Had this incredible Omurice in Nerima city last week. I have seen multiple vids on how to make fluffy eggs, and all of them show more like yellow-runny eggs inside.
However, as you can see in the 2nd pic, this one is a bit drier than that, but fluffy. And airy. It did not feel heavy for my stomach, and was straight out delicious. I can see white-ish fluffy pieces inside.
Could anyone here please guide me on how to make eggs like this please? Would really appreciate any help. Thank you!
4 comments
Super high heat, lots of oil, drop in the scrambled eggs.
From the picture, It’s just the ‘runny eggs’ video you’ve seen a bunch, that have had a couple seconds extra heat or carryover cooking.
https://www.youtube.com/watch?v=MEDlqEVpPn8
Looks yummy
I could be wrong but the yellow little “clouds” of egg white visible in the second picture and your description of it being very airy leads me to suspect they may separate the egg whites and yolks and then whip the egg whites to a very loose meringue and folding the yolks back in before its made into an omelett. This will make it more fluffy and less creamy and is a technique used in some restaurants in Japan.
Although without better pictures I can’t be sure.