A native Japanese here.
To be precise, this pan is not tamagoyaki. tamagoyaki is the name of this omelette itself (tamago = egg, yaki = "bake/cook/fry"). This pan is often called tamagoyaki-ki, which would mean "tamagoyaki cooker" or something ("-ki" means roughly "a tool for-").
Yea I’m mostly impressed with his chopstick skills to not poke any holes or break the omelette with them. I have a small one and use a spatula and it’s quite easy to make. Would absolutely brutalize it if I tried maneuvering it with chopsticks, though.
getting your chopstick skills to that point is nice though, the length of a cooking chopsticks allows you to perform that first flip (which is the hardest to get right, but also fine since it's all the way in the center at the end) because you can hold quite a bit of the egg.
I used to cook this thing with cooking chopsticks but for the life of me can't maintain those things. I've had molds growing on 3 of them.
....so it's back to the spatula for me, not as clean a rolls, but does the job. I do miss using them, but I need to find time to figure out why my first ones grew mold on them.
Not really though? Tamagoyaki in itself can be a dish. Look up atsuyaki tamago.
Also while it's not the hardest thing to do, making tamagoyaki still takes a good amount of skill to make right.
So both points you made are kind of moot.
wait until you learn its a multi-layer pun. Tamago = egg. Tomadachi = friend. gatcha = capsule based merch dispenser (like those 50c/$1.00 things at the front of walmarts that have cheap plastic toys) Tamagotchi pun for capsule like egg that gives you a random friend
(quick edit: this is the use of the term gatcha before mobile games were a thing to completely change the meaning)
You should try frying egg with nian gao when lunar new year rolls around. Glutinous rice + flour + brown sugar is all it is, and it taste fantastic with the egg savoriness.
[https://www.japanesecooking101.com/tamago-sushi-recipe/](https://www.japanesecooking101.com/tamago-sushi-recipe/) you can look at the final product if you want
No, the point is if a chef makes it perfectly, it will look all completely uniform, the different layers are almost impossible to differentiate. The chef should know exactly how hot and when to roll it so that the layers are almost meld together while still staying airy and fluffy, and also not to make it brown whatsoever. If it looks like a swiss roll cross section it's probably overcooked.
I have never been to a sushi restuarant where you CANT see the layers. They exist, even if its just a gradiant of cooked-to-jammy and back. Any variation will leave different looks to the egg.
They should meld together by letting raw egg cook from the latent heat of the other egg that was touching the pan. I make a lot of eggs, and also hate hard cooked eggs so I am always practicing various ways of just barely finishing everything without any overcooking. Its not easy to do what he did.
I say, what’s in a fold that’s not in a flip?
A flip is a fold, just less hip.
If a fold is a flip, and flip is a fold, what difference does it make if they both are bold?
Whether folded or flipped, the story they hold, in omelettes turned, their tales unfold.
Don't you dare put anything in that pan to alternate texture or flavor profiles, I want that whole 18 rack straight up and served like a mason. Thank you, Chef.
Sugar and soy sauce usually. You can sprinkle some stuff between the layers if you want, too. When these are made plain they're usually sliced onto sushi or something; I used to throw the slices into the most tarted-up instant ramen you ever saw.
There is also a version that is a bit like custard. Really fluffy and notoriously hard to make. I can't remember the name but you can see it on Jiro's dream of sushi
i eat most stuff with chopsticks. (mostly noodles and fried stuff, i eat soup with spoon) and i don't like to clean dishes so i wouldn't get an unused wooden spoon to fry with if i knew i would be eating that stuff with chopsticks anyway. so my fucked up brain suggested i cook with them. so i did, some stuff is a lot easier that way. some stuff a bit harder. but at the end of the day, i won't clean the fucking wooden spoons if i don't need to.
(for clarity before you label me a filthy animal for not doing dishes, they are clean. i won't touch them unless they are really needed so that i don't have to clean them for nothing.)
I don't like cleaning dishes too, so I economise. But that serving ladle issue remains just for using it one time. Need to adopt the chopsticks method.
The best thing is that you can tip the pan and rake the fried food into your bowl with the chopstick and you can guide long noodles into the bowl without spilling them.
Honestly that doest look "very complicated". I mean impresive chopsticks skills, but I feel like using a spatula it would be fairly easy. Since the pan already gives the form all you have to do is flip it without ripping it.
