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
kosher salt and freshly cracked black pepper, to taste
portion white rice, for serving, optional
roasted seaweed snack, crushed with your hands or snipped into strips, for serving, optional
In This Recipe
Whisk together the eggs, garlic, soy sauce, and sugar.
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.
Season with salt and pepper to taste. (I like to eat this with white rice and roasted seaweed snack.)
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.