Russell Moore and Allison Hopelain—the husband and wife behind the renowned restaurant Camino in Oakland—don't like wasting anything, even eggshells. Instead, they borrow the Mexican tradition of cascarones, or confetti eggs.

To make them, tap an egg gently near the top to make a small opening in the shell.

Pour out the white and yolk for cooking, then let the shell dry overnight.

When you've saved several, roll a piece of paper into a funnel and use it to fill them with confetti.

Glue tissue paper over the opening, dye the shells if you'd like, and crack them over the heads of unsuspecting loved ones.


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