Ham and cheese tamagoyaki -
Ingredients?
- 5 eggs
- 1 to 2 slices ham squares
- 1 to 2 slices cheese squares
- Some olive oil
- Some salt
- Some black pepper
- Some cilantro (optional, for garnish)
How?
So I use smaller single serving tamagoyaki pan here, that means I have to make the tamagoyaki in two batches for 5 eggs. If using regular size tamagoyaki pan, cook it once should be just about right.
Measure the tamagoyaki pan and trim the ham and cheese squares according, so these ingredients have the same width. Beat the eggs, also add in tiny pinch of salt and black pepper.
Drizzle some oil to the tamagoyaki pan and wipe evenly with a kitchen towel, so the whole surface is coated with oil.
Using medium heat, pour some beaten egg and let it spread out evenly. Cook till semi-set then place the ham on the top edge.
Wait till egg on the bottom of the pan turn slightly set then fold the whole thing in, like rolling towards yourself. Then push the whole thing outward again.
Wipe the surface with oil again. Pour in more egg wash. Gently lift up the very end of the earlier cooked egg. Tilt the pan a little to let the uncooked egg get to the bottom of it. That way, once cooked, the first and the second egg layer can stick together nicely.
Put the cheese slice on the bottom half.
Again, when the bottom of the egg turns slightly set, fold the whole thing by rolling it towards yourself again. Then push outward.
Wipe the surface with oil once more. Lastly, pour in final beaten egg. Do the lift and tilt thing again. Roll up the egg and make sure the shape has set before transferring to serving plate.
Cook longer for a firmer texture. Or lower the heat a little if the egg gets cooked-through too fast. Trust me, it takes some practice.
Garnish with cilantro if desired.
Practice, practice, I definitely need more practice. Now, it's time to find volunteers to help finishing off not too successful results, that shouldn't be hard right?
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