1. Pick up the egg half without the flat panoramic panel. Hold it in the palm of one hand and use a spoon to scrape out the moist sugar. If you are saving your sugar to make another egg, you can add this sugar to the bowl and re-use it—just make sure to cover the bowl with a moist paper towel whenever you’re not using it.
2. Continue to scrape the interior of the egg until you have a sugar shell that is about ½-inch thick. You want it to be as thin as possible, while still being sturdy enough to hold together.
3. Scrape out the interior of the other egg half. Assuming you have a “panoramic” egg mold, you will have a flat panel on the front that should be removed entirely. Use a small, sharp knife (a paring knife works well) and carefully poke a hole through the front. Be careful not to apply too much pressure and cause the egg to collapse or be structurally unsound in any way.
4. Continue to gently whittle away to front of the egg until you have removed all of the sugar from the flat portion. You will be left with one egg half that is completely round, and one egg half that has a “window” cut into the side.
Note that if you do not have a panoramic egg mold you can still create this effect by freehandedly carving a window into one of your halves—I recommend drawing a circle onto the egg to guide your knife.
At this point the eggs need to dry out further before they can be completed. You can leave them for another 2-3 hours at room temperature, or place them back in the 200 degree oven for about 45 minutes. Place them on their backs this time to let the inside portion dry.