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.
High-Protein Vegan Lunch! Actually I didn’t even plan this, I just got curious afterwards. 😅 Those patties contain 40 g protein. Fava Bean Groats (that contain also pea protein) are 46% protein, so 60 g (1 dl) = 27.6 g protein. I also used 20 g frozen spinach and 15 g gluten flour and some breadcrumbs.
With vegan patties: Sweet Potato Coins & Corn. Grated Red Cabbage, Goji Berries, Courgette Cubes, Baby Spinach and Avocado Dip. ☺
Hers; easy quick vegetarian bento for travelling to Greece. Caramelised onion hummus and lettuce sandwich on granary toast with cherry plum tomatoes, an egg and half an orange for dessert. The Lovely Man had the other half with his breakfast 💕
Although I mostly stick to vegetarian options, oyakodon is one of those dishes I continually make an exception for. I fell in love with this savory chicken and egg dish while living in Tokyo, Japan for 18 months (which I made a graphic novel about and you can read here!). It was always a bit greasy at restaurants, so I love the homemade version much better!
Bento box with oyakodon, white rice, and broccoli salad (broccoli with mayo dressing, veggie bacon, raisins, and sunflower seeds).
Katsu curry (using vegetarian Morningstar chick'n patty) and spinach, tomato, pine nut salad using only balsamic vinegar, olive oil, and salt and pepper as the dressing.
Who else has some good recipes for minimalist salad dressings?