Aww! Isn’t he adorable? From what I’ve read, it’s not just a plain omelet and rice teddy bear. He has sausage behind him to prop him up and it looks like there’s cheese for a pillow and facial features in some of the pictures.
I don’t tend to eat rice for breakfast except for the occasional fried rice with eggs inside, so I doubt I’ll be making this any time soon. I’ll leave this one to the other food artists out there, hehe.
(I am not linking to a source for this one because I can’t find it. Most of the top images and whatnot that come up for this are all from sites who have posted about in the months since I first saw and saved this image. Many of them are claiming it as their own, too, which I don’t want to encourage at all. So if you know the owner, as always, please point me in their direction or vice versa.)
~Edit~ Fancy Edibles has a collection of other similar bears, pictures, *and* a video that you guys might enjoy.
I’m sure there’s a pun in here about them being tem-purr-a….
The site I originally saw this on called them “sweet little tempura kitties,” but I actually find them a little creepy.
After all, why are we putting cat heads on shrimp? Is there something here that I’m missing? I love the rice cats and have made my own even, but to put them on shrimp? I’m not sure even I would do that.
Well I might *now,* but I wouldn’t have before….
Tea eggs are a traditionally an Asian snack that’s sold by in street markets. It’s usually savory and flavored with Chinese five-spice powder, but the really cool part about them is that they’re marbled.
While living in Vancouver, one of the handy side effects is that I was exposed to way more Asian culture than I ever expected.
When I first saw these, it made me immediately think of Easter
eggs. I love when some of them get “accidentally” cracked and the dye seeps inside, leaving a similar effect as the picture above….but way more colorful.
I have never flavored boiled eggs directly, though, so I thought I’d try it out in a more traditional way. And the idea of using tea was kind of interesting.
I don’t know that I’ll do it again. I don’t like just how cooked they end up being. You’ll see below a picture of the inside where half of the yolk ends up gray. That’s the result of overcooking. You can’t exactly avoid overcooking, though, because you let them seep in the hot water/tea for at least 20 minutes after the initial cooking time before ever considering putting them in the refrigerator.
I couldn’t really taste much either. They just ended up tasting like rubbery (another result of overcooking) boiled eggs that were several days old. I’m glad I tried them out, though, and I’d love to see them in a more authentic environment some time because I bet they’d be better.
Now onto the pictures. I got some really interesting marbling, including a couple that ended up looking marbled. Oh, and one of the eggs ended up cracking all the way through to the yolk, so the white absorbed way more of the tea and left a huge dark crater on one side. That egg wasn’t delicious at all, ha.
I’m not posting a recipe because there are tons around online. They’re all very similar and very basic, so just find one that works for you. Use whatever black tea you want and flavor with something Chinese-sounding….Chinese five spice, soy sauce, cinnamon, star anise, etc.