[{"data":1,"prerenderedAt":186},["ShallowReactive",2],{"guide-tamagoyaki":3},{"id":4,"title":5,"aliases":6,"art":10,"body":11,"cook":137,"description":138,"difficulty":139,"equipment":140,"extension":152,"family":153,"meta":154,"navigation":158,"nonstick":159,"path":160,"photo":129,"prep":161,"region":162,"related":163,"seo":167,"servings":60,"slug":168,"sources":169,"status":176,"stem":177,"texture":178,"tools":181,"wait":129,"__hash__":185},"guides\u002Fguides\u002Ftamagoyaki.md","Tamagoyaki",[7,8,9],"Japanese rolled omelette","卵焼き","tamago","roll",{"type":12,"value":13,"toc":128},"minimark",[14,19,41,45,56,65,73,81,90,107,116],[15,16,18],"h2",{"id":17},"ingredients","Ingredients",[20,21,22,26,29,32,35,38],"ul",{},[23,24,25],"li",{},"3 large eggs",[23,27,28],{},"1½ tsp sugar",[23,30,31],{},"1 tsp soy sauce",[23,33,34],{},"1 tbsp water",[23,36,37],{},"A pinch of salt",[23,39,40],{},"1 tbsp neutral oil, for the pan",[15,42,44],{"id":43},"method","Method",[46,47,52],"cook-step",{"cue":48,"diagram":49,"number":50,"title":51},"A uniform mixture with little foam.","whisk","1","Mix without frothing",[53,54,55],"p",{},"Beat the eggs with sugar, soy, water and salt. Keep air bubbles to a minimum.",[46,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"The bottom sets while the top retains a slight sheen.","pour","2","Cook one thin layer",[53,63,64],{},"Oil the pan and warm over moderate heat. Add enough egg to coat the base in a thin sheet.",[46,66,70],{"cue":67,"diagram":10,"number":68,"title":69},"The new layer connects to the existing roll.","3","Roll and oil again",[53,71,72],{},"Roll the sheet towards one end. Oil the empty pan, pour another thin layer, and lift the roll so fresh egg flows underneath.",[46,74,78],{"cue":75,"diagram":10,"number":76,"title":77},"A compact loaf with no liquid leaking from the seams.","4","Build the layers",[53,79,80],{},"Roll back across the pan. Repeat until the mixture is used, lowering heat if the layers brown before you can roll them.",[46,82,87],{"cue":83,"diagram":84,"number":85,"title":86},"The cross-section shows joined layers.","cut","5","Rest and slice",[53,88,89],{},"Cook on low heat briefly to set the centre, then rest for 2 minutes. Cut into thick slices.",[91,92,94,97,100],"guide-notes",{"title":93},"Equipment & heat",[15,95,93],{"id":96},"equipment-heat",[53,98,99],{},"On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking. A rectangular pan is convenient, not essential. Choose one with an induction-compatible base when needed.",[53,101,102,106],{},[103,104,105],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[91,108,110,113],{"title":109},"Troubleshooting",[15,111,109],{"id":112},"troubleshooting",[53,114,115],{},"Tears often come from thick layers or too much dashi-like liquid. Pour less mixture each time. Roll while the surface is still tacky so the layers bond.",[91,117,119,122,125],{"title":118},"About this version",[15,120,118],{"id":121},"about-this-version",[53,123,124],{},"A simple version with a little water and no dashi. Sweetness varies; dashimaki is a more delicate, dashi-rich preparation.",[53,126,127],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":129,"searchDepth":130,"depth":130,"links":131},"",2,[132,133,134,135,136],{"id":17,"depth":130,"text":18},{"id":43,"depth":130,"text":44},{"id":96,"depth":130,"text":93},{"id":112,"depth":130,"text":109},{"id":121,"depth":130,"text":118},10,"Thin layers of seasoned egg, rolled into a neat little loaf.","A little practice",[141,144,146,148,149,151],[142,143],"induction","nonstick",[142,145],"steel",[147,143],"gas",[147,145],[150,143],"electric",[150,145],"md","Omelettes",{"plain":155},{"ingredients":156,"note":157},[25,34,37,40],"Leave out the sugar and soy. Without sugar the layers brown more slowly.",true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Ftamagoyaki",5,"Japan",[164,165,166],"dashimaki-tamago","gyeran-mari","french-omelette",{"title":5,"description":138},"tamagoyaki",[170,173],{"title":171,"url":172},"Namiko Hirasawa Chen — classic tamagoyaki","https:\u002F\u002Fwww.justonecookbook.com\u002Ftamagoyaki\u002F",{"title":174,"url":175},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Ftamagoyaki",[179,180],"Firm","Tender",[182,183,184],"Small nonstick pan; rectangular or round","Silicone spatula or chopsticks","Small brush or folded paper held with tongs","7V84ZzVK7sMN41Szxf75-RiXbXRs4AZw86BCl8e1jzQ",1791339489295]