Tamago – Japanese Omelet

Since we made tons of eggs in ISCAHM, I might as well make a Japanese-style egg recipe on the blog.

I always liked tamago before when I was a kid. Little did I know that a serving of tamago is like one whole egg already! Before, when eating in buffets, I used to get a lot because I didn’t think that there was a lot of egg in a slice of a tamago.

Guys, you will be surprised at how many eggs we are going to use in one single slab.

You need 8 eggs here! EIGHT eggs! You will also need some Japanese soy sauce, sugar, salt, water, and mirin.

Just mix everything and you are done. For your mise-en-place you will need to have a tamago pan, tissue paper, a bowl of oil, and chopsticks.

Before starting to cook, my previous chef *Noda Sensei* taught me to first heat up the pan with oil.

When the oil starts smoking, remove the oil then cool down the bottom of the pan.

What’s the reason? I have no F*$&ing idea! The basic rule is to always follow the chef.

So let’s start making the tamago!

Heat up the pan with oil. Use the tissue paper to soak the oil and use it as a brush for your tamago pan.

Ladle an egg mixture on the pan. Make sure it fills up the pan. Then wait for a few moments until the egg mixture sets. Then, fold the thin layer of omelet on itself.

Normally, you start with 3 folds in the beginning. When you are at the end, use your chopsticks to push the omelet towards you to shape it.

Then slide the omelet away from you. From there, brush the bottom of the pan with oil again.

Ladle in some egg mixture again.

Here is the important part. After the 1st fold, you have to tilt the 1st fold so that the newly ladled egg mixture gets your 1st fold like this.

Make sure you have a new layer underneath your 1st fold.

When that’s done, fold it in again.

Just keep on repeating until the whole egg mixture is used up.

You have to be pretty fast here or else you will burn your eggs!

The procedure looks hard and yes, it is hard. I think I ruined a gross of eggs before making a decent slab of tamago before. This means you can’t get this right in one try if you do not cook often. The good thing is that you can get this right if you practice enough and I hope that you don’t ruin a gross of eggs just like me.

Moreover, the good thing about tamago is that you get to keep this in your fridge for a maximum of 3 days when covered. Talk about cooking eggs in advance!


3 responses to this post.

  1. Posted by sheena go on June 6, 2010 at 3:25 pm

    this is my favorite! i used to look at videos on how to make these stuff. 😀


  2. Posted by yangiwei on June 7, 2010 at 3:12 am

    Posted link to this post here:



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