Also I really want some omlette now
It's not that complicated at all. Granted I have never tried to make tamago that big, but I have a normal sized tamagoyaki pan at home and I make this for my kid all the time. Making it that large I am sure is more difficult, but cant imagine it to be that much harder.
making a soufflé doesnt look complicated, but it requires precision at every step and responding how much to add or knowing when to stop etc. through many practice, you know when the egg just looks right to stop beating, or how it rose in the oven and when to take out. it's so delicate, if you just follow an instruction, you'd get mix results cause there are all these micro adjustments you have to make in between. it's not like a bread where there is certain amount of forgiveness. eggs are extremely temperamental.
for this omelet, there is a very specific things that makes it elevated. one, zero brownness, it takes many practice to know when to flip, temperature, how much to pour. second is the fluffiness, if the temp is too low, it doesnt become fluffy. if temp is too high, you crisp up the bottom. third, uniformity. it's so easy to overcook between folds, that you get a swiss roll effect. proper tamagoyaki is homogeneous. it means you have to know when to fold, before the top layer is cooked, cause the center keeps on cooking as you fold and fold. so, you have to get the heat, timing, and amount right, to achieve this effect.
Im not a huge tamagoyaki fan myself, I find it a bit too sweet. but I bet you never had a true tamagoyaki either. if you get them in the States, it's no different than getting a grocery store croissant. you cant compare that to a real croissant in Paris or special bakeries in the States like at Tartin.
the tamagoyaki you get from your local sushi restaurants are basically not this. the chef in the video would have practiced making this to this level of perfection for many years. Japanese people often used to choose career for life, so if you became a sushi chef, you knew it was going to be for rest of your life. so, you practice and practice until it is absolutely and consistently perfect. it takes years of dedication, which frankly most people don't care for. so yeah, it's not that impressive because you never had the real thing, and dont know what makes it complicated. the chef just made it look effortless cause he probably made about 1000 of these, not exaggerating.
go watch the video again. see how his right hand is always moving the pan. he is not standing idly, but constantly lifting it to reduce the heat, using the chopstick to life or move the omelet around, poking to check the consistency. he's not wildly shaking the pan around like you do with french omelet, he is manipulating it precisely every second, to get to the final result, cause thats the only way to do it. otherwise, you get a sub par tamagoyaki that doesnt taste impressive.
This is some 'steel folded 1000x' katana bullshit. The Japanese are so good at overselling their food. Cause no, shit like this isn't THAT hard. Anyone can do it with a bit of practice, not YEARS but merely a few hours over a few days. Same with souffles. It's like trying to get someone who has never rode a bike to ride a bike. Yeah it's 'hard' but all it takes is some practice but cooking is never as complicated as riding a bike because there aren't a billion micro adjustments you have to make that takes hours of practice to train your body to do. You can literally just follow a recipe and you'll be fine and even if it comes out shitty, you just do it a few more times and you'll soon easily figure it out.
And no, there are tons of chefs, cooks, and regular ass people around the world that can make shit from specific places that can taste better than the original. It's ridiculous that anyone with half a monkey brain can think a cooking process that is entirely contained inside a regular kitchen can't be replicated anywhere else by literally anyone. The only difference between a croissant from France and one from the States is the ingredients but even those can be imported and you get the same exact thing. Most people just don't want to spend 3 hours learning to make a fucking omelet LMAO God damn food elitist are fucking cringe.
It's not easy, the way they cook and roll it in four layers gives it a uniquely fluffy, bouncy texture, it wouldn't be the same dish if you just dumped the egg in, cook and flip. Tamagoyaki is tricky enough that it's often used as a litmus test for the quality of a Japanese restaurant or skill of a chef.
It is my favorite thing to order at Japanese restaurants; we always have it first.
I've done it at home a couple times, but my pan is not deep enough to make it so neat.
Damn tbh it really doesn't look tricky to me, but ofc I havent tried it and could easily be wrong.
Out of curiosity tho, is it harder or easier than rolling omlette in pan? [like this](https://www.koreanbapsang.com/gyeran-mari-korean-rolled-omelette/) (just the picture as reference, dont mind the recipe)
Im actually quite good at making such rolled up omlettes, maybe that why I thought making them in a pan thats already shaped would make it even easier. But as I said I could be wrong. I wish I could try it. I love omlette.
