How to make: Tamagoyaki 卵焼き -

How to make: Tamagoyaki 卵焼き, the classic fried and rolled egg. This is perfect for bento boxes and breakfasts.

This recipe fills one (12.5x16cm) egg pan

Energy ／ 350 kcal

Total Salt content ／1.50 g

Whole Cooking time ／10 min.

*Excluding the time to cool the omelet.

Frying pan for Tamagoyaki 卵焼き器-> This is a square-shaped pan that makes it easy to roll the egg.
3 eggs 卵
3 tablespoons sugar 砂糖
1 teaspoon soy sauce しょうゆ
Salad oil サラダ油

Crack the eggs into a bowl, and add sugar soy sauce. Mix thoroughly.
Heat the egg pan over a flame and blend in a suitable amount of salad oil (level in the pan).
- * To check the temperature of the oil-> Dip a chopstick into the egg mixture and then into the oil. If the egg sticks to the chopsticks, it is almost at the right temperature. If the liquid slips off the chopsticks, the temperature is still low.
Pour a small amount of the egg mixture into the pan. When the egg begins to puff up, crush the air bubbles with the chopsticks. When the egg is almost set, fold it from the back of the pan to the front with the chopsticks and roll it up in thirds.
- *Rolling tip-> When the egg is almost set and browned, start rolling. If you brown the egg, it will make the omelet fragrant, but if you overcook it, it will not be as smooth as it should be.
Brush the other side of the egg roll with an appropriate amount of oil and move the omelet back to the other side. Brush the front side with a little oil and use a spoon to pour in a little of the egg mixture, making sure to spread the egg mixture underneath the omelet. When the omelet is almost cooked, roll it toward the front in the same way as in step 3.
After frying, take out the rolls and leave them to cool. Cut into bite-size pieces and serve.