Black Truffle Tamagoyaki Recipe by Santy Coy
Cooking Instructions 30 minutes 1 Shave the fresh truffle into thin slices. 2 Put the eggs in the bowl, add dashi, soy sauce an sugar and beat to combine well. Set a medium mesh sieve over a measuring cup with a spout and pour in the egg mixture. Strain the mixture, stirring to get the most of the liquid through, leaving just about a teaspoon of the thick whites in a sieve. Add the slices black truffles and mix well. 3 Set the tamagoyaki an or 8 inch nonstick skillet over medium heat. Let it get hot for a few minutes. Pour a tablespoon or two of the the oil into small bowl. Dip a folded paper towel into the oil and briefly rub the surface and sides of the pan. Keep the paper towel nearby. 4 Pour into the pan just enough of the egg mixture (about 3 tablespoons) to cover the surface and immediately swirl the egg mixture so it covers the bottom in a thin layer, pushing down any egg that stick to the sides. 5 Use the edges of a nonmetal spatula or chopsticks to pop any little bubble that appear. Let the egg cook, without stirring, just until it sets, about 20 seconds. Take the pan off the heat, tilt the handle down, and use a nonmetal spatula to gently fold the egg forward in half onto itself. 6 Set the pan back on the heat. Rub the empty space at the back of the pan with the oil, then slide the cooked egg, using spatula to help if need be, into the empty space. Rub the now empty space in the front of the pan with oil. 7 Pour about 3 tablespoons more of the egg mixture into the empty space, tilting the pan and slightly lifting the cooked egg so the liquidy egg runs underneath it. Cook until raw egg has just set, 30 to 45 seconds. Take the pan off the heat, tilt the handle down, and use a spatula to gently fold the egg forward in half onto itself. 8 Set the pan back on heat again and repeat the process until you have used all the egg mixture. If the omelet is not by this point golden brown in spots on both sides, cook over medium heat for a few minutes on each side. 9 Wrapped in a bamboo roll and let the omelet keeps in the fridge minimal 2 hours of up to 2 days. 10 When you are ready to serve, transfer the omelette to a cutting board and slice it crosswise into 3/4 inch thick slices. 11 Enjoy 1 Shave the fresh truffle into thin slices. 1 Shave the fresh truffle into thin slices. 2 Put the eggs in the bowl, add dashi, soy sauce an sugar and beat to combine well. Set a medium mesh sieve over a measuring cup with a spout and pour in the egg mixture. Strain the mixture, stirring to get the most of the liquid through, leaving just about a teaspoon of the thick whites in a sieve. Add the slices black truffles and mix well. 2 Put the eggs in the bowl, add dashi, soy sauce an sugar and beat to combine well. Set a medium mesh sieve over a measuring cup with a spout and pour in the egg mixture. Strain the mixture, stirring to get the most of the liquid through, leaving just about a teaspoon of the thick whites in a sieve. Add the slices black truffles and mix well. 3 Set the tamagoyaki an or 8 inch nonstick skillet over medium heat. Let it get hot for a few minutes. Pour a tablespoon or two of the the oil into small bowl. Dip a folded paper towel into the oil and briefly rub the surface and sides of the pan. Keep the paper towel nearby. 3 Set the tamagoyaki an or 8 inch nonstick skillet over medium heat. Let it get hot for a few minutes. Pour a tablespoon or two of the the oil into small bowl. Dip a folded paper towel into the oil and briefly rub the surface and sides of the pan. Keep the paper towel nearby. 4 Pour into the pan just enough of the egg mixture (about 3 tablespoons) to cover the surface and immediately swirl the egg mixture so it covers the bottom in a thin layer, pushing down any egg that stick to the sides. 4 Pour into the pan just enough of the egg mixture (about 3 tablespoons) to cover the surface and immediately swirl the egg mixture so it covers the bottom in a thin layer, pushing down any egg that stick to the sides. 5 Use the edges of a nonmetal spatula or chopsticks to pop any little bubble that appear. Let the egg cook, without stirring, just until it sets, about 20 seconds. Take the pan off the heat, tilt the handle down, and use a nonmetal spatula to gently fold the egg forward in half onto itself. 5 Use the edges of a nonmetal spatula or chopsticks to pop any little bubble that appear. Let the egg cook, without stirring, just until it sets, about 20 seconds. Take the pan off the heat, tilt the handle down, and use a nonmetal spatula to gently fold the egg forward in half onto itself. 6 Set the pan back on the heat. Rub the empty space at the back of the pan with the oil, then slide the cooked egg, using spatula to help if need be, into the empty space. Rub the now empty space in the front of the pan with oil. 6 Set the pan back on the heat. Rub the empty space at the back of the pan with the oil, then slide the cooked egg, using spatula to help if need be, into the empty space. Rub the now empty space in the front of the pan with oil. 7 Pour about 3 tablespoons more of the egg mixture into the empty space, tilting the pan and slightly lifting the cooked egg so the liquidy egg runs underneath it. Cook until raw egg has just set, 30 to 45 seconds. Take the pan off the heat, tilt the handle down, and use a spatula to gently fold the egg forward in half onto itself. 7 Pour about 3 tablespoons more of the egg mixture into the empty space, tilting the pan and slightly lifting the cooked egg so the liquidy egg runs underneath it. Cook until raw egg has just set, 30 to 45 seconds. Take the pan off the heat, tilt the handle down, and use a spatula to gently fold the egg forward in half onto itself. 8 Set the pan back on heat again and repeat the process until you have used all the egg mixture. If the omelet is not by this point golden brown in spots on both sides, cook over medium heat for a few minutes on each side. 8 Set the pan back on heat again and repeat the process until you have used all the egg mixture. If the omelet is not by this point golden brown in spots on both sides, cook over medium heat for a few minutes on each side. 9 Wrapped in a bamboo roll and let the omelet keeps in the fridge minimal 2 hours of up to 2 days. 9 Wrapped in a bamboo roll and let the omelet keeps in the fridge minimal 2 hours of up to 2 days. 10 When you are ready to serve, transfer the omelette to a cutting board and slice it crosswise into 3/4 inch thick slices. 10 When you are ready to serve, transfer the omelette to a cutting board and slice it crosswise into 3/4 inch thick slices. 11 Enjoy 11 Enjoy 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 Chocolate chip cookies with m&m's Chicken nuggets air fried Puppy chow Surf and turf chopped cheese Chocolate Milk Bread Pudding Chocolate chip cookies with m&m's Chicken nuggets air fried Puppy chow Surf and turf chopped cheese Chocolate Milk Bread Pudding Pomegranate & Grapes juice 🍒🍇 पालक डाळ Mixed Vegetable Sabji कुरकुरीत तोंडली Veg lucknowi biriyani Gajar ka Halwa Chicken corn soup 🍜 Keema Aloo Caramel Masala Tea ☕️ Roasted Baingan(Eggplant) Ka Bharta Masala 🍆 Pomegranate & Grapes juice 🍒🍇 पालक डाळ Mixed Vegetable Sabji कुरकुरीत तोंडली Veg lucknowi biriyani Gajar ka Halwa Chicken corn soup 🍜 Keema Aloo Caramel Masala Tea ☕️ Roasted Baingan(Eggplant) Ka Bharta Masala 🍆