eggs

Bento Sized Mini Quiches

This is a guest post by jokergirl, who blogs about vegetarian and pescetarian bentos at WereRabbits.

“Go ahead, bake my quiche.”
Queen Magrat, Lords and Ladies

As a pescetarian leaning heavily towards full-time vegetarianism, finding the right protein for my bento is often a strain. I’m not a fan of soy meat replacements to boot, so often I look to eggs as a handy protein packet to put in my bento. Luckily, scientists now say that eggs are good for you again, so I’m not worried about cholesterol.

These mini-quiches are a tasty and healthy freezer staple for those times when boiling an egg or making tamagoyaki seems like too much effort. Each one of them contains about 1-2 tablespoons of egg-vegetable mixture, equivalent to about half an egg (plus a bit of milk).

Here are a few bentos I have used them in:

continue reading...

Healthy Egg Sandwich Breakfast Bento

This is a guest post by Diana, who blogs about her healthy eating ideas at Soap and Chocolate.

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Not everyone eats breakfast as well as lunch at the office, but for those of us who begin work at 9am after a whirlwhind of exercise, showering and primping, it’s convenient to be able to pack a bento-style breakfast the night before in order to cut down on the morning rush time. We all want to preserve those precious minutes of sleep before the alarm goes off!   One of my favorite homemade to-go breakfasts is an omelette sandwich and fruit. This can be done with a myriad of mix-ins and spreads, but for the purposes of this post, I’ve gone with a Mexican theme, just to step out of the bento box a bit. continue reading...

Miso Tamago (Miso Marinated Eggs)

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Joining the list of delicious things to do with the humble hardboiled egg alongside soy sauce eggs and lazy easy tea eggs, are these delicately beige, utterly delicious eggs marinated in miso. They don’t have the burnished brown color of soy sauce eggs, but are just as, if not more, delicious. And they get tastier the longer you let them marinate.

They are very easy to make, if a bit messy. They last in the refrigerator for up to a week, so are a nice staple to have and eat over the course of a few days.

Good miso is expensive, so this recipe uses as little miso as possible while still doing the job. continue reading...

Sho-yu Tamago (Soy sauce eggs)

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Since many of you asked about the sho-yu tamago (soy sauce eggs) that my mother used to pack for me in my school outings bentos, here’s the recipe for them. Well, I hesitate to even call it a recipe - it’s so easy. continue reading...

Bento no. 52: Special Occasion Omuraisu (Omurice) Bento

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Bento contents:

  • Fried rice made with 2/3 cup brown rice and assorted chopped vegetables, 250 cal
  • 1 1/2 wiener sausages, 200 cal
  • Omelette made with 2 eggs, 230 cal
  • Broccoli, 20 cal

Total calories (approx): 700 (how calories are calculated)

Time needed: 20-30 minutes

Type: Japanese, kyaraben-ish, special occasion bento! continue reading...

Two also-ran quick bentos made in under 15 minutes

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While I do try to keep a good stash of pre-made food to quickly assemble bentos in the morning, sometimes I’ve just run out, or am not in the mood to use whatever I have in the freezer, or leftovers in the fridge. That doesn’t mean it’s not possible to assemble a bento quickly using fresh ingredients and pantry items. Here are a couple that I made last week. The only premade ‘stash’ I used was frozen brown rice. continue reading...

Bento no. 40: Pasta Salad Niçoise with a twist

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Bento contents:

  • 1 U.S. cup or 5oz / 140g spelt pasta, 170 cal
  • A few pieces of white flour pasta, 40 cal
  • 1/4 cup or 1.75 oz / 50g frozen tuna salad with mayonnaise, 120 cal
  • About 3/4 cup sweet pepper and onion confit with zucchini, 90 cal
  • 1/2 Tbs. olive oil, 55 cal
  • 3-4 black olives, 30 cal
  • 1 boiled egg, 80 cal
  • Lemon juice, cherry tomatoes, celery, parsley, 10 cal

Total calories (approx): 645 (how calories are calculated)

Type: Pasta salad! continue reading...