Asian style omelette, Tamagoyaki

If you Google: Tamagoyaki, you’ll find loads of cool omelettes. I did so a while back and was intrigued enough to buy a “square” frying pan.

It was a bit smaller than I anticipated but now that I’ve used it, I think that’s a good thing. I’ve been a bit guarded waiting to try this, as it’s looked “hard” to flip this thing in the pan. Today was the day I figured I’d attempt it, as a bit of a challenge and distance from Christmas food.

Whisk together 5 eggs, salt & pepper and a couple of tablespoons of heavy cream. Let sit for a few minutes while getting everything ready.

I use a gas stove to have the best control over the heat. Heat the pan on high heat, then turn the heat to medium and add oil. I have a bit of oil in a small bowl, and use a wad of kitchen paper to oil the half of the pan without omelette, before adding more egg mix.

Cook the first “layer”, but don’t overcook it, then flip half the omelette onto itself. Use the oiled paper and coat the free half. Add more egg mix and quickly lift the omelette so that some of the egg “fastens” under the now half omelette.

Continue to do this until you’ve used all the eggs, and then it’s ready to serve.

NB! Another thing you can do, that I didn’t, is to add something in each layer. Example: Spinach, bacon (cooked), ham, broccoli (tiny florets), anything that won’t overpower the taste.

Now, go get cooking ?