There is a bento in this post, but I wanted first to cover one of its components. I’ve never really been a hard-boiled egg girl, which is surprising, given that I quite like eggs. So I thought that for a lunch, maybe jazzing up the traditional HBE might help.
Last week, I had made up a batch of tea eggs, following Maki‘s “Lazy Easy” recipe. (Note: the quote marks are not there to imply that the recipe isn’t easy: it’s totally easy! I’m literally just quoting her.) Since I wasn’t planning on eating the eggs until the next week, however, I left the shells on, though I did crack them in the traditional style to create that “marbling”. Well. Apparently I should just follow directions, because after a couple days’ soak, here was what I got once I peeled one of the eggs:
Definitely some pretty marbling… but it sure didn’t look like enough of the sauce would have soaked in to give the eggs good flavour. So I threw it back in the fridge with no shell and waited another day. The next day:
That’s more like it! Sadly no pretty marbling (it just looked kind of like a soy egg), but much more encouraging. I cut into it as a snack and… was a little disappointed. I couldn’t taste the tea flavour at all, just soy — and I had actually reduced the amount of soy sauce the recipe calls for, in order to have the tea stand out more! Still, it wasn’t bad, just kind of generically salty. I’ll try it again with a stronger brew of tea.
That is the story of the first egg. The second egg (I made a batch of two) I had left in its cracked shell in the tea sauce the whole time (probably 4 or 5 days). For Monday’s bento, I peeled it and…
…still not super-flavourful though. (Luckily eggs are naturally delicious!) Not sure if my shell-cracking needs work (if I could somehow break the membrane as well as the shell, without it all coming off, that would probably help) or if I should just give up on the cute marble patterns, and huck my eggs fully-peeled into the marinade. Also on my list to try are the miso-marinated eggs. I’ve only had them atop ramen, but they look like a pretty easy snack-y staple to have on hand.
Onto the bento! This was Monday’s lunch, and although I had originally intended for the eggs to be a sort of protein “side”, when I made up the box with the veggies and rice, it seemed like it would be a pretty good balance as is. (Confirmed! Gods I love that box. Perfect size, I tell you.)
There was a little pantry clear-up going on here, with the rest of the broccoli kinpira, and some curried cauliflower I had tucked into the freezer earlier. No furikake on the rice because I knew just how peppery that broccoli is. The eggs were tasty, if a little bland; as it turned out, that worked really well to offset the very flavourful veggies, but in the future, I’ll try toying with the marinade a little to eke a smidge more flavour in there.
One other up-side to playing with these hard-boiled egg flavours is that The Boy loves egg salad sandwiches. As someone who is always looking for ways to bring roadtrip snacks/meals with us*, I probably won’t start making the sandwiches (eww, soggy bread), but I could definitely try an “Asian-inspired” egg-salad onigiri!
* It’s not that it saves us time, per se; The Boy and I are both quite adept at eating behind the wheel, and the stops would happen anyway for caffeine-fueling. It’s more about avoiding a burger+fries+sugar drink meal just because we’re on the road. I did have some success on our last trip up north by bringing carrot sticks, The Boy’s favourite mini-cheeses, and some snack sausages. (I had tried carrots+hummus in the past, but that was a flop. Lesson learned: no dips while driving.) Still, for next time, if I add in some cucumber and onigiri, I might have the makings of a full-on in-car meal!