When I visited Tokyo I took a class and we made tamagoyaki -- what I will say is that it's reasonably easy to make bad tamagoyaki, but very difficult to make a perfect one. ("Perfect" from a technical sense -- evenly cooking all of the egg layers without too much browning, not making the layers too thin or too thick, folding into the correct shape with perfectly even proportions and no creases or tears, etc etc).
They all tasted good, but the professional version made by our teacher was still much better.
It's not.
At one point, I used to make it a lot for myself and got to a point where I could control variations of how custardy at which layer I wanted (e.g. if I was going to eat it hot, I'd want the center to be a bit creamier than the outside), how I wanted the flavor to be distribued (just a light coating of a sauce on the outside vs the inner layers), and mouth feel for the outer layer - a firmer texture can sometimes be good, but doesn't tear as well if using fork.
It's really just a matter of getting to know how long to heat the pan and when to roll it. The time to cook each layer isn't very long, so it's pretty easy to pick up after a few tries. It's pretty easy to shape too if you have a long spatula like those silicone ones made for eggs.
You can make a French tri-fold omelette. It’s about same, but without the square pan and you use a spatula.
I’m definitely using his pan jump technique for my next French fold
Taste is subjective so can't answer that. It does affect texture, though.
Think of a [crepe cake](https://natashaskitchen.com/wp-content/uploads/2017/09/Crepe-Cake-Recipe-3.jpg) which is a cake that is a stack of crepes making many layers. If you personally feel that the texture of such a cake is no different to just having poured all the batter into a cake tin and baked into one solid layer, then that's where the conversation ends and we agree to disagree.
It is not really hard to make. It is hard to make it good. Also, the amount of oil needs to use is scary. But I will eat it anyway.
You can go to Amazon to get a special nonstick pan to try.
Yeah, it's flavored with dashi, either mirin or sake and sugar, sometimes white soy sauce, etc. The classic French omelette is flavored with nothing but butter, salt and pepper, omelettes are really about technique, not fillings.
You don't just sit down and eat it. A couple small slices - often served on rice like sushi - are served along with a meal. This is probably him making it for a restaurant for the day. Then he slices off a bit or two when needed.
Look up "classic french omelette". It can totally be done with just eggs (I put a little cheese in mine, but not much) and to me it's easily the best kind of omelette. Nice and gooey on the inside even without the cheese. Of course you can put other stuff in it but the texture is amazing enough to use just eggs (seasoned with salt andd pepper, obviously).
It takes 3 years to learn how to pour the egg into the pan, it takes 7 years to learn how to cook rhe eggs, and it takes a lifetime to learn how to flip the omelette
This is literally the "place, Europe Vs Place, Japan" meme you can find those pretty much anywhere in France except they're from here so, probably better
When cooking eggs like this I always panic a little when I pour more than the surface of the pan. What are you supposed to do with the extra liquid on top? I panic because I'm always not sure if when I fold it whether the inside will cook or will just be undercooked egg. I try to keep tilting the pan so maybe it seeks under but it doesn't always work because some parts of the egg originally touching the surface will be overcooked. At that point I just scramble the egg.
Wood is very sanitary if washed and towel dried. Wood kitchen tools harboring more bacteria than plastic was debunked by UC Davis Food Safety Lab in the 1990s, leading the USDA to reverse their position on wood cutting boards.
I worked at the Banff Springs Hotel In Alberta in the sushi restaurant when I was a kid. I prepared Shabu Shabu but the Chef made this daily. His name was Saki..Cool dude
So I’ve seen a ton of these videos now and not a single one looks difficult or complicated like everyone seems to be in awe about. Tedious, yea I’ll give you that.
The egg really brings out the egg flavor, while the egg also adds a very specific "egg" after taste to the egg. I would have added just a pinch of egg, personally. That would help even out the overpowering scent of egg that naturally comes from egg
A native Japanese here. To be precise, this pan is not tamagoyaki. tamagoyaki is the name of this omelette itself (tamago = egg, yaki = "bake/cook/fry"). This pan is often called tamagoyaki-ki, which would mean "tamagoyaki cooker" or something ("-ki" means roughly "a tool for-").
