20 Apr '17, 10am
To get a perfect looking Tamago Boro, it really requires lots of patience and dexterity with the hands. Having said that, the most tedious part comes from dividing the dough into bits of even weight (one gram each, slightly bigger than the size of a soya bean) and rolling them into 280 miniature egg boro. For easy rolling, I had to constantly wet my hands as the dough turns dry quickly. This task took me around an hour and half to complete with the help of my hubby. Well, if you think it is too time consuming, you can opt for the short-cut given in the original recipe (please refer to note 2 in my recipe) . However, the down side of this option is that the cooked egg biscuits will be coated with a layer of flour and their shape may not be as round as the first method and may have more crack lines.