During this mix the baking soda and baking powder and sieve 1 x. When the sugar solution has reached the caramel level, stir in the baking soda mixture vigorously in one go. The mass becomes lighter and foams up. Then immediately pour it about 1 cm thick onto the baking mat and immediately press the cookie cutter, which is repeatedly dipped into the oil (be careful, it is still hot). At first, the contours run slightly again. Since the caramel cools down quickly and becomes tough on the surface, everything has to be done quickly. However, once all the eggs have been pre-cut once, there is enough time to deepen each marking by pressing the cutter in again, and the contours then remain. Then let the caramel plate with the "marked" eggs set well. If it can then be lifted without bending, the pre-punched eggs can be removed by gently tapping against it. Any unevenness in the edges can then be straightened out with a sharp knife. If oil from the marking still adheres to the finished eggs, remove this with a dry cloth (not kitchen paper) and place them on a plate. Place the oil-cleaned baking mat (or new baking paper) on a surface and keep it ready. Just nibble away the leftovers from the punching ...