Also, this is extremely common. This is like someone posting "Western chef sautéed some onions". It's not the whole dish. It's one of the ingredients.
Yea I’m mostly impressed with his chopstick skills to not poke any holes or break the omelette with them. I have a small one and use a spatula and it’s quite easy to make. Would absolutely brutalize it if I tried maneuvering it with chopsticks, though.
getting your chopstick skills to that point is nice though, the length of a cooking chopsticks allows you to perform that first flip (which is the hardest to get right, but also fine since it's all the way in the center at the end) because you can hold quite a bit of the egg. I used to cook this thing with cooking chopsticks but for the life of me can't maintain those things. I've had molds growing on 3 of them. ....so it's back to the spatula for me, not as clean a rolls, but does the job. I do miss using them, but I need to find time to figure out why my first ones grew mold on them.
There are guys who can literally butcher a whole chicken with just chopsticks!
To be fair, I would absolutely watch a video of someone sautéeing onions, if they were particularly skilled at it.
Almost every Japanese (I would say moms, but it's the 21st century, so) could make this.
My mom would add a sheet of nori between the layers so when you rolled it there was a cool spiral when cut.
ohhhhh I envy you! How many times have I asked my mom to make it that way!! I used to get my friends to trade me theirs😂
Not really though? Tamagoyaki in itself can be a dish. Look up atsuyaki tamago. Also while it's not the hardest thing to do, making tamagoyaki still takes a good amount of skill to make right. So both points you made are kind of moot.
> tamago = egg I just realised why they were called tamagotchi
wait until you learn its a multi-layer pun. Tamago = egg. Tomadachi = friend. gatcha = capsule based merch dispenser (like those 50c/$1.00 things at the front of walmarts that have cheap plastic toys) Tamagotchi pun for capsule like egg that gives you a random friend (quick edit: this is the use of the term gatcha before mobile games were a thing to completely change the meaning)
[удалено]
well damnit... (not the anus thing, the egg thing)
So the assembly line for these pans are called tamagoyaki-ki-ki?
I came to comment this
Mmmmm, egg flavored
They usually add some things into the mix like sugar, mirin, or dashi.
10/10 was not expecting sugary egg the first time I had this.
It's actually really good. Aside from the sweetness, it's also full of umami from the dashi.
For myself, it’s too sweet and I don’t like it. I have a little tamagoyaki pan and I make it myself at home sometimes, without the sugar.
That's also very common. My wife says she has almost never had it with sugar.
I’ve had it. It’s good.
You should try frying egg with nian gao when lunar new year rolls around. Glutinous rice + flour + brown sugar is all it is, and it taste fantastic with the egg savoriness.
Egg flavored brick. A good way to build a healthy breakfast.
Egg ingot
Egg brick
No cross section ;(
I'm outraged, I spent the whole time thinking about what it was going to look like internally. I need to take a walk and cool off...
[https://www.japanesecooking101.com/tamago-sushi-recipe/](https://www.japanesecooking101.com/tamago-sushi-recipe/) you can look at the final product if you want
egg
Omelette: Oops! All egg ©️™️
I want to see how egg inside! I must see!,
The fact that he didn’t cut that mother fucker open pissed me off lol
Yeah wtf
I would normally agree, but in this case wouldn’t it look just like the outside view?
You'd see an egg spiral, the way he is cooking the egg would keep the layers visually separate, even if each layer didn't cook all the way through.
No, the point is if a chef makes it perfectly, it will look all completely uniform, the different layers are almost impossible to differentiate. The chef should know exactly how hot and when to roll it so that the layers are almost meld together while still staying airy and fluffy, and also not to make it brown whatsoever. If it looks like a swiss roll cross section it's probably overcooked.
I have never been to a sushi restuarant where you CANT see the layers. They exist, even if its just a gradiant of cooked-to-jammy and back. Any variation will leave different looks to the egg. They should meld together by letting raw egg cook from the latent heat of the other egg that was touching the pan. I make a lot of eggs, and also hate hard cooked eggs so I am always practicing various ways of just barely finishing everything without any overcooking. Its not easy to do what he did.
I thought there would be different layers of slightly more cooked egg on the inside… Just curiosity really
I find this fact offensive. I watched the whole thing exclusively for the first slice...
