Step-by-Step Guide to Make Any-night-of-the-week Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Homemade Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can have Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento using 4 ingredients and 8 steps. Here is how you cook it.
This is a must for the Osechi I make every year. It's pretty, delicious, and more than anything else, it's easy.
Pretty fancy for boiled eggs.
It's also a favorite at our house on New Year's Eve.
Note that the volume of egg white will be greater than the egg yolk, so you'll have to take note when adding the seasonings and when shaping them.
When your making it so that the egg yolk sits lightly on top, there's no need to add flour and it still turns out great. The seasoning is Kansai-style, so it might be a bit sweet for some... adjust it to taste. Recipe by Momora
Ingredients and spices that need to be Prepare to make Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento:
- 8 Eggs
- 8 tbsp Sugar (caster sugar)
- 1 tsp Salt
- 1 tsp Katakuriko
Steps to make Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento
- Hard-boil the eggs. Be careful not to boil them too long, or the color will be damaged.
- Separate the boiled eggs into yolks and whites. You can do this while the eggs are still warm, since it doesn't matter if they fall apart.
- Add about half of the sugar, salt and katakuriko to each (a bit more than half to the egg whites) and mix well. Pass through a strainer.
- Put the egg whites in a mold and spread them out with a spatula, without pressing down. Place the egg yolks on top. Don't press, or they won't be fluffy.
- Steam in a steamer for 5 minutes. If you want to make a checkered pattern, make sure to flatten out the egg yolks in Step 4, and after steaming take the eggs out of the steamer, cut in half, and place one half upside-down on top of the other, and steam again for 3 minutes.
- This is how it looks if you don't flatten the egg yolks out and leave them light and fluffy.
- "Pressed Hard-boiled Egg Balls"
- I packed them in last year's Osechi.
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So that's going to wrap this up for this exceptional food Simple Way to Make Speedy Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!