Hoping to learn how to make good tamago sometime in this lifetime😅

17 comments

1. It’s tough. I have been making tamagoyaki for a few years and it’s still voodoo to me. Sometimes it just turns to shit. My only suggestion is watch every video on YouTube about it.

2. Making good tamago takes practice. It’s a skill I have yet to master as well.

3. The [Serious Eats article](https://www.seriouseats.com/home-style-tamagoyaki-japanese-rolled-omelette) about it starts off with this quote:

   > It’s a humbling experience to spend weeks developing a recipe only to conclude you’re not equipped to do it.

   And that’s a similar sentiment to what I’ve heard from others who’ve tried making it — it’s deceptively hard to do well. Your progress looks good!

4. Heat is too high

5. Btw which oil do you guys use?

6. Wait is tamago just eggs? I never realized. Huh.

7. Your pan is too hot

8. When I learned Tamago i was made to practice “The Flip” with a wet towel and chop sticks. I definitely recommend chopsticks to do the flip. It may not always flip evenly and the sticks help you guide the parts into the shape you want. Also I used a Japanese wooden plate: geta to push it together cuz we like rectangular Tamago at my sushi place. Still took me 16 tries til one was usable. Persistence is what Oyakata said. がんばって👍！

9. Weird take possibly but learning how to make a French omelette may take you a step in the right direction heat-wise

10. Pans too hot

11. Lower the heat, and gently roll from the top to bottom.

12. The key is half way through each layer you slide it off of the hot burner and let the residual heat from the pan finish the layer before you roll it.

13. I’d hit it!

14. Find the right heat level and don’t change it, you can always take it take it off and on as you need to.

15. It took me 2 weeks straight of eating failed tamagoyaki to get it right

    You add too much at a time and thats definitely too hot

    Have you tried adding 1-2 tablespoon of sugar per 2 medium/large eggs?

16. Lower heat, thinner layers, press it as it cools in a pan with 90 degree angle sides.

17. Honestly looks pretty good in the end. Thinner layers a goal to aim for, but, thankfully it’s just eggs. Keep practicing.

    My only secret is use more oil than you think. Even with a nonstick getting that thin oily film to really help fry the thin layers seems to be what helps me out. That and don’t be afraid to keep it a little on the wet side. The carryover heat in the rolled egg will set whatever is left and help gel it up.

    Good luck!