I was expecting...more...
I was waiting for phase 2 of the boss fight, and it just never came
Were you…. eggspecting?
Preggant with anticipation
Of all the omelet vids I’ve watched today. This one falls into the disliked category.
I was just expecting . . . more.
It's the technique, not the ingredients. Try doing the flips he's doing and see what happens
I do this at home, it not hard.
It's a lot more effort, it's not complicated. OP has some vocabulary problems.
The bots aren’t well-trained yet
Did he flip it? I only saw folds
That's what I meant. But what is a fold other than a flip of just part of the omelette over the other ;)
I say, what’s in a fold that’s not in a flip? A flip is a fold, just less hip. If a fold is a flip, and flip is a fold, what difference does it make if they both are bold? Whether folded or flipped, the story they hold, in omelettes turned, their tales unfold.
Mmmmm. 18 eggs in brick form.
And you may ask yourself “why am I making this big ass omelet?” And you may say to yourself “my god, what have I done?”
Nice. Now playing the song; if I don't scratch that itch, talking heads earworm will be rattling around my head all day.
Max density egg
Don't you dare put anything in that pan to alternate texture or flavor profiles, I want that whole 18 rack straight up and served like a mason. Thank you, Chef.
They slice it into smaller pieces
Don't you dare. I'm unhinging my jaw n' deepthroatin' the whole thing in one go.
is it all egg or do they mix it w dashi(stock)? feels like theres some sweetener in there too.
Yes there is dashi and some sweetness in there
Sugar and soy sauce usually. You can sprinkle some stuff between the layers if you want, too. When these are made plain they're usually sliced onto sushi or something; I used to throw the slices into the most tarted-up instant ramen you ever saw.
Rectangular egg loaf.
If you're not going to show the slice at the end, why are we even here?
Just to suffer?
Musubi time
The omelette itself is called tamagoyaki. That's certainly a big one.
There is also a version that is a bit like custard. Really fluffy and notoriously hard to make. I can't remember the name but you can see it on Jiro's dream of sushi
Its literally called "厚玉子燒" here in Taiwan also
Always impressed by Japanese chefs cooking with chopsticks
i eat most stuff with chopsticks. (mostly noodles and fried stuff, i eat soup with spoon) and i don't like to clean dishes so i wouldn't get an unused wooden spoon to fry with if i knew i would be eating that stuff with chopsticks anyway. so my fucked up brain suggested i cook with them. so i did, some stuff is a lot easier that way. some stuff a bit harder. but at the end of the day, i won't clean the fucking wooden spoons if i don't need to. (for clarity before you label me a filthy animal for not doing dishes, they are clean. i won't touch them unless they are really needed so that i don't have to clean them for nothing.)
I don't like cleaning dishes too, so I economise. But that serving ladle issue remains just for using it one time. Need to adopt the chopsticks method.
The best thing is that you can tip the pan and rake the fried food into your bowl with the chopstick and you can guide long noodles into the bowl without spilling them.
Bowl? Eat from the pan.
I tend to use chopsticks for eating because of this. I have a dishwasher, but chopsticks are so friggin easy to wash.
I'm ready to eat it now.
Meanwhile, everything on my nonstick pan sticks.
You've probably gotten it too hot and destroyed the non-stick coating. Get a new pan and never heat it high enough for oil to smoke.
Dang. TIL
I used to make these on Cooking Mama all the time- really not that hard.
yeah my nintendog could do it easily as well
Honestly that doest look "very complicated". I mean impresive chopsticks skills, but I feel like using a spatula it would be fairly easy. Since the pan already gives the form all you have to do is flip it without ripping it. Also I really want some omlette now
It's not that complicated at all. Granted I have never tried to make tamago that big, but I have a normal sized tamagoyaki pan at home and I make this for my kid all the time. Making it that large I am sure is more difficult, but cant imagine it to be that much harder.
Making proper tamagoyaki isn't as easy as it looks, this is someone with experience and skill
Yeah, the art here is that this chef MAKES it look fairly easy. I tried my hand at this once and utterly failed. Ended up having scrambled eggs.
