I am used to cooking scrambled eggs and omelette, where in you just pour the whisked eggs on frying pan and after a minute or two….it’s all done and ready to be served. However when I tried tamagoyaki the first time (and a couple of times) it ended up like a scrambled egg.
Well, I believe like any other things…learning takes practice: to do it perfectly or at least close to being perfect 🙂
Although mine is far from being perfect but I’m sharing it anyway…
Here are the ingredients: (if you prefer adding a little bit of twist on your egg roll feel fee to experiment and add other ingredients)
- 1 egg (normally 3 eggs would make a nice shape for the roll)
- 1 tbsp of milk
- Salt and pepper to taste (* dashi is also good)
1. Combine all the ingredients and whisk
2. Add a tsp of oil into the pan and pour a third of the egg mixture thinly, tilting until the pan is covered and roll (as shown in photo above)
3. Pour another thin layer and roll. Continue the process until the egg mixture is all used up.
4. Remove from the pan and cut into about an inch slices
“The heavens declare the glory of God; the skies proclaim the work of his hands.”-Psalm 19:1