Soft-Scrambled "Tamago" Eggs

July 14, 2018


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

Food52 Review: Featured in: Why My Japanese-Style Scrambled Eggs Are the Softest & Dreamiest.The Editors

Serves: 1
Prep time: 1 min
Cook time: 4 min

Ingredients

  • 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

Directions

  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.)

More Great Recipes:
Japanese|Korean|Soy Sauce|Egg|Sesame Oil|5 Ingredients or Fewer|Breakfast

Reviews (17) Questions (0)

17 Reviews

Manuel M. October 6, 2018
I really don't understand cooking times. This recipe says it will take 2-3 minutes to cook the eggs starting from a cold pan?? No...
 
Austin B. August 14, 2018
Nice, simple and tasty. Forgot to put my gnudi in the fridge to thaw, so I ended up throwing this together on the fly. No complaints.
 
Author Comment
Eric K. September 2, 2018
Did you eat the gnudi eventually?
 
Faten R. July 29, 2018
I love Japanese style soft scrambled eggs over white rice too, and I always season with some Shichimi Togarashi, the Japanese 7 Spice seasoning which really makes the meal.
 
Author Comment
Eric K. September 2, 2018
Sounds just perfect.
 
kim G. July 24, 2018
I made this and it was great. I gave my teen a bite of mine and had to make a new batch. Maybe it's simple for some cooks, but this was a new way to enjoy eggs for me-and my teen.
 
Author Comment
Eric K. July 25, 2018
Simple but different: my approach to food. Glad it worked for you, Kim.
 
Christine C. July 21, 2018
So delicious!!!
 
Author Comment
Eric K. July 21, 2018
Glad you liked it :)
 
Molly July 18, 2018
Just made these for lunch, can’t believe it never occurred to me before. I mixed my tamagotchi recipe with yours though. Added a tablespoon dashi per egg and 1 teaspoon of mirin. Loved the addition of sesame oil.
 
Author Comment
Eric K. July 18, 2018
Oh man, Molly, that sounds heavenly.
 
JinAh July 18, 2018
Love this recipe. I brought back a rectangular tamagoyaki pan from tokyo and am obsessed with making the little rolled omelets, which are also delicious cold and at room temp! I flavor mine with mirin and soy sauce :)
 
Author Comment
Eric K. July 18, 2018
Delicious.
 
Emma L. July 15, 2018
Wow. This looks wonderful, Eric. Can't wait to make!
 
Author Comment
Eric K. July 15, 2018
Thanks, Emma!
 
trashprincex July 14, 2018
Tamago means egg. You just shared a recipe for egg eggs.
 
Author Comment
Eric K. July 15, 2018
I did! Thanks for noticing, trashprincex. My egg eggs combine Japanese tamago with French-style soft-scrambled eggs. I figured it'd be helpful, as not everyone may know what "tamago" is, to make clear that these are scrambled œufs.