5 Ingredients or Fewer

Soft-Scrambled "Tamago" Eggs

July 14, 2018
Photo by Ty Mecham
Author Notes

My tamagoyaki–inspired scrambled eggs are, as ever, the clumsy home cook's take on those French soft-scrambled eggs where you have to start from a cold pan with cubes of butter and stir, low and slow, risotto-style—except mine are much faster and taste like tamago nigiri. You know the one? That sweet omelet with the rice underneath, wrapped around the middle with nori like a Band-Aid? —Eric Kim

Test Kitchen Notes

Featured in: Why My Japanese-Style Scrambled Eggs Are the Softest & Dreamiest. —The Editors

  • Prep time 1 minute
  • Cook time 4 minutes
  • Serves 1
  • 3 large eggs, organic if you can
  • 1 clove garlic, grated
  • 1/2 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 pinch kosher salt and freshly cracked black pepper, to taste
  • 1 portion white rice, for serving, optional
  • 1/2 packet roasted seaweed snack, crushed with your hands or snipped into strips, for serving, optional
In This Recipe
  1. Whisk together the eggs, garlic, soy sauce, and sugar.
  2. Starting from a cold pan over medium-low heat, add the sesame oil, then the egg mixture. With a rubber spatula, stir unoccasionally so you end up with large curds, but DO stir so the eggs cook slowly and evenly. Just be sure to undercook them (they'll carryover cook off the heat). This step will likely take around 2 to 3 minutes, depending on your stove.
  3. Season with salt and pepper to taste. (I like to eat this with white rice and roasted seaweed snack.)

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Eric Kim is the Senior Editor and 'Table for One' columnist at Food52. Formerly the Digital Manager of FoodNetwork.com, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson Kim. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway.