Ever bought a Japanese snack called tamago boro? This mini egg biscuit is quite a resemblance to that. It is a popular snack among kids and I, for one, have fond memories of it.
This mini egg biscuit recipe is very simple and easy to make at home. I have tried cooking them over the stove as well as baking them in the oven. Both create crispy biscuits with a nice rounded shape.
For stovetop cooking, we need to watch the cookies closely to prevent any burnt bottom. Also, make sure to use the lowest heat possible (slow fire) so they cook through evenly.
This simple recipe only needs 4 ingredients. I added butter for extra flavor but it will also work without butter if you prefer a closer taste to real tamago boro. For a crispier texture, try shaping them even smaller and reduce the cooking time accordingly.
More adorable cookies for your discovery:
Mini Egg Biscuit
- 60 g (3 tbsp) sweetened condensed milk
- 37 g (2 qty) medium egg yolks
- 42 g (3 tbsp) unsalted butter room temperature
- 110-130 g (12-14 tbsp) potato starch or corn starch
- In a medium bowl, mix together milk, yolks, and butter thoroughly.
- Add 110 grams of starch and mix until well-combined and smooth. Add more starch if the dough is still sticky and too wet.
- Portion the dough into small balls. I used a measuring spoon of ¼ teaspoon to scoop and portion each ball.
- For oven-baking, place them 1-inch apart on a baking tray lined with parchment paper. For stovetop cooking, place them on a heavy-bottom frying pan, also 1-inch apart.
- Bake in a preheated oven at 320°F or 160°C for 17-20 minutes or until the bottom of the biscuit is golden brown. For stovetop cooking, cover the pan with a lid and cook over low heat. Check the bottom of the biscuit every 5 minutes. It takes about 20 minutes for the biscuit to be browned at the bottom and become solid.