Omelette (fresh cream omelette) | Recipe transcription by Principal Kousei of the Restaurant Independent School
飲食店独立学校 /こうせい校長 Time required : 15minutes
Tamagoyaki | Kagomma Ogojo-san's Recipe Transcription
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Ingredients
- egg : Three
- (A)塩 : 小さじ1/4
- (A)砂糖 : 小さじ1
- (A)薄口醤油 : 少々
- 油 : 適量
Time required
10minutes
Procedure
-
1)
Make egg juice
00:01
Break the egg into a bowl and add (A).
Cut the egg whites and mix well with chopsticks. -
2)
Bake omelet
00:39
Heat a frying pan and let the oil blend in with kitchen paper.
Pour 1/4 of the egg liquid into a frying pan.
Roll it toward you, and when you finish rolling, move it to the back of the frying pan. -
3)
Repeat step 2
01:03
Pour half of the rest of 1 into the empty part of the frying pan.
Lift 2 with chopsticks, pour the egg liquid underneath, and roll it toward you.
Add the remaining egg juice and repeat the same process. -
4)
形を整える
02:28
巻きすの上に3を置き、形を整える。
食べやすい大きさに切り分け、完成。
Point
・ It is easy to make 3 eggs.
・ When mixing eggs, be careful not to whisk.
・ In the video, a frying pan for fried eggs is used, but an ordinary frying pan can be used instead.
・ When baking eggs, it is better to use chopsticks rather than a spatula.
・ While the omelet is hot, roll it with a roll.
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