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Perfect Scrambled Eggs with Rilakkuma
Recipe

10 INGREDIENTS • 6 STEPS • 35MINS

Perfect Scrambled Eggs with Rilakkuma

5.0
4 ratings
Super cute and super easy! Scrambled eggs have never been this satisfying.
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Yukitchen
Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.
http://www.yukitchen.com/
Super cute and super easy! Scrambled eggs have never been this satisfying.
35MINS
Total Time
$6.71
Cost Per Serving
Ingredients
Servings
1
US / Metric
Water
2 cups
Water
Soy Sauce
1 Tbsp
Dried Seaweed
1 sheet
Dried Seaweed
Carrot
1 slice
Cheese
1 slice
Cheese
Salt
1 pinch
Butter
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
1138
Fat
37.1 g
Protein
41.2 g
Carbs
154.7 g
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Perfect Scrambled Eggs with Rilakkuma
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Yukitchen
Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.
http://www.yukitchen.com/
Cooking InstructionsHide images
step 1
Cook White Rice (1 cup) using Water (2 cups) and Soy Sauce (1 Tbsp) before cooking. It will give you perfect color for Rilakkuma's brownness. I used a pot this time but you can use a steamer instead.
step 1 Cook White Rice (1 cup) using Water (2 cups) and Soy Sauce (1 Tbsp) before cooking. It will give you perfect color for Rilakkuma's brownness. I used a pot this time but you can use a steamer instead.
step 2
Create the facial features while waiting for the rice to be cooked. Cut a thin slice of Cheese (1 slice), then make a round shape with a knife, or a cookie cutter for the mouth. For the ears, I used a thin slice of Carrot (1 slice) to make two semicircle shapes. For the eyes and lips, I used a puncher for the Dried Seaweed (1 sheet), but you can also use scissors.
step 2 Create the facial features while waiting for the rice to be cooked. Cut a thin slice of Cheese (1 slice), then make a round shape with a knife, or a cookie cutter for the mouth. For the ears, I used a thin slice of Carrot (1 slice) to make two semicircle shapes. For the eyes and lips, I used a puncher for the Dried Seaweed (1 sheet), but you can also use scissors.
step 3
Check the color of the cooked rice. When the rice is cooked, it should look like this. If you'd like it more brown, add a bit more sauce and mix well.
step 3 Check the color of the cooked rice. When the rice is cooked, it should look like this. If you'd like it more brown, add a bit more sauce and mix well.
step 4
Use plastic wrap to make rice balls. Your rice balls will be so much tighter than using your own hands. Then build the Rlakkuma body parts together.
step 4 Use plastic wrap to make rice balls. Your rice balls will be so much tighter than using your own hands. Then build the Rlakkuma body parts together.
step 5
Beat the Eggs (3) well and add a Salt (1 pinch) and mix again. Low heat the pan, wait, and then drop Butter (1 Tbsp) and spread it on the pan. Wait until the butter becomes white-ish and bubbly. Add the eggs and wait. Slowly scrape the eggs to the center with a spatula.
step 5 Beat the Eggs (3) well and add a Salt (1 pinch) and mix again. Low heat the pan, wait, and then drop Butter (1 Tbsp) and spread it on the pan. Wait until the butter becomes white-ish and bubbly. Add the eggs and wait. Slowly scrape the eggs to the center with a spatula.
step 6
Keep doing this until the egg is cooked, and pour onto Rilakkuma, like a blanket. Garnish with Ground Black Pepper (to taste), serve, and enjoy!
step 6 Keep doing this until the egg is cooked, and pour onto Rilakkuma, like a blanket. Garnish with Ground Black Pepper (to taste), serve, and enjoy!
Tags
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Breakfast
American
Brunch
Comfort Food
Lunch
Snack
Shellfish-Free
Kid-Friendly
French
Vegetarian
Rice
Japanese
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