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Tamagoyaki

I've long like tamago nigiri, even if it's usually overpriced, and recently wondered about making it myself. Well, the egg part anyway. I found two somewhat contradictory recipes
http://justbento.com/handbook/recipe-collection-mains/1-egg-tamagoyaki-japanese-omelette
http://www.justhungry.com/tamagoyaki
the first says use high heat, the second low-medium heat. And the techniques are pretty different, though the second is dealing with more eggs.

I've tried close to the first one a couple of times now, with two eggs, and it's come out decently. Butter in pan, high heat, egg goes in and the bottom sets quickly, then fold it over and wait a bit, fold again, flip to set the runny stuff on top, done. When cut into it does look layers, vs. scrambled mass.

Of course, taste is more important than the texture really, and for the second one I tried more of the ingredients: two eggs, 1 oz water (why?), half-teaspoon confectioner's powdered sugar, dash of soy sauce, and got something that was yellow-brown, larger than I expected (the water?) and tasted a lot closer to tamago. I'm guessing it's mostly the sugar, that sweetened scrambled eggs would taste similar. I'm torn, I'm avoiding added sugar in general these days, but the amount is pretty small...

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Damien Sullivan
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