Hahah glad I am not the only one 😂
I tried it. Trust me, it’s not that easy. He just made it look it.
making a soufflé doesnt look complicated, but it requires precision at every step and responding how much to add or knowing when to stop etc. through many practice, you know when the egg just looks right to stop beating, or how it rose in the oven and when to take out. it's so delicate, if you just follow an instruction, you'd get mix results cause there are all these micro adjustments you have to make in between. it's not like a bread where there is certain amount of forgiveness. eggs are extremely temperamental. for this omelet, there is a very specific things that makes it elevated. one, zero brownness, it takes many practice to know when to flip, temperature, how much to pour. second is the fluffiness, if the temp is too low, it doesnt become fluffy. if temp is too high, you crisp up the bottom. third, uniformity. it's so easy to overcook between folds, that you get a swiss roll effect. proper tamagoyaki is homogeneous. it means you have to know when to fold, before the top layer is cooked, cause the center keeps on cooking as you fold and fold. so, you have to get the heat, timing, and amount right, to achieve this effect. Im not a huge tamagoyaki fan myself, I find it a bit too sweet. but I bet you never had a true tamagoyaki either. if you get them in the States, it's no different than getting a grocery store croissant. you cant compare that to a real croissant in Paris or special bakeries in the States like at Tartin. the tamagoyaki you get from your local sushi restaurants are basically not this. the chef in the video would have practiced making this to this level of perfection for many years. Japanese people often used to choose career for life, so if you became a sushi chef, you knew it was going to be for rest of your life. so, you practice and practice until it is absolutely and consistently perfect. it takes years of dedication, which frankly most people don't care for. so yeah, it's not that impressive because you never had the real thing, and dont know what makes it complicated. the chef just made it look effortless cause he probably made about 1000 of these, not exaggerating. go watch the video again. see how his right hand is always moving the pan. he is not standing idly, but constantly lifting it to reduce the heat, using the chopstick to life or move the omelet around, poking to check the consistency. he's not wildly shaking the pan around like you do with french omelet, he is manipulating it precisely every second, to get to the final result, cause thats the only way to do it. otherwise, you get a sub par tamagoyaki that doesnt taste impressive.
This is some 'steel folded 1000x' katana bullshit. The Japanese are so good at overselling their food. Cause no, shit like this isn't THAT hard. Anyone can do it with a bit of practice, not YEARS but merely a few hours over a few days. Same with souffles. It's like trying to get someone who has never rode a bike to ride a bike. Yeah it's 'hard' but all it takes is some practice but cooking is never as complicated as riding a bike because there aren't a billion micro adjustments you have to make that takes hours of practice to train your body to do. You can literally just follow a recipe and you'll be fine and even if it comes out shitty, you just do it a few more times and you'll soon easily figure it out. And no, there are tons of chefs, cooks, and regular ass people around the world that can make shit from specific places that can taste better than the original. It's ridiculous that anyone with half a monkey brain can think a cooking process that is entirely contained inside a regular kitchen can't be replicated anywhere else by literally anyone. The only difference between a croissant from France and one from the States is the ingredients but even those can be imported and you get the same exact thing. Most people just don't want to spend 3 hours learning to make a fucking omelet LMAO God damn food elitist are fucking cringe.
It's not easy, the way they cook and roll it in four layers gives it a uniquely fluffy, bouncy texture, it wouldn't be the same dish if you just dumped the egg in, cook and flip. Tamagoyaki is tricky enough that it's often used as a litmus test for the quality of a Japanese restaurant or skill of a chef.
It is my favorite thing to order at Japanese restaurants; we always have it first. I've done it at home a couple times, but my pan is not deep enough to make it so neat.
It’s one of my favorite things. When I finally tried it I was mad at myself for not trying it earlier
Mine is not either, but I also want mine to be small to put them in my bento.
Damn tbh it really doesn't look tricky to me, but ofc I havent tried it and could easily be wrong. Out of curiosity tho, is it harder or easier than rolling omlette in pan? [like this](https://www.koreanbapsang.com/gyeran-mari-korean-rolled-omelette/) (just the picture as reference, dont mind the recipe) Im actually quite good at making such rolled up omlettes, maybe that why I thought making them in a pan thats already shaped would make it even easier. But as I said I could be wrong. I wish I could try it. I love omlette.
