserted in the center of the cake comes out clean. It's ok if the batter comes out of the hole as they bake. Let cool for 1 hour before scraping off the excess batter with a paring knife, and cracking the eggs.Inspired by Delicious Days:http://www.deliciousdays.com/a....rchives/2007/04/08/l cake egg recipes available here:http://www.buzzfeed.com/how-to....-bake-cakes-in-egg-s

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