These noodle-like thin omelette strips are called ‘Kinshi Tamago’ (錦糸卵) in Japan. It is a decorative way to add Eggs to a dish. We use it for many dishes. I usually don’t season it but sometimes add a small pinch Salt. If you like Japanese cuisine, you may wish to know how to cook it.
2 Eggs *Use good quality Eggs with darker yolk
1 small pinch Salt *optional
Oil for cooking
- Whisk Eggs very well cutting through Egg White, but try not to create bubbles. You can add 1 small pinch Salt, but I usually don’t add seasoning.
- Heat a frying pan, square pan is ideal but I use a round pan, over medium heat, and apply a small amount of Oil very thinly. Remove excess Oil using paper towel.
- *Note: Do not heat the pan too hot as the too hot pan brown the omelette.
- Pour the whisked Egg onto the frying pan, tip and rotate the pan to spread Egg evenly to form a thin omelette. Remove from the heat, so that it won’t get browned.
- *Note: Cook a right amount of Egg depending on the size of the frying pan. You need to cook a very thin omelette like a crêpe.
- As it is being cooked, the edges will come off the pan. Carefully hold the edges and turn it over. You may wish to use a large spatula.
- Transfer to a plate and allow to cool completely.
- Cut the cooled thin omelette(s) in half or quarters, and place them together. Using a sharp knife, cut into thin strips. *Note: If strips don’t need to be straight, fold the omelette(s) in half or roll up, then cut into thin strips.