PERFECT Usuyaki Tamago (薄焼き卵) Thin Japanese Omelette)

By No Recipes · 15 min

Ingredients

Instructions

1. Beat 3 large eggs with 1 pinch of salt in a bowl using a side-to-side chopstick motion, avoiding air bubbles.
2. Strain the mixture through a fine-mesh sieve into a spouted container.
3. Heat a 10-inch non-stick frying pan over medium heat until moderately hot.
4. Dip a folded half sheet of paper towel in vegetable oil and wipe a thin, even layer over the pan, leaving no large beads of oil.
5. Lower the heat to low, pour in enough egg to swirl and coat the base evenly.
6. Cook until the edges dry and separate easily from the pan.
7. Flip the sheet with chopsticks or a spatula and smooth out any wrinkles. Cook a few seconds until fully set, then move to a plate.
8. Cover the sheet with plastic wrap to keep it from drying out, then repeat with the remaining egg, oiling the pan as before.
9. To make kinshi tamago, stack the sheets, roll them up and slice thinly into threads.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

Egg