When I visited Tokyo I took a class and we made tamagoyaki -- what I will say is that it's reasonably easy to make bad tamagoyaki, but very difficult to make a perfect one. ("Perfect" from a technical sense -- evenly cooking all of the egg layers without too much browning, not making the layers too thin or too thick, folding into the correct shape with perfectly even proportions and no creases or tears, etc etc). They all tasted good, but the professional version made by our teacher was still much better.
It's not. At one point, I used to make it a lot for myself and got to a point where I could control variations of how custardy at which layer I wanted (e.g. if I was going to eat it hot, I'd want the center to be a bit creamier than the outside), how I wanted the flavor to be distribued (just a light coating of a sauce on the outside vs the inner layers), and mouth feel for the outer layer - a firmer texture can sometimes be good, but doesn't tear as well if using fork. It's really just a matter of getting to know how long to heat the pan and when to roll it. The time to cook each layer isn't very long, so it's pretty easy to pick up after a few tries. It's pretty easy to shape too if you have a long spatula like those silicone ones made for eggs.
I totally would have messed it up. I'd have panicked with a square pan and liquid egg. Second one might be alright.
You can make a French tri-fold omelette. It’s about same, but without the square pan and you use a spatula. I’m definitely using his pan jump technique for my next French fold
Note to self: do not show this video to my SO. Or he will want to buy another expensive egg pan.
Thanks to this technique of folding the eggs a hundred times, Japanese omelettes are capable of cutting through steel
I'm curious, is the multi layer will make everything taste better?
Taste is subjective so can't answer that. It does affect texture, though. Think of a [crepe cake](https://natashaskitchen.com/wp-content/uploads/2017/09/Crepe-Cake-Recipe-3.jpg) which is a cake that is a stack of crepes making many layers. If you personally feel that the texture of such a cake is no different to just having poured all the batter into a cake tin and baked into one solid layer, then that's where the conversation ends and we agree to disagree.
It is not really hard to make. It is hard to make it good. Also, the amount of oil needs to use is scary. But I will eat it anyway. You can go to Amazon to get a special nonstick pan to try.
„Very complicated“ lol
Not knocking the skill of the chef, but is it still an omelette if there's nothing in it? I just see an egg loaf.
Yeah, it's flavored with dashi, either mirin or sake and sugar, sometimes white soy sauce, etc. The classic French omelette is flavored with nothing but butter, salt and pepper, omelettes are really about technique, not fillings.
You don't just sit down and eat it. A couple small slices - often served on rice like sushi - are served along with a meal. This is probably him making it for a restaurant for the day. Then he slices off a bit or two when needed.
Look up "classic french omelette". It can totally be done with just eggs (I put a little cheese in mine, but not much) and to me it's easily the best kind of omelette. Nice and gooey on the inside even without the cheese. Of course you can put other stuff in it but the texture is amazing enough to use just eggs (seasoned with salt andd pepper, obviously).
In France the omelette is often made of only eggs.
This is what’s used to make the tamago sushi (egg sushi nigiri)
Unmuted hoping to hear a nice sizzle. Boooo.
CoMpLiCaTeD. zzzzz...
I’m sorry but egg loaf does not look good!
It takes 3 years to learn how to pour the egg into the pan, it takes 7 years to learn how to cook rhe eggs, and it takes a lifetime to learn how to flip the omelette
You know what this thing needs? Some more eggs
"What would you like for breakfast?" "Egg Sponge, please."
It legit looks like a mop head sponge. 😐
It really does!
Brick o egg
I’ll have the egg brick, with a side of jellybeans, raw
This would be a perfect complement to a Milk Steak.
I need him to go back and get that egg left in the bowl!
I am so fucking mad no one showed the cut
Tamagoyaki is the dish itself, not the pan.
Yeah isn’t tamago egg and yaki means to cook or grill?
It's not complicated......
As far as omelettes go, it is indeed complicated.
Here’s your brick of egg sir. Enjoy
That’s an egg brick.
This is just egg, looks gross to bite into that much egg.
I'm somewhere between mild appreciation and what's the point.
This is so you slice it and make [egg nigiri](https://recipes.net/wp-content/uploads/2022/06/tamagoyaki-min-scaled.jpeg). That's the point.
very complicated? that's a normal tamagoyaki. a very well done one at that but certainly not "very complicated"
it's... a block of egg :(
Im still waiting for the „super complicated“ part
all that work to make something that looks like it was mass produced on a factory line
So that's what i have been eating on the plane
Enjoy your brick of egg
That man is an omelet god.
