Thin Fried Egg
This thin fried egg can be used to make "kinshi-tamago," thinly shredded egg omelet, which is a perfect topping for chirashizushi.
Photographed by Akio Takeuchi
Calorie count is for a makes.
Ingredients (Makes 5-6)
- 2 eggs
- 1 tsp sugar
- Vegetable oil, small amount
Beat the eggs and mix in the sugar.
Lightly oil and preheat a small frying pan over medium heat. Add 1/6-1/5 of the egg mixture to the pan, and spread it thinly over the surface of the pan.
When the surface of the egg begins to dry, turn it over and cook the other side briefly. Place on a strainer to let cool. Repeat with the rest of the egg mixture.
Stuck about two sheets of the fried egg and roll them together to the far side, then wrap each roll with plastic wrap. Place in a food storage bag and keep in the freezer for about two weeks. Microwave for 20 sec at 600W to thaw it when using.