Tamagoyaki (Japanese Omelette) Recipe by Ai
Tamagoyaki (Japanese omelette) Cooking Instructions 15 mins 1 You should whisk eggs well. Make sure you break up the egg white! 2 Heat the oil in your pan on medium. Pour 1/3 of eggs into the pan. 3 Spread out the eggs and let it cook a few seconds... 4 When it's a little cooked, roll! 5 Roll again! 6 And roll again! Push the eggs to the back of the pan. 7 Add another 1/3 of the eggs. 8 Lift the cooked eggs up a little and let the new eggs drain a little underneath! 9 Let cook for a few seconds then roll everything towards the from again. 10 Roll again until all rolled up. 11 Push the rolled eggs to the back of the pan again. Then add the last 1/3 of the eggs (add a little bit more oil if you think the eggs might stick to the pan)... Just like last time, you should roll i up again! 12 Finally you'll have your finished tamagoyaki! 13 Cut and serve! 1 You should whisk eggs well. Make sure you break up the egg white! 1 You should whisk eggs well. Make sure you break up the egg white! 2 Heat the oil in your pan on medium. Pour 1/3 of eggs into the pan. 2 Heat the oil in your pan on medium. Pour 1/3 of eggs into the pan. 3 Spread out the eggs and let it cook a few seconds... 3 Spread out the eggs and let it cook a few seconds... 4 When it's a little cooked, roll! 4 When it's a little cooked, roll! 5 Roll again! 5 Roll again! 6 And roll again! Push the eggs to the back of the pan. 6 And roll again! Push the eggs to the back of the pan. 7 Add another 1/3 of the eggs. 7 Add another 1/3 of the eggs. 8 Lift the cooked eggs up a little and let the new eggs drain a little underneath! 8 Lift the cooked eggs up a little and let the new eggs drain a little underneath! 9 Let cook for a few seconds then roll everything towards the from again. 9 Let cook for a few seconds then roll everything towards the from again. 10 Roll again until all rolled up. 10 Roll again until all rolled up. 11 Push the rolled eggs to the back of the pan again. Then add the last 1/3 of the eggs (add a little bit more oil if you think the eggs might stick to the pan)... Just like last time, you should roll i up again! 11 Push the rolled eggs to the back of the pan again. Then add the last 1/3 of the eggs (add a little bit more oil if you think the eggs might stick to the pan)... Just like last time, you should roll i up again! 12 Finally you'll have your finished tamagoyaki! 12 Finally you'll have your finished tamagoyaki! 13 Cut and serve! 13 Cut and serve! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ice Cream Stuffed Cookie Cups Crockpot White Chili Soft and Fluffy Blueberry Muffins Southern Style Brined Chicken Cookie Dough Dip Ice Cream Stuffed Cookie Cups Crockpot White Chili Soft and Fluffy Blueberry Muffins Southern Style Brined Chicken Cookie Dough Dip BBQ Chicken BLT Sandwich Chestnut cake Apple & Sage Dressing Chinese Style Macaroni Butter Garlic Chicken Pumpkin Cheesecake Shepard's Pie #2 Ginger Carrot Soup Portuguese Linguica and Green Beans Linzertorte (Austrian Jam & Nut Tart) BBQ Chicken BLT Sandwich Chestnut cake Apple & Sage Dressing Chinese Style Macaroni Butter Garlic Chicken Pumpkin Cheesecake Shepard's Pie #2 Ginger Carrot Soup Portuguese Linguica and Green Beans Linzertorte (Austrian Jam & Nut Tart)