INGREDIENTS:
- eggs
- black goma (sesame seeds)
- 1 carrot
- Half the battle in making these is boiling the eggs. Boiling the perfect hard boiled egg can be intimidating but if you follow these directions, they’ll be perfect everytime!
- Carefully place eggs in a pan. 6 fit nicely in a saucepan, if you’re making more use a large pot. Gently cover the eggs with about 1-2 inches of water.
- Bring the pot to a boil then turn off the heat. Cover with a lid, and let sit undisturbed for 12 minutes.
- When the 12 minutes are up, drain the eggs and immediately place them in an ice bath to cool. Keep in the fridge until ready to use.
- Once the eggs are cooled crack and shell them. If little pieces of shell are stuck to the egg, run it under water and dab dry with a paper towel.
- For the beaks, cut a slice of carrot into small wedge shapes.
- Finding BLACK GOMA
can be tricky, but an asian market is you best bet, or you can find it online.
- Take a toothpick and poke two holes for eyes. Place the black sesame seeds in.
- Poke a hole with a toothpick and insert the carrot for the beak.
- Slice the egg in half carefully so you don’t tear the yolk. Place black sesame seeds for the eyes and insert the carrot for the beak.