Tamago Boro (Japanese Egg Cookies)

These are the small, melt-in-your-mouth cookies I used to buy for my son when he was younger. Now I can easily make them at home with just a few ingredients. This recipe is very simple and can be cooked using a frying pan, rice cooker, or oven—no special equipment needed.

Tamago Boro (Japanese Egg Cookies)

Recipe by June SmithCourse: DessertCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calorieskcal

Ingredients

• 1 egg yolk

• 3–4 tablespoons sweetened condensed milk

• 7–8 tablespoons cornstarch

Directions

• Mix the wet ingredients: In a bowl, add the egg yolk and sweetened condensed milk. Mix until completely smooth and well combined.
• Form the dough: Gradually add the cornstarch. Mix, then gently knead with your hands until a soft dough forms that can be shaped. The dough should not be sticky; add a little more cornstarch if needed.
• Shape the cookies: Take small portions of dough and roll them into tiny balls (about marble size). Place them on a non-stick frying pan or a baking tray.
• Cook – Frying pan: Cook on very low heat, cover with a lid, and heat until the cookies are dry and lightly cooked through. Stir or gently shake the pan occasionally to prevent browning.
• Oven: Bake at 150°C (300°F) for about 10 minutes, until the cookies are set and dry but not browned. Cool and serve: Let the cookies cool completely. They will firm up slightly as they cool.

Notes

• These cookies should stay pale; avoid high heat to prevent browning.
  Size matters: smaller cookies cook more evenly and have the classic melt-in-the-mouth texture.
  If the dough cracks, lightly wet your hands with milk and re-roll.
  Store fully cooled cookies in an airtight container.

FAQ

Q: What texture should tamago boro have?
A: They should be dry, light, and crumbly, dissolving easily in the mouth.

Q: Can I reduce the sweetness?
A: Yes. Use less condensed milk and add a small splash of regular milk if the dough becomes too dry.

Q: Can I use flour instead of cornstarch?
A: Cornstarch is essential for the classic texture. Using flour will result in a different, more cookie-like consistency.

Q: How long do they keep?
A: Stored in an airtight container at room temperature, they keep well for about 5–7 days.

Q: Can this be made for babies or toddlers?
A: Many people make these for children, but sweetness levels and ingredients should always be adjusted based on individual dietary needs.

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