Tamagoyaki

With more time on my hands on a cheery Sunday morning, I decided to make myself some Japanese egg roll for breakfast. Or you can call it a pre-lunch appetiser given that it was already almost noon...

My recipe calls for simple ingredients in my kitchen: chopped carrots, celery and onions, a tablespoon of milk, dash of salt, pepper and basil. No fancy equipment either: no rectangular omelette pan, no bamboo mat... But no compromise in taste! :)

To get the silky smooth egg texture, use a sieve to sieve out the chalaza. Everything can then be mixed together as you would in a normal omelette, and you can start frying and rolling!

The omelette roll should be left to cool for a while before slicing it with a sharp knife to obtain a nice clean cut. I should sharpen mine...

This would look pretty cute in a lunch box.

Itadakimasu!

What?

• 3 eggs
• Onions, carrots, celery chopped (about a tbsp each)
• 1 tbsp milk
• 1/4 tsp salt (to taste)
• 1/2 tsp pepper (to taste)
• 1/2 tsp basil (optional)
• Oil to brush pan with

How?

• Beat eggs and sieve it through a sieve to remove the chalaza.
• Mix in milk, salt, pepper, basil and vegetables.
• Heat a pan at low to medium heat and brush with oil.
• Pour a layer of egg mixture into the pan and tilt it to cover the bottom of the pan.
• When the egg has cooked for about 30 seconds, roll the egg from the corner and stop at the middle. At this point, the egg has not fully set; it will still be runny on top but firm enough to roll.
• Move the egg to one corner of the pan and pour more egg mixture at the unrolled end of the egg. Tilt the pan again to spread the egg mixture evenly.
• Repeat step 5-6 until all the egg has been used up.
• Fully roll the egg and cool it for a while before removing from the pan; the egg roll is more fragile when hot.
• When cool enough, slice the egg roll with a sharp knife into pieces of about 1/2 inch thick.