Fluffy Scrambled Egg Roll with Chives
Quick & Easy Chive Tamagoyaki (Rolled Omelet)
Tamagoyaki (rolled omelet) is a fantastic side dish that I often make. This version is made with ingredients readily available in my refrigerator, featuring the fresh aroma of chives for an extra delightful touch.
Ingredients- 5 large eggs
- Pinch of salt
- Generous amount of chives (about 30g), washed and finely chopped
Cooking Instructions
Step 1
Welcome! Today, I’m excited to share a recipe for a universally loved side dish: ‘Chive Tamagoyaki’ (rolled omelet). We’ll be using chives, a versatile ingredient often found in the fridge, to add a wonderfully fragrant and delicious twist to this classic. Let’s walk through the preparation from start to finish!
Step 2
First, crack 5 large eggs into a mixing bowl. Remove the chalazae (the white, stringy bits) for a smoother texture. Add the finely chopped chives generously and a pinch of salt to season the eggs. Using chopsticks or a whisk, beat the eggs thoroughly until the whites and yolks are well combined and the chives are evenly distributed. Aim for a gentle mix rather than vigorous beating to maintain a delicate texture.
Step 3
Now, let’s start making the rolled omelet. Heat a rectangular (or square) frying pan over medium-low heat. Lightly coat the pan with cooking oil using a paper towel; this helps prevent the egg from sticking. Once the pan is heated, pour in about one ladleful of the egg mixture. Tilt the pan to spread the egg mixture thinly and evenly across the surface. Making the layer too thick can make it difficult to cook through evenly.
Step 4
As the edges of the egg layer begin to set, use chopsticks or a spatula to gently and slowly roll the egg from the bottom edge towards the top. Rolling in stages, rather than all at once, will help you create a thick and beautifully layered omelet. Try to roll it firmly, similar to making a sushi roll.
Step 5
Once rolled, push the omelet to one side of the pan. Lightly oil the empty space again, then pour in more of the egg mixture. As it cooks, roll the existing omelet into the new layer of egg. Repeat this process until you achieve your desired thickness. While the omelet is still hot, carefully transfer it onto a sushi rolling mat (makisu). Gently press it into a rectangular shape and let it cool. Once completely cooled, slice it into bite-sized pieces, about 1.5 to 2 cm thick.
Step 6
Arrange the neatly sliced chive tamagoyaki on a serving plate. You can slice them lengthwise or into rounds; both look appealing. Feel free to add garnishes if you like.
Step 7
Voila! Your delicious Chive Tamagoyaki, wonderfully fragrant and perfectly cooked, is ready to be enjoyed. Serve it with warm rice or pack it as a delightful lunchbox side dish!
