January 25, 2006
Main bento: spam musubi, stir-fried asparagus, marbled tea egg, gio lua (Vietnamese, um, bologna? - probably not GF but not sure), orange.
Snack bento: persimmon wedges, mini fudge-marbled cupcakes (not GF).
And an extra spam musubi to snack on.
I made my first-ever batch of spam musubi the other day, and it came out great! The marbled tea eggs were also delicious.
Tea Marbled Eggs
Eggs - however many (best if they can fit in one layer in the pot)
Black tea - 2 tbsp., any kind (this time I used 5 bags of vanilla-flavored black tea from Mighty Leaf)
Cinnamon sticks - 2
Star anise - 4 "stars"
Tamari - 2 tbsp. (I use low-sodium)
Salt - 1 tbsp. (hence the low-sodium tamari)
Sugar - 1 tsp.
You can refrigerate these little guys in their shells. Just peel them whenever you're ready to eat them. Great for a snack or a party platter (halved with yolk-side down to show off the pretty marbling).
- Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time).
- Drain eggs and allow them to cool enough that you can handle them.
- Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane under the shell.
- Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs.
- Simmer for at least an hour and up to 2-1/2 hours or longer.
- Drain and allow to cool to room temperature.
*Use gluten-free products.
© Cooking Cute