Tamagoyaki (Japanese omelette)

1. 1

   You should whisk eggs well.

2. 2

   Make sure you break up the egg white!

3. 3

   Heat the oil in your pan on medium.

4. 4

   Pour 1/3 of eggs into the pan.

5. 5

   Spread out the eggs and let it cook a few seconds...

6. 6

   When it's a little cooked, roll!

7. 7

   Roll again!

8. 8

   And roll again!

9. 9

   Push the eggs to the back of the pan.

10. 10

    Add another 1/3 of the eggs.

11. 11

    Lift the cooked eggs up a little and let the new eggs drain a little underneath!

12. 12

    Let cook for a few seconds then roll everything towards the from again.

13. 13

    Roll again until all rolled up.

14. 14

    Push the rolled eggs to the back of the pan again.

15. 15

    Then add the last 1/3 of the eggs (add a little bit more oil if you think the eggs might stick to the pan)... Just like last time, you should roll i up again!

16. 16

    Finally you'll have your finished tamagoyaki!

17. 17

    Cut and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.