Monday, January 31, 2011

・ Tamagoyaki ・

One of my friend, she saw a tamago square pan while she was traveling in Japan and she was tempted to do a tamago badly.
But finally she didn't buy it. So I gave her one that I found in Daiso.
It's much more cheaper. Only 60 Baht.
But as price always comes with quality so this Daiso square pan is not suits for using on high heat. It has sticker on the pan warns us to use this pan only on simmer heat.
But for making tamago, simmer heat is OK.

So, if you already got the pan and ingredients, follow me.

(for 2-3 pax)


3 Eggs
Sugar 1 tablespoon
Salt 1 teaspoon
Oil 1 tablespoon (For fry eggs)

Small mixing bowl
Long chopsticks
Tamakoyaki square pan
Kitchen towel
Heat proof ladle
Sharp knife

Preparing step
Break the eggs into mixing bowl. Use chopstick to mix egg yolk and white. Careful not to make bubbles. Adding sugar and salt. Stir.

Place the pan on low heat until the pan is hot. Pour oil on the pan. Use kitchen towel to spread it evenly and absorb the excess oil.
Pour 2 tablespoons of egg mixture into pan. Tilt the pan until it's fully covered by egg. When the egg is cooked use the ladle to flip the egg forward 1.5 inch wide.
Pour 1 1/2 tablespoon of egg mixture into pan. Tilt the pan until it's fully covered by egg. Use the ladle to flip egg downward.
Repeat steps until no egg mixture left.
Bring tamakoyaki on the chop plate. Cut with sharp knife 1/2 inch wide.

Eat with Japanese rice or use as sushi ingredient. Enjoy. ;9


  1. I love tamago. Square pan is the best for making tamago.

  2. I just made tamagoyaki too :), very good for bento!

  3. Agreed. :)
    But my tamoko still ugly.
    Need a lot more practice. ;b