LazyCuisine
Finished dish photo of Thick Tamagoyaki - A New Way to Cook Tomato and Egg

Thick Tamagoyaki - A New Way to Cook Tomato and Egg

😝Many people, including myself, learned to cook tomato and egg as beginners. This combination is not only simple but also delicious! Today, I want to try another way to cook tomato and egg. Tamagoyaki is a Japanese method, so I guess this can be considered a fusion creative dish? Haha!

Ingredients

Eggs4 pcs
Tomatoes1 pc
Salt1 g

Steps

1

Peel the tomato by making a cross cut at the bottom and soaking it in hot water for 1 minute.

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2

Peel and cut the tomato into small pieces.

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3

Mix the tomato chunks with eggs and salt.

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4

⚠️ Keep the heat low‼️ Brush a thin layer of oil in the pan, pour a small amount of the egg mixture, and spread it evenly at the bottom (I don’t have a rectangular pan; a regular flat-bottom pan works too~).

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5

When the egg mixture is half-set, start rolling. Slowly push the rolled egg to the back of the pan, brush some oil in the empty space, and pour more egg mixture. Repeat this process until all the egg mixture is used.

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6

Once the roll is formed, fry both sides for 1 minute each to set. Remove from the pan and cut into 1.5-2cm thick slices.

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7

Super tender thick tomato Tamagoyaki is ready~ (Mr. Wang says it’s restaurant-level! 🙊 Haha!)

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Cooking Tips

1️⃣ Tamagoyaki is very tender, so it’s recommended to peel the tomato. Otherwise, the texture might be affected. 2️⃣ The best ratio is one medium-sized tomato to four eggs. Too much tomato makes it hard to form, while too much egg can overcook it (beginners may find adding less tomato easier for rolling, but it might not be as tender). 3️⃣ Brush oil before adding more egg mixture each time! The previous oil is absorbed by the egg, and not brushing it makes it harder to move the roll.