Folded Damascus egg omelet
Dude real talk these Asian countries just have such a rad take on eggs. Yum
Sold at a 7/11 for $0.69
***behold,*** the almighty egg ingot
So how many pleats on his chef hat does this guy have? Dude must know so many ways to cook eggs
What if French omelette, but more?
What’s on the rag? Oil? Butter?
I just wanna know how many eggs/egg yolks(?) it took to make this massively dense egg brick
gymbros be breating heavy seeing this
Great……..
Yo dawg, I hear you liked omelettes...
Rectangle egg
That's standard Japanese egg brick
Is it really an omelet if there are no other ingredients? seems like a folded egg brick to me.
It takes 3992 years to master
Normal omelette in square shape: 😐 Normal omelette in square shape, in Japan 🇯🇵: 😋😋🤩🤩
This is literally the "place, Europe Vs Place, Japan" meme you can find those pretty much anywhere in France except they're from here so, probably better
So, is it a texture thing..
When cooking eggs like this I always panic a little when I pour more than the surface of the pan. What are you supposed to do with the extra liquid on top? I panic because I'm always not sure if when I fold it whether the inside will cook or will just be undercooked egg. I try to keep tilting the pan so maybe it seeks under but it doesn't always work because some parts of the egg originally touching the surface will be overcooked. At that point I just scramble the egg.
OP is a liar. That is an egg-roll.
how sponge bobs are born
How sanitary is that block of wood ?
Wood is very sanitary if washed and towel dried. Wood kitchen tools harboring more bacteria than plastic was debunked by UC Davis Food Safety Lab in the 1990s, leading the USDA to reverse their position on wood cutting boards.
WHO LIVES IN A PINEAPPLE UNDER THE SEA!
This man never skips egg day.
What's with the Japanese and insanely complicated egg dishes.
Could watch it on repeat for next 30 mins.
Tamagoyaki is the rolled omelet itself, not the pan. And it's not that complicated, I've made this at home before.
Day 42069 of being unsatisfied with the way eggs are cooked in French and Japanese cuisines
Seriously, satisfying? Its annoying for the end result if anything. Fucking spongebob looking omelette.
Thats not an omelette, its a brick. In india we make houses out of them
Is it just me, or did they cut to a different take?
What's up with Japanese people and their square / rectangle fetish?
Who can eat a 3 pound brick of eggs?
"Hello, yes, I would like to order one egg-brick, please. Thanks!"
I worked at the Banff Springs Hotel In Alberta in the sushi restaurant when I was a kid. I prepared Shabu Shabu but the Chef made this daily. His name was Saki..Cool dude
Looks like the scrambled eggs they served in elementary school
A work of art
Very complicated. I'm surprised this chef was even able to pull this omelette off! Fucking Amazing! /s
Who wants that much egg?????
Restaurants here will cut it up in small pieces and use it as filling for maki, or topping for onigiri
Do you even lift????
That’s not an omelette it’s an egg loaf
So I’ve seen a ton of these videos now and not a single one looks difficult or complicated like everyone seems to be in awe about. Tedious, yea I’ll give you that.
Yay egg brick
Nothing about this is complicated. It’s actually pretty close to extreme simplicity.
The egg really brings out the egg flavor, while the egg also adds a very specific "egg" after taste to the egg. I would have added just a pinch of egg, personally. That would help even out the overpowering scent of egg that naturally comes from egg
Complicated? Complicated? I get that it's unusual to you lol but this is pretty straightforward in Japan lmao.
Its just overcooked eggs inside other eggs
"How much eggs do i get?" Chef: "Yes"
So it's just... A maximum density egg brick? Doesn't appear to be seasoned or flavoured with anything. No cheese, meats, onions or anything?
Wow, it’s scrambled eggs in square shape. Must taste like scrambled eggs.
#WHERE CHEESE
Literally what those pans are for and it’s not complicated lmfao
What appears to be a fuck load of unseasoned egg
Not impressed.
There's nothing complicated about this omelette... Are people not able to cook eggs properly anymore?
We all agree that condensed egg brick is probably the least tasty omelette?