I heard of Japanese omelette (which is simply called tamago most of the time, even though tamago only means egg in Japanese) a long time ago. They said that we could make it by folding the egg into thirds in a frying pan. But luckily I didn't try it out at that time, because recently I saw a couple of videos showing us how to make them, and that was not really true...
In the first video they do it like a pro. The egg looks lovely and golden all the time! But I'm glad I saw the second video too, because the chef actually tore the egg a bit and browned it here and there as well. So when that happened while I was making my own, at least I didn't have to worry about it being ruined!
Basically the omelette is made by pouring the egg mixture (egg plus water and various seasoning) into the pan, then rolling it up as the bottom becomes firm. The top is still slightly liquid so the roll will stick together. From the videos I linked above, we actually have to make small folds in the beginning, because as you go, the roll becomes thicker. That's what I mean about not folding it into thirds. Because if I were to fold the first layer into thirds, the subsequent layers would not be able to wrap around the omelette any more because of its increasing thickness.
They used a rectangular pan to make the omelette in the videos, but since I don't have one, I used an egg frying pan (you know, the one for a single egg?) I thought of using a normal frying pan, but my smallest one is 24cm, so that would make the roll a bit too long. Hard to handle, and also, the edges would be a lot thinner than the middle. Whereas with a small pan at least the difference won't be that huge.
Anyway here's the end result, with three eggs and roughly 20ml of water per egg (the two recipes I saw used largely different amounts of water, so I settled for something in between).
On the left is the first attempt, which explains its raggedness. Then I got better at it (left the bottom to get firmer before trying to fold it), so the second and third ones look better! And finally the last one on the right, which is of course smaller since I had run out of egg.
Then here is a photo with a cross-section of the omelettes, since that is probably the most important part of a Japanese omelette - why go through the trouble of rolling it up if you don't want to see the layers?
All in all, the taste was quite okay, the texture was slightly soft, which I guess is the way it should be. I could probably do better with the seasoning. I was thinking, what if next time I chopped up tiny bits of ham or sausage and scattered it in between the layers of egg while making the omelette? Or cheese... But then, whether I will make this again is another question... because it is rather tedious! Maybe it's because it's my first time making it, though. Would the process be quicker once I master it properly?
In the first video they do it like a pro. The egg looks lovely and golden all the time! But I'm glad I saw the second video too, because the chef actually tore the egg a bit and browned it here and there as well. So when that happened while I was making my own, at least I didn't have to worry about it being ruined!
Basically the omelette is made by pouring the egg mixture (egg plus water and various seasoning) into the pan, then rolling it up as the bottom becomes firm. The top is still slightly liquid so the roll will stick together. From the videos I linked above, we actually have to make small folds in the beginning, because as you go, the roll becomes thicker. That's what I mean about not folding it into thirds. Because if I were to fold the first layer into thirds, the subsequent layers would not be able to wrap around the omelette any more because of its increasing thickness.
They used a rectangular pan to make the omelette in the videos, but since I don't have one, I used an egg frying pan (you know, the one for a single egg?) I thought of using a normal frying pan, but my smallest one is 24cm, so that would make the roll a bit too long. Hard to handle, and also, the edges would be a lot thinner than the middle. Whereas with a small pan at least the difference won't be that huge.
Anyway here's the end result, with three eggs and roughly 20ml of water per egg (the two recipes I saw used largely different amounts of water, so I settled for something in between).
On the left is the first attempt, which explains its raggedness. Then I got better at it (left the bottom to get firmer before trying to fold it), so the second and third ones look better! And finally the last one on the right, which is of course smaller since I had run out of egg.
Then here is a photo with a cross-section of the omelettes, since that is probably the most important part of a Japanese omelette - why go through the trouble of rolling it up if you don't want to see the layers?
All in all, the taste was quite okay, the texture was slightly soft, which I guess is the way it should be. I could probably do better with the seasoning. I was thinking, what if next time I chopped up tiny bits of ham or sausage and scattered it in between the layers of egg while making the omelette? Or cheese... But then, whether I will make this again is another question... because it is rather tedious! Maybe it's because it's my first time making it, though. Would the process be quicker once I master it properly?
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