These Eggs Stay Fluffy
Don’t Get Soggy or Mushy, Hours Later
Recent Discoveries from Japan: Recent research in Japan by chefs, food chemists and home economists has focused on improving the cooking techniques for foods like Eggs, Chicken, Burgers, and Vegetables than go into box lunches, or Bento, which are typically eaten hours after being made, and often stored and transported at temperatures that are far from ideal.
Japanese consumers often complain about the quality of box lunches available to them. There’s nothing worse than a leathery burger, soggy vegetables, or greasy fried eggs in a lunch box. Continue reading