Omelet
Description
A tasty appetizer for any gathering. It’s worth noting that the Japanese cook this omelet on a square skillet. But for us, that shape isn’t very common, so we’ll make it on a round one. Be sure to use a reliable skillet that nothing sticks to, because the omelet layers turn out very delicate. In detail, Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Whisk the eggs with a whisk. It's better not to beat them with a mixer, so you don't get a foamy mixture.
- 3
Step 3
Now, a very important step. Strain the beaten eggs through a sieve.
- 4
Step 4
Add all the remaining ingredients to the resulting mixture and mix until homogeneous.
- 5
Step 5
I cooked "Tamago" on a crepe pan, 20–22 cm in diameter. Using a ladle, pour the egg mixture onto the pan greased with vegetable oil and cook over medium heat until the crepe is done on one side only. When the crepe is ready, carefully roll it into a roll with a spatula. At this point, I removed the pan from the heat so I wouldn’t rush, wouldn’t burn myself, and could do everything neatly.
- 6
Step 6
Leave the finished pancake on the edge of the pan.
- 7
Step 7
Grease the pan again with vegetable oil and, using a ladle, pour a new pancake so that a little batter goes underneath the one already made. When the pancake is ready, roll it into a roll together with the previous one—that is, layer it on top of the first pancake, and so on. You should end up with 6–8 pancakes.
- 8
Step 8
Our multi-layer Tamago omelet is ready! Cut it into portions and serve at the table!
- 9
Step 9
The appetizer is ready. Serve at the table.