A few days ago I mentioned this amazingly simple and super tasty recipe to my friend AJ, who along with Tal is pretty much the cooking master in our group of friends. Late Friday night, I had already gone home to attempt to sleep and AJ found himself at the OPP (ie: a friends house) and the only thing he found in a mostly empty fridge to feed a few hungry (and possibly inebriated) boys was a carton of eggs and some soy sauce.  I’m told the eggs went over VERY well, and I thought I would post a link to the very simple recipe. JustBento.com is pretty much the best practical bento site I’ve found recently, and I love that she puts the caloric content up for everything so I can calculate my weight watchers points. You should also check out Just Hungry, her general cooking site as well.

Here’s a photo of my lunch today, homemade gyoza made with wonton wrappers because it was all I had (recipe courtesy of Tal) and a flower shaped sho-yu egg. I’m still trying to figure out the points values for the gyoza but I’m estimating about 5 points for 6 dumplings.  As you can see I like my yolks on the soft side. Crumbly over cooked yolks feel odd in my mouth and soft boiled eggs are too runny to do anything with out of the shell so I use this recipe from the “How to cook everything” book Ryan’s had for ages:

In a medium pot boil enough water to cover however many eggs you’d like to make.

poke a small hole in shell on the large end of each egg using a pin or thumbtack.

Place eggs in the water when boiling and cook on high for 10 minutes exactly.

Remove eggs and place in a bowl of ice water to stop the cooking. I usually only do this for a few minutes if I’m putting them in egg moulds, then i just remove the shell, place them in the moulds and put them back into the ice water to set.

I know lost of recipes say that you should put the eggs in cold water, bring to a boil then turn the heat off but I prefer this method. As long as I cool them down enough, they are perfect!