Simple Rolled Omelet (Tamagoyaki)
Simple Rolled Omelet (Tamagoyaki)
Easy and Delicious Rolled Omelet Recipe
Add minced garlic for a flavorful omelet without any eggy odor! This recipe will guide you to make a soft and moist rolled omelet. It’s perfect as a side dish for kids or an appetizer with drinks.
Key Ingredients- 3 fresh eggs
- 1 Tbsp minced garlic
- A small amount of chives or green onions (finely chopped)
- Salt to taste (adjust according to your preference)
Cooking Instructions
Step 1
Crack 3 fresh eggs into a wide, deep bowl. Add the finely chopped chives (or green onions) and 1 tablespoon of minced garlic for added flavor. Season with salt to your liking; you can start with a little and add more later after tasting. Whisk the eggs gently with chopsticks or a whisk until the yolks and whites are well combined. Avoid over-whisking; a gentle mix is best.
Step 2
Heat a non-stick pan over low heat. It’s crucial to maintain low to medium-low heat to prevent the eggs from burning quickly. Once the pan is moderately heated, add enough cooking oil to coat the bottom and swirl the pan to distribute it evenly. Slowly pour the whisked egg mixture into the pan, starting from the edges so it flows out to create a thin layer covering the pan’s surface.
Step 3
As the edges of the egg mixture begin to set, use chopsticks or a spatula to carefully start rolling the omelet from one end of the pan. Don’t roll the entire omelet at once; push the rolled portion to one side of the pan to create a new empty space. Pour more egg mixture into this empty space. As the new layer cooks, it will naturally connect with the previously rolled omelet. Continue this process, pouring more egg and rolling, until the omelet reaches your desired thickness. Remember to keep the heat on low throughout this process to ensure it cooks evenly without burning.
Step 4
Once the rolled omelet is cooked to your desired size and shape, carefully remove it from the pan and place it on a cutting board. Let it cool slightly before slicing it into bite-sized pieces, about 1.5 to 2 cm thick. It’s delicious served warm, or you can let it cool completely and pack it as a side dish for lunchboxes. Plate it beautifully and enjoy!
