The importance of patience.
Fresh tamago (sweet egg) is difficult to make but completely worth it! Picture from momofukufor2.com
Things You Need
• tamago pan (which I don't have) • chopsticks or spatula for rolling egg • mesh strainer • 4 eggs • 4 tbsp dashi stock • 1 tbsp mirin • 1 tbsp sugar • 1 tsp light soy sauce • small dish of cooking oil (~2 tbsp)
Crack the eggs into a mixing bowl. Start breaking the yolks and mix thoroughly. Avoid trapping air into your mixture (do not whisk!). When mixture is smooth, strain it to get some whites and membrane out.
Mix the dashi stock, mirin, sugar, and soy sauce with the eggs (some recipes call for a pinch of salt but I find that optional). Now, to prep the pan - on medium heat, soak a folded paper towel in the cooking oil and coat the pan with it (chopsticks work best but if too troublesome, spray oil should be ok). When the pan is hot, the pouring will start!
For each layer, pour just enough egg mixture to opaquely cover the pan. The first layer is the hardest to roll so it would be beneficial to make it just a bit thicker. Start rolling before the mixture is completely cooked so that the layers will stick together. Once a layer is done, push the roll to the edge of the pan to make room for the next layer. Use the paper towel to spread more oil and pour more of the mixture in (do this for each layer). For each layer poured, lift the existing roll to let the mixture seep underneath. There should be enough mixture for three to four layers.
Pop any bubbles that form while cooking!
So that was more of a shapeless egg omelette. Let's try again.
Yay! A more traditional shape, visible layers, and consistent coloring. Practicing makes all the difference. Hopefully, by the end of the year, my husband and I will be tamago masters!
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