Egg (tamago) Recipe
Recipe information
Make Egg (tamago) in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Egg Preparation
Cooking Instructions
1. Prepare the Egg Mixture
In a mixing bowl, crack the eggs and whisk them until fully combined. Add mirin, soy sauce, sugar, and salt to the eggs and whisk again until the mixture is smooth and uniform.
2. Heat the Pan
Heat a non-stick skillet over medium-low heat and add the oil. Ensure the oil coats the bottom of the pan evenly.
3. Cook the Egg Layers
Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Allow it to cook for about 1-2 minutes until the edges begin to set but the center is still slightly runny.
4. Roll the Eggs
Using a spatula, gently roll the cooked egg from one side to the other, forming a log. Push the rolled egg to one side of the pan.
5. Repeat the Process
Add more oil if needed, and pour another thin layer of the egg mixture into the pan, lifting the rolled egg so the new mixture flows underneath. Cook until set, then roll the first layer over the new layer. Repeat this process until all the egg mixture is used.
6. Final Cooking
After the last layer is rolled, let the entire log cook for an additional minute. Remove from heat and let it cool slightly.
7. Slice and Serve
Once cooled, transfer the egg roll to a cutting board and slice it into even pieces. Serve as a side dish or atop sushi rice.
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