Yesterday, when we eating at the Tsukiji market stalls in Tokyo, three strapping boys in Tokyo said the tamagoyaki (egg rolls) they ate was the most delicious thing they’d ever eaten, and I realized then it’s true that there’s no more important skill in the kitchen than skill with a skillet and eggs! To see how a perfect tamagoyaki, actually the dashitamagoyaki recipe is done, watch this video… The demonstration is done by a master sushi chef in Hokkaido
Click here http://youtu.be/NTIcJ_tdEJMv
Recipe Ingredients for making perfect tamagoyaki.
Salt 3 g
mirin 1 tsp
Sake 1 tsp
Bonito dashi soup stock
While still on the topic of perfect egg meals, I thought I’d also include the following notes on how to make a good omelet…
BY AMELIA HAMILTON (hope she doesn’t mind)
You can’t make an omelet without breaking a few eggs, but that’s just the beginning! Here’s what you need to know to make the perfect omelet.
Beat the Eggs
The first step is to beat your eggs. For a little oomph, add a splash of cream or milk and some salt and pepper. Beware of overbeating the eggs! This is a common mistake, and causes the egg whites to toughen. Nobody wants a tough omelet!
Choosing the Right Omelet
Pre-heat the omelet pan, spray with non-stick cooking spray if needed, and melt butter. Pour the egg mixture into the pan. Don’t you love that sizzle?
This article outlines the things to look for when choosing an omelet pan.
Although it’s not the original French Chef version, this Nordic Ware Pro Cast Aluminum 8 Inch Omelet Pan (sponsored link) will do the trick.
After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skillet toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.
Fill the Omelet
When the eggs are almost set, but still moist and creamy on top, sprinkle fillings over half of the omelet. Here are 50 great ideas for fillings.
How to Fold Omelets
Using your spatula, fold the unfilled half of our omelet over the filling. This short video will show you ow to do it without tearing your omelet. Don’t worry if you don’t do it perfectly- the omelet will still be delicious, it just won’t be as pretty
Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above plate, tip skillet so omelet slides onto plate. Use a warmed plate for even better results. This article contains several tips for pre-warming your plates.
Caprese salad and omelets are two of my favorite foods. Why did it take me so long to put them together? Eggs, tomato, fresh mozzarella, and basil. What’s not to like?