To skip the article… you basically poke a small hole to remove the egg contents. Rinse the shells out and let them sit in salt water for 30 minutes. Drain the water and let them air dry. When you’re ready for baking, coat the inside of the shells with cooking oil. Set them in a cupcake tin (you can stabilize with aluminum foil) and use a bag to pipe in the batter through the small hole. Fill only to 3/4 full *very important* and bake 15 min or so at 350.
I gotta try these! Maybe for Easter