|Japanese Egg Molds|
1) Start with a freshly boiled 'still warm' egg. See my 'How To Boil Eggs Perfectly' post.
2) Place the 'larger end' of your egg in the 'larger side' of your egg mold (sitting vertically). Carefully close the mold, pressing down and smashing the egg in place. Now close the tab with a snap. It took me awhile to experiment with different egg sizes. I find large eggs work best. I have also discovered that not all large egg brands are equal in size.
|A Healthy, Happy Lunch|
4) Now gently open your mold and carefully remove your egg. Use a small parring knife if you'd like to trim away the edges and perfect it ... that's just me.
5) Serve happily.
P.S. These are NOT dishwasher safe.
see: What's in Your Bento?