-
1
Add the salt to the eggs.
-
2
The ratio is 1/4 teaspoon salt for 2 eggs.
-
3
Beat the eggs well without creating foam.
-
4
If you don't thoroughly beat the eggs, they won't become a nice yellow color.
-
5
The point is to beat them completely.
-
6
Strain through a fine mesh sieve.
-
7
Before cooking the egg, prepare a large sieve turned upside down for later use.
-
8
The cooked egg will be placed over the sieve so that the surface can dry out.
-
9
Add a large amount of vegetable oil to a frying pan.
-
10
Spread it around with a paper towel.
-
11
Use this paper towel to wipe the oil onto the frying pan after cooking the first batch of the egg.
-
12
If the frying pan becomes too hot, the egg won't cook nicely, so place it on a damp cloth to cool it down.
-
13
Pour a liberal amount of the egg mixture into the frying pan.
-
14
After the surface of the egg has cooked, quickly return any excess egg to the egg mixture bowl.
-
15
If you do this, the thickness will be uniform and you can make a nice thin shredded egg.
-
16
Turn the egg over using long chopsticks and cook the other side.
-
17
If you take too long to do this, it will burn, so it's best to remove it from the heat during this step.
-
18
Once cooked, place it on top of the prepared upside down sieve, so that it can dry while the next batch of egg is being cooked.
-
19
5 eggs will make about 5-6 batches.
-
20
Stack all of the cooked egg omelets on top of one another.
-
21
Trim off the edges.
-
22
You don't have to trim the edges, but it will make it look a lot tidier.
-
23
Tightly roll the omelets and thinly slice with a knife.
-
24
Once sliced, gently pull them apart, and it's done.
-
25
Use this for chirashi sushi!
-
26
You can also use it for Chilled Chinese Noodles!
