Sunday 27 April 2014

Perfect Egg Rolls Recipe - Tamagoyaki Japanese Omelette

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4 comments:

  1. Anonymous27 April 2014 at 17:48

    But will they be that easy to make? They look very nice.

    Anne

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  2. Galina L.28 April 2014 at 03:35

    I made similar thing when I was making sushi,but without adding veggies. I didn't use a strainer It is not difficult to make using either a non-stick pan or a well seasoned cast iron skillet. I prefer a cast iron.
    If intimidated with a way to roll such omelet on a skillet, make several thin ones cooked from only one side, add some grated cheese and quickly roll it.

    ReplyDelete
  3. Lowcarb team member28 April 2014 at 21:44

    Thanks for your tip Galina - my omelettes do not always turn out looking pristine, although they are always tasty.

    All the best Jan

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  4. Galina L.28 April 2014 at 23:27

    You are welcome, Jan. I did that rolled omelet as a part of a sushi preparation. I found that omelets are very forgiving - there is almost always a room for a re-shaping, and there is always cheese to cover more prominent imperfections.

    ReplyDelete

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