Cheese and Spring Onion Tamagoyaki (The Weekday Version)

 


Ingredients

  • 3 eggs
  • 2 spring onions, finely sliced
  • 20 grams cheddar or gruyère, finely grated
  • 0.3 teaspoons white pepper
  • 0.5 teaspoons salt
  • 1 teaspoons vegetable oil

Steps

    1. Beat and combine: Beat 3 eggs in a bowl until smooth. Add 2 spring onions, finely sliced, 20 grams cheddar or gruyère, finely grated, 0.3 teaspoons white pepper, and 0.5 teaspoons salt. Stir to combine — the spring onion and cheese distribute through the mixture rather than sitting on top.
    2. Heat and oil the pan: Heat your pan over medium-low heat. Add 1 teaspoons vegetable oil evenly. Keep the heat on the lower end of medium-low — cheese in the mixture burns faster than plain egg.
    3. First layer: Pour the first layer and tilt to coat. The cheese will begin to melt slightly as the egg sets. Wait until the surface is just set before rolling — slightly longer than the classic because of the added ingredients.
    4. Roll and repeat: Roll from the far end. The cheese creates a slightly stickier roll — use a light touch and do not rush. Push to the far end and wipe with a small amount of oil.
    5. Second and third layers: Complete the second and third layers using the same technique. The finished roll will be slightly denser than the classic version and golden at the edges where the cheese has caramelised lightly.
    6. Slice and serve: Rest for 1 minute before slicing. Serve immediately — the melted cheese firms as it cools. This version works well with a side of sliced tomato or avocado if you want a more complete breakfast plate.

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