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Tamagoyaki Egg Roll

Try out this delectable tamagoyaki egg roll recipe! With just a few ingredients and easy-to-follow steps, you'll have fluffy, flavorful rolls ready in no time.


What is Tamagoyaki egg roll?

A tamagoyaki egg roll is a classic Japanese dish that consists of eggs cooked in a thin omelette. This delicious meal is filled with flavour, protein and healthy fats, making it the perfect choice for busy mornings. Tamagoyaki can be served with steamed white rice or as a side dish for other dishes. Preparing tamagoyaki involves whisking together all the ingredients, lightly coating a non-stick skillet with non-stick cooking spray before adding the egg mixture, and then tilting to spread out evenly over the surface before folding into an omelette shape. Once cooked, the omelette can be cut into thin slices and served warm.


How to whisk together the ingredients?

To whisk together the ingredients for a tamagoyaki egg roll, first crack 2 large eggs into a small bowl. Then add 1 tablespoon of soy sauce, 1 tablespoon of cooking sake, 2 teaspoons of sugar and 1 teaspoon of sesame oil. Finally, use a fork or whisk to mix all the ingredients together until fully combined.



What type of skillet should I use to make egg rolls?

The best skillet to use when making tamagoyaki egg rolls is a non-stick tamagoyaki pan. This type of pan will help you achieve an even, golden-brown omelette with minimal sticking or burning. It's also easy to transfer the cooked omelette onto a plate and slice it into thin slices. This pan is great for mini uttapam, pancakes , one portion veggie stir fry or pasta etc. 


How to make tamagoyaki egg rolls?

  1. Crack all the eggs in a bowl, add a pinch of salt to them and whisk them up. Whisk till they form a cohesive liquid. Heat a tamagoyaki egg pan on medium heat.
  2. Add some oil to the pan. Add the whisked egg in small batches so that it makes a thin layer of egg on the pan. Once the egg in the pan cooks through, start rolling it from one end to the other. 
  3. Push the omelette on one side of the pan and add some egg on the other side to coat the pan. Let the egg cook and roll the cooked omelette onto the sheet and push them to one side. 
  4. Repeat this process with the rest of the eggs, until there is a giant roll. Transfer it onto a plate and rub the top with some butter while the omelette is hot. The butter provides a nice sheen to the omelette. 
  5. Sprinkle some dried oregano onto the egg. You can either serve it as it is or slice it into bite sized portions. 

More  Related Egg Recipe:

1. Potato Scotch Eggs

2. No Bread Egg Sandwich

3. South Indian Egg Stew


Expert Tips

  1. Do not heat the pan too much or the eggs will turn rubbery really fast.
  2. Add a little oil only as the nonstick pan doesn't need much.
  3. Season the eggs lightly with just salt or the eggs will go grey.


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