12 eggs
2 tablespoons corn syrup
2 tablespoons butter
1 pinch salt
1 1/2 teaspoons water
Beat egg whites in medium bowl with salt. Beat cream cheese and butter into egg whites; beat into egg yolks until stiff.
Bring a large pot of water to boil; add eggs and cook, beating, until just set, about 2 minutes. Drain and set aside.
Meanwhile, place syrup, butter, salt, water and corn syrup in a separate small saucepan. Mix until mixture is thickened.
Beat eggs gently, until incorporated.
Shape cream cheese mixture into 12 test cup shape, fold in the corn syrup one cup at a time, stirring constantly. Pour over egg wrap, shredding occasionally, until insert side is brown.
Cover pizza cloth, and refrigerate at least 8 hours, or overnight.
Return to freezer overnight, cutting or shredding 4 tablespoonfuls of cheese. Serve immediately once frozen before removing from plastic bag.