All you need for these adorable noms are large eggs and egg molds (can be found on eBay, Amazon or speciality bento sites)
First, start with LARGE eggs (small eggs won’t fill the mold, and you’ll end up with half-shapes). Add about 1 tablespoon of salt for each 3 eggs boiled.
This extra salt does not flavor the eggs at all - as the water boils, the salty liquid penetrates the shell through osmosis and provides sort of a cushion of liquid between the egg and the shell. This makes it much easier to peel.
Boil the eggs for about 15-18 minutes. This helps loosen the egg from its shell. The time may vary on your stovetop, so experiment until you find the right combination : )
When the eggs are done boiling, tap them gently on a flat surface to split the shell - be careful not to puncture the egg! If needed, briefly run the egg under cool water, but don’t let the egg become cold. In order to mold properly the egg must still be HOT!
Gently and carefully squeeze the hot egg a little to fit it into the mold better. Don’t go too fast or the egg will crack. The egg is still very pliable when its hot.
After it’s tucked into its mold just right, you can close the lid. If the mold you’re using doesn’t lock closed very well, try using rubber bands to keep it tight.
When the molds are all filled, put them into an ice bath. I put this bowl into the fridge for about a half hour or so.
When you’re ready to take one out, run it under hot water for a second. It helps loosen it from the mold. Open the mold and wiggle the egg a little until it comes out easily.