The layers are not as clean as I’d like and the egg is brown on the outside too.
Was my pan too hot? Also, roughly how many layers do y’all make for one tamagoyaki? I think I had about 4-5 layers for mine.
Thanks in advance
by can-i-have-a-corgi
9 Comments
Hot_Painting_3685
I make tamagoyaki in a regular basis for the restaurant I work , yours looks decent to me ..
GottaKatsuEmAll
Turn your pan down a bit, or be quicker with your rolling. Make sure you strain your eggs after whisking, this will get all the weird bits out. Are you compressing or rolling it tightly afterwards?
o0-o0-
Just want to say most Japanese households that make tamagoyaki at home look just like yours – that’s a compliment BTW.
Tokyo_Elena_
Honestly, this looks very much like homemade tamagoyaki in Japan 😊 In most Japanese households, the layers aren’t perfectly clean like restaurant ones, and that’s totally normal.
Many people use around 4–6 layers, so what you did sounds just right. A little browning on the outside happens easily at home, especially if the pan gets hot.
I think you’re doing great — it looks comforting and very “real” to me.
Kamimitsu
Looks pretty good to me, and I’ve had plenty of it in my life. A little browning is pretty normal for homemade, likewise with your layers. Sure, in a restaurant the layers will be somewhat thinner, slightly wetter, and more uniform (no white clumps) and the outside will be paler, but those guys have made 10,000s of them in a very controlled system.
That said, as u/GottaKatsuEmAll mentioned, a bit lower heat on the pan, a bit more whisking/homogenizing of your eggs (I hadn’t considered straining before, but it sounds good!), and quicker rolling (much of the tamagoyaki I’ve watched being cooked in restaurants is quite liquid inside during rolling and it firms up from the residual heat in the roll as the next layer is cooked).
Final, perhaps stupid question, are you using a rectangular tamagoyaki pan? I’m guessing you’ve watched videos of how the pros do it and how they move and compact down the roll as they go.
can-i-have-a-corgi
Will definitely try straining the next time!
Is there any sort of whisking technique should I be using? I used chopsticks to whisk my egg mixture. Similar to when I’m making regular scrambled eggs.
And yup I’m using a rectangular pan. I did watch a video once on rolling techniques. And then got so confused as to how the chef got his so blocky
Cazaya
Hey there beginner here too, did my last one yesterday and had good results. Use an electric stirrer, with that I don’t have to strain it. Next is yes your pan seems too hot. The egg needs to be a bit runny when you start rolling. Feels like better early then late. I hope that helps a bit.
crella-ann
One technique I learned in cooking classes was that as the egg cooks, draw the egg towards the center with chopsticks or the edge of a flipper, in an X pattern, repeatedly It builds volume and makes the egg fluffy. Then roll. Put in the next portion of egg, repeat. Hard to describe! I hope it’s understandable. If not ask away!
Edit: I don’t think your pan is too hot…don’t cook each layer too long,perhaps? When the previous layer is still a bit wet-looking go on to the next.
sean_incali
pan too hot, and you’re folding when the eggs are too done, which is why you’re getting the gaps between the folds.
9 Comments
I make tamagoyaki in a regular basis for the restaurant I work , yours looks decent to me ..
Turn your pan down a bit, or be quicker with your rolling. Make sure you strain your eggs after whisking, this will get all the weird bits out. Are you compressing or rolling it tightly afterwards?
Just want to say most Japanese households that make tamagoyaki at home look just like yours – that’s a compliment BTW.
Honestly, this looks very much like homemade tamagoyaki in Japan 😊
In most Japanese households, the layers aren’t perfectly clean like restaurant ones, and that’s totally normal.
Many people use around 4–6 layers, so what you did sounds just right.
A little browning on the outside happens easily at home, especially if the pan gets hot.
I think you’re doing great — it looks comforting and very “real” to me.
Looks pretty good to me, and I’ve had plenty of it in my life. A little browning is pretty normal for homemade, likewise with your layers. Sure, in a restaurant the layers will be somewhat thinner, slightly wetter, and more uniform (no white clumps) and the outside will be paler, but those guys have made 10,000s of them in a very controlled system.
That said, as u/GottaKatsuEmAll mentioned, a bit lower heat on the pan, a bit more whisking/homogenizing of your eggs (I hadn’t considered straining before, but it sounds good!), and quicker rolling (much of the tamagoyaki I’ve watched being cooked in restaurants is quite liquid inside during rolling and it firms up from the residual heat in the roll as the next layer is cooked).
Final, perhaps stupid question, are you using a rectangular tamagoyaki pan? I’m guessing you’ve watched videos of how the pros do it and how they move and compact down the roll as they go.
Will definitely try straining the next time!
Is there any sort of whisking technique should I be using? I used chopsticks to whisk my egg mixture. Similar to when I’m making regular scrambled eggs.
And yup I’m using a rectangular pan. I did watch a video once on rolling techniques. And then got so confused as to how the chef got his so blocky
Hey there beginner here too, did my last one yesterday and had good results. Use an electric stirrer, with that I don’t have to strain it. Next is yes your pan seems too hot. The egg needs to be a bit runny when you start rolling. Feels like better early then late. I hope that helps a bit.
One technique I learned in cooking classes was that as the egg cooks, draw the egg towards the center with chopsticks or the edge of a flipper, in an X pattern, repeatedly It builds volume and makes the egg fluffy. Then roll. Put in the next portion of egg, repeat. Hard to describe! I hope it’s understandable. If not ask away!
Edit: I don’t think your pan is too hot…don’t cook each layer too long,perhaps? When the previous layer is still a bit wet-looking go on to the next.
pan too hot, and you’re folding when the eggs are too done, which is why you’re getting the gaps between the folds.