Tuesday, 14 March 2017

Tamagoyaki (Pan Fried Rolled Omelette) 玉子烧

I am going to make this Tamagoyaki (Pan Fried Rolled Omelette) 玉子烧 post short and sweet. This is the type of dish whereby pictures tell a thousand words. The ingredients are just so simple and the steps repetitive. As I am a one-man-show in the kitchen, I have not managed to snap pictures of the rolling process. I believe you can refer to the many videos online that demonstrate the egg rolling techniques for this dish. Basically, I rolled the eggs with 3 simple tools - a brush to grease the non-sticking pan, a pair of chopsticks on my right hand to do the rolling job and a spoon on my left hand to use as guide. 

For me, there are 2 simple elements to achieve a tight and neat roll. There's really no secret to it. Just add a little vinegar to bind the eggs and start rolling before the top side of egg gets cooked. Otherwise, the layers just wouldn't bind closely.

Ingredients (Enough for 2 rolls. I managed to cut 8 pieces out of each roll) :
  • 6 eggs 
  • 1/2 carrot (finely chopped)
  • 1 small onion (finely chopped)
  • 1 stalk spring onion (finely chopped)
  • 1/3 tsp vinegar
  • 1 tbsp milk (optional)
  • salt (to taste)
  • pepper (to taste)

(tsp = teaspoon; tbsp = tablespoon)    

Methodsl : 
  1. Finely chop onions, carrots and spring onions.
  2. Crack eggs into a bowl, add seasonings and beat.
  3. After beating, sieve egg mixture into another bowl. This is to allow for a smoother texture.
  4. Toss finely chopped onions, carrots and spring onions into egg mixture.
  5. Turn on the fire to low-medium heat and grease your non-sticking pan with a little cooking oil using a brush or paper towel. 
  6. When the pan is hot enough, turn to low heat. 
  7. Use a ladle to scoop the egg and veg mixture onto the pan. It should be thin enough to just cover the surface of the pan. 
  8. Start rolling the egg when the base is firm enough (meaning it would not break when you roll) and the top side is still half-cooked. Do not wait till the top side is cooked, you would have problem tightening the egg roll. It does not matter that the egg is half-cooked as it is still staying in the pan and heat.
  9. Push the egg roll to the end of the pan and grease the pan with brush or paper towel again. 
  10. Scoop another layer of egg mixture onto the pan. Similarly, just enough to cover the surface of the pan.
  11. Start rolling again when the top side is half-cooked. This time, use the first roll that you positioned at the end of the pan to anchor and begin the roll.
  12. Repeat the same processes till you are happy with the thickness of your roll. 3 layers are good enough for me. Some people like it more.
  13. When you are done with rolling the final layer/outer layer, immediately off the fire/heat. Use the residual heat from the stove to perfect the shape of the egg roll to your satisfaction. 
  14. Transfer egg roll(s) to a plate for cooling. You cannot cut the egg roll when it's hot. It'll just fall apart. Give it 10-15 minutes to cool down
  15. Cut and serve. it should be nice and neat when you cut after the egg roll has been cooled down.

Tip 1 : You may use any ingredients that you deem palatable in the egg roll. Just have them finely chopped. Or, if you prefer, do it without any other ingredients. Make it a clean egg roll!

Tip 2 : It is not necessary to use a Tamagoyaki pan. Any non-stick pan should suffice. Just apply the same  methods when cooking. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

This Tamagoyaki (Pan Fried Rolled Omelette) 玉子烧片 is not only pleasing to the eyes but a healthy and nutritious eat. Great for adults and children. 


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