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 :
- Finely chop onions, carrots and spring onions.
- Crack eggs into a bowl, add seasonings and beat.
- After beating, sieve egg mixture into another bowl. This is to allow for a smoother texture.
- Toss finely chopped onions, carrots and spring onions into egg mixture.
- 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.
- When the pan is hot enough, turn to low heat.
- 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.
- 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.
- Push the egg roll to the end of the pan and grease the pan with brush or paper towel again.
- Scoop another layer of egg mixture onto the pan. Similarly, just enough to cover the surface of the pan.
- 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.
- 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.
- 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.
- 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
- 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.
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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.
