Steps

1. Crack 1 egg for the kinshi tamago and whisk thoroughly, breaking up the egg white. While straining through a sieve is ideal, ensure there are no stringy parts of the egg white left.
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2. Lightly coat a 20cm (approx. 8 inch) frying pan with a small amount of vegetable oil. Using a non-stick pan is highly recommended.
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3. Pour the whisked egg into the hot pan all at once, don't worry if it bubbles, and immediately remove any remaining liquid. This technique ensures a thin and even egg crepe.
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4. Once the surface is slightly set, turn off the heat and let it sit to dry the surface.
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5. When the surface is dry, carefully peel off the egg crepe.
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6. Transfer the peeled egg crepe to a tray or plate and let it cool to room temperature, allowing residual heat to dry it further.
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7. Repeat the process to make another crepe.
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8. Cut the cooked egg crepes into three equal strips and stack them, cooked sides facing each other.
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9. Cut them in half again, then stack these halves with the cut edges together and slice thinly.
   🕒 04:16
10. Whisk 1 egg for the tamago soboro and add a pinch of salt and a pinch of sugar.
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11. Add the whisked egg to a dry frying pan (no oil needed) and turn on the heat.
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12. As the egg starts to cook, place the pan on a damp cloth to prevent overcooking and stir. It's crucial to start stirring from cooler parts of the egg to prevent large clumps from forming.
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13. Once somewhat set and broken up, return the pan to the heat and continue stirring.
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14. Repeat this process, stirring until it breaks into fine crumbles.
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15. Finally, return to low heat and stir to achieve a moist texture.
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16. Break up any larger clumps while stirring.
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17. Crack 2 eggs for the omelet and whisk thoroughly, breaking up the egg white.
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18. Add a pinch of salt and whisk gently with a fork.
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19. Heat the frying pan and melt 5~10g of butter.
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20. Once the butter is lightly foamy, pour in the whisked eggs all at once.
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21. Quickly stir with chopsticks to create a soft, scrambled egg consistency.
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22. When the eggs reach a soft scramble, turn off the heat and use a spatula to push the omelet towards the back of the pan.
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23. Fold in the sides slightly, then fold the back edge towards you, using the back as a base.
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24. Cover the pan and place it on a damp cloth to steam until the inside is still slightly runny. Steaming at a lower temperature ensures a perfect, creamy texture.
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25. Fold the front edge slightly towards the back, then decisively flip the omelet over.
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26. Briefly return to low heat to seal the omelet.
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27. Invert the omelet onto a plate to complete your smooth and perfectly cooked omelet.
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