4 Egg Tamagoyaki Recipe

Looking for an easy 4 egg tamagoyaki recipe? Learn how to make 4 egg tamagoyaki using healthy ingredients.


Submitted by nerdy_kitty

Makes 1 serving



a japanese semi-sweet folded omlette

Recipe Ingredients for 4 egg tamagoyaki

4 eggs
1 tablespoon sugar
1 teaspoon sugar
1 teaspoon white balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon salt

Recipe Directions for 4 egg tamagoyaki

  1. Heat up the pan on medium-low heat. Make ready a small bowl of oil, and the brush or wad of cotton wool or kitchen paper.

  2. Beat all the ingredients together with a fork or chopsticks. Don?t use a whisk since you don?t want it to get foamy.

  3. Optionally, strain the egg mixture through a sieve to even it out. (I usually don?t bother with this step but it does make for a finer and more even egg mix.)

  4. Brush the heated pan with a little oil. Put in about 2 to 3 tablespoons worth of egg mixture in the pan. Cook gently (lower the heat if necessary) until it?s not quite set on top, but not runny. Roll it up with a fork or chopsticks to one side of the pan.

  5. Brush the exposed part of the pan with a little oil.

  6. Put another couple of tablespoons of egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it.

  7. Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.

  8. Brush the pan again with oil. Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg.

  9. Keep repeating this procedure until the egg mixture is used up.

  10. Put the tamagoyaki on a moistened sushi rolling mat, seam side down.

  11. Roll it up tightly. If you are eating this right away you can take it out and serve immediately, but if you?re making this for an (o)bento, leave the whole roll in the mat over a raised rim plate or bowl until it?s cooled to room temperature. This allows air to pass under and over it, cooling it faster.

  12. And here is the finished tamagoyaki. Slice with a sharp knife and enjoy.

Categories

Eggs, Side Dish, Japanese

Nutrition Facts
Serving Size 216.8g
Amount Per Serving
Calories
326
Calories from Fat
158
% Daily Value*
Total Fat
17.5g
27%
Saturated Fat
5.5g
27%
Trans Fat
0.0g
Cholesterol
745mg
248%
Sodium
2311mg
96%
Potassium
275mg
8%
Total Carbohydrates
19.4g
6%
Dietary Fiber
0.1g
0%
Sugars
18.4g
Protein
23.1g
Vitamin A 17% Vitamin C 0%
Calcium 10% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • High in vitamin B12
  •   Bad points
  • Very high in cholesterol
  • Very high in sodium
  • High in sugar
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