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Perfect Tamagoyaki

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A delightful Japanese omelette that is simple yet sophisticated, perfect for breakfast or lunch.

Ingredients

Scale
  • 3 units Eggs
  • 2 tablespoons Water
  • 0.5 teaspoon Salt
  • 2 teaspoons Sugar
  • 1 tablespoon Vegetable Oil

Instructions

  1. Prepare the egg mixture: In a bowl, crack the fresh eggs and add water, salt, and sugar. Whisk until smooth.
  2. Heat the pan: Place a tamagoyaki pan or non-stick pan on medium-low heat. Add a small amount of oil and spread it evenly.
  3. Cook the first layer: Pour a thin layer of the egg mixture into the pan, and cook until the edges set and the center is slightly runny, about 30 seconds.
  4. Roll the omelette: Gently fold one edge over itself and roll towards the opposite edge. Push the rolled omelette to the back of the pan.
  5. Repeat the process: Add more oil if needed, pour another thin layer of egg mixture, and cook until set before rolling up again.
  6. Finish cooking: Continue adding layers and rolling until all egg mixture is used.
  7. Let it cool: Remove tamagoyaki from the pan and let it cool on a plate before slicing.
  8. Slice and serve: Cut into 1-inch pieces and serve warm or at room temperature.

Notes

Serve tamagoyaki with rice, in a bento box, or as a snack. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://mediterraneantasty.com/perfect-tamagoyaki-recipe/