A recipe for basic kinshi tamago, easily made in a frying pan. Without the hassle of flipping, you can create a fluffy and beautiful shredded egg omelet using residual heat and steaming.
Ingredients
Main Ingredients (2 servings)
- 3 eggs
Seasonings
- 1 tbsp sugar
- 2 tsp Cooking Sake (Rice Wine)
- 1/5 tsp salt
- Vegetable Oil (as needed)
Steps
- Crack 3 eggs into a bowl. Mash the yolks with chopsticks and mix by cutting.
- If there are large pieces of egg white, scoop them out with chopsticks and cut them.
- Add 1 tbsp sugar, 1/5 tsp salt, and 2 tsp Cooking Sake (Rice Wine) and mix.
- Strain the egg mixture through a sieve. For a smooth finish, perform this step and use a spatula to thoroughly strain any egg white or mixture remaining on the sieve.
- Heat a little Vegetable Oil in a frying pan over medium heat. Pour the egg mixture in several batches, spreading it quickly to cover the entire pan.
- Once the egg mixture is mostly set, turn off the heat and immediately cover with a lid.
- Place the bottom of the frying pan on a damp cloth to cool it down. While covered, let it steam for about 1 minute to cook the egg. This is the key to a beautiful golden color without flipping.
- Remove the lid. If the surface of the egg has solidified, it's done. If not fully cooked, re-cover and let the residual heat finish cooking.
- Cut the cooked kinshi tamago into your desired width, stack the pieces, and thinly slice from the edge.
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