Tamago Boro

Posted February 28th, 2012 in Food 5 Comments »

Tamago Boro, egg biscuit for babies, is a very popular snack for children in Japan. It melts inside your mouth without biting, so it’s easy and safe to eat for little children.

As you cannot bring anything containing egg into Australia, I couldn’t bring packs of this tamago boro when I left Japan.  Some shops may sell this snack here in Perth, but I’m sure it won’t be a reasonable price compare to that it’s just  ¥100 for 5 packs of boro in Japan.

After coming back to Perth I made this tamago boro for my  I-want-to-eat-everything-because-I-have-a-big-appetite-and-stomach son.  It was my first prompt and it tuned out to be ok.  I think I made it little too big (store-bought one is much smaller than what I made) but it tasted and melted just the same.

<Tamago Boro>  makes around 30

  • 1 egg yolk
  • 80g cornstarch
  • 30g icing sugar
  • 1.5 tsp milk (either cow milk or formula)


  1. Mix the yolk and sugar in a mixing bowl.  Add cornstarch and mix will using a spatula.
  2. Add milk, and mix well.  Add less or more milk to make into shapable consistency.
  3. Shape the mixture into little balls.
  4. Line the balls on a baking paper, and bake in the oven 160℃ for about 15 ~ 20 minutes.

Actually I don’t like tamago boro.  Haha, it sounds funny ; I don’t like it but I’m making it for my son.  I don’t really like the texture (that melts on the tongue) but I’m sure Hiro enjoyed it.

And he loves bagel, actually.  Bagels are hard so it does the same job as rusk.

He saw me eating a plain bagel, and when I gave it to him just to joke he grabbed it and didn’t want to let it go.  He actually eats the bagel just like the photo, and I had to take it away from him as he was eating so much.  The crust may be too hard for him so now I cut the crust off before giving to him.

5 Comments on “Tamago Boro”

  1. 1 Megan said at 1:11 pm on February 29th, 2012:

    :-O Are you back already?

  2. 2 Megan said at 1:13 pm on February 29th, 2012:

    Welcome home! 🙂

  3. 3 umepontarou said at 2:44 pm on March 2nd, 2012:

    Yes Megan, we are back here in Perth 🙂
    Thank you!! It’s been beautiful days, isn’t it. In Japan it’s snowing now again :p

  4. 4 Emma said at 6:09 am on March 19th, 2014:

    I can’t find potato starch here, is it okay if I substitute it for tapioca starch instead?

  5. 5 umepontarou said at 4:08 pm on March 19th, 2014:

    Hi Emma,
    I most of the time use corn starch instead of potato starch here. It seems to work fine to me.
    When I’m out of corn starch I use tapioca flour – it turns out ok, but I think tapioca flour has a bit of smell?? After cooking or baking it doesn’t matter though 🙂

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