Japanese-style thin egg omelet is not used for a healthy skinny omelet,
it’s commonly used as a decoration adding yellow color as a garnish for Chirashi-Sushi, Hiyashi-Chuka, Harusame salad…, and also is used for warp food such as sushi, onigiri.
To make a Japanese-style thin egg omelet called Usuyaki Tamago require a little more technique and practice to make the perfect one.
(Even I am not good for making it…between you and me, though.)
So, add starch into an egg mixture and cook it on medium-low/ low heat to reduce the risk to make burnt messy Usuyaki Tamago.
What’s The Difference Between Usuyaki Tamago And Kinshi Tamago
Kinshi Tamago is egg threads made of a paper-thin-egg omelet called Usuyaki Tamago.
There may be confusion between Usuyaki Tamago and Kinshi Tamago, but, simply, Kinshi Tamago is thinly sliced Usuyaki Tamago.
When slicing Usuyaki Tamago to make Kinshi Tamago, let Usuyaki Tamago cools down.
How To Make Japanese Paper-Thin Egg Omelet
Use an 8-10 inch NON-STICk frying pan to make a Japanese Usuyaki Tamago omelet.
Besides, it may be better to try an 8-inch frying pan for the first try.
I recommend using *1/3 cup to pour the egg mixture, so you can make the same thickness each time.
(*1/3 cup for a 10-inch pan, 1/4 cup for an 8-inch pan.)
When pouring the egg mixture with a 1/3 cup, into an 8-10 inch frying pan, it should be all right without cooking both sides.
Moreover, turn off the heat when pouring the egg mixture after preheating the pan.
So, you can be relaxed to spreading the egg mixture without rushing.
You can make 3 sheets of Usuyaki Tamago from this recipe, however, it varies depending on the size of the pan, and the thickness of the sheet.
Japanese Tamago Recipe: Paper-Thin Egg Omelet, ‘Usuyaki Tamago”
- 1 10-inch non-stick frying pan *A 8 inch non-stick frying pan
- 1 frying pan lid
- ⅓ Cup *¼ cup for the 8 inch non-stick frying pan
- 3 Eggs
- 1 tsp Corn / Potato starch
- 1 tbsp Water
- 1 tsp Sugar
- a pinch of salt *optional
- Cooking oil
- Combine starch and water in a small bowl.
- Crack the eggs into a bowl.*Remove chalaza if needed.
- Stir up with a fork. Try to not whisk the eggs, use the fork or a pair of chopsticks and stir the eggs with a side-to-side motion. Add the starch solution, sugar, and optionally pinch of salt. Repeat mixing well.*If there are too many bubbles, better strain the egg mixture with a steel strainer to make neat yellow Usuyaki Tamago. (it's not necessary)
- Preheat the frying pan for about 30 seconds, and oil the frying pan.
- Use a sheet of kitchen paper, Spread the oil evenly across your pan.*You can spray oil.
- Over medium/ medium-low heat. Use 1/3 cup to pour the egg mix. (In case, you're using 8-10 inch frying pan.)
- Optionally, you can turn off the heat to pour the egg mixture into the frying pan.
- Immediately, spread the egg mixture towards the outside of the pan by lifting the handle and tilting it in different directions.
- Cook the egg for a minute over medium/ medium-low.
- Turn off the heat, and cover the frying pan for 1-2 minutes on the stove.
- Remove the lid. When the arc of the egg omelet gets removed from the pan or easily can be removed by using hands, it's done.
- If you see still runny egg mixture or it doesn't look cooked, turn the heat on and cook it for about 1 minute.
- When using 1/3 cup to pour the egg mixture into an 8-10 inch pan, it shouldn't be needed to cook both sides.
- Cool the egg sheet on a plate.
Make Kinshi Tamago
- Roll up the thin egg omelet after cooling and slice it into a thin thread.*You can layer a few sheets if desired.
- It depends on the size of your frying pan, you can make 3 sheet(s) of Usuyaki tamago in this recipe.
- Edited in April 2022.
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