I posted recently seeking advice on how to make a better tamagoyaki and received a lot of good advice here.
I reduced the heat in the pan and also tried to “flip/fold” the egg layers faster. There’re some air pockets still but the colour is looking much better than my previous attempt.
Another tip someone gave was to sieve the eggs. Picture 1 is with sieved eggs while Picture 2 is with unsieved eggs, there is a clear difference between them. Will definitely be sieving my eggs in the future!
Thanks all for your help and advice 🙂
by can-i-have-a-corgi
4 Comments
Yum, you’re doing great!
That looks so much smoother already! Sieving really makes a difference. The layers look way more even this time — great progress 👏
wrap it with a bamboo mat if you want it to be more rectangular
Perfect!