Japanese egg molds

Liza and I spent her birthday wandering around Japantown, and I bought some cute little egg molds. You know, the plastic contraptions that Japanese mothers, under intense social pressure to produce incredibly cute and perfect lunches for their school-age children, use to form hard-cooked eggs into various shapes. Like this fish:

Yesterday, I learned several important lessons about eggs, egg molds, and myself.

  1. It really is true that hard-cooked eggs peel more easily if the eggs were a little less than fresh. The ones I used could have sat in the fridge a few days longer.
  2. It is also really true that hard-cooked eggs peel more easily if they’ve had time to cool. The egg molds demand that the peeled eggs be warm.
  3. I could never hack it as a Japanese mother. I peeled those recalcitrant suckers, all right, but it wasn’t pretty. Not even cute. Both eggs ended up with pitted whites. Some flakes of shell might have made it into the molds, to be brushed off later.
  4. Don’t assume that the biggest, roundest, prettiest eggs in the carton will make the biggest, roundest, prettiest molded eggs. They won’t. They’ll ooze out the sides of the mold. That won’t be pretty, either.

4 Responses to “Japanese egg molds”

  1. 1 Jon
    May 26, 2010 at 17:09

    The first few rounds of farmers market eggs as boiled eggs really had me questioning my widely-regarded egg-peeling prowess, until I figured out that the leftover eggs from the previous week peeled perfectly. The things we forget between generations.

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