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

  1. 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.
  2. 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.
  3. *Note: Do not heat the pan too hot as the too hot pan brown the omelette.
  4. 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.
  5. *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.
  6. 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.
  7. Transfer to a plate and allow to cool completely.
  8. 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.