Usuyaki Tamago is a thin decorative omelette that can be sliced into golden threads to add a splash of color and protein to any dish.

Usuyaki Tamago

Usuyaki Tamago means "thin grilled egg," and is a thin decorative omelette that's either used to wrap food or is shredded into thin golden threads to use as a garnish. It requires a bit of technique to make, but I've outlined everything you need to know to make the perfect Usuyaki Tamago in this recipe and video.
Course Condiments & Pickles
Cuisine Japanese
Keyword omelet
Level Intermediate
Main Ingredient Egg
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 3 Sheets
Calories 81 kcal
Author Marc Matsumoto


  • 3 large eggs
  • 1 pinch salt
  • Vegetable oil
Metric - US Imperial


  1. Add the eggs and salt to a bowl and use chopsticks to beat the egg using a side-to-side motion. Try to avoid whisking air into the mixture.
    Beating eggs with chopsticks for making thin omelettes.
  2. Strain the mixture through a tea strainer into a container with a spout.
    Straining eggs through sieve to remove bubbles.
  3. Heat a 10-inch non-stick frying pan over medium heat until moderately hot.
  4. Fold a 1/2 sheet of paper towel over several times to make a thick pad. Dip this in some vegetable oil and use it to wipe a thin layer of oil onto the pan (there shouldn't be any large visible beads of oil).
    Wiping a non-stick frying pan with oiled paper towel to make Usuyaki Tamago
  5. Turn down the heat to low and pour in enough egg mixture to swirl around and evenly coat the bottom of the pan.
    Beaten egg in pan for making Usuyaki Tamago.
  6. Let this cook until the edges of the egg start to dry out and are easily separated from the pan.
    Usuyaki Tamago (thin omelette) in frying pan.
  7. Use chopsticks or a spatula to flip the sheet of egg over and smooth out any wrinkles or folds.
    Usuyaki Tamago with spatula in pan.
  8. Cook for a few seconds until the egg is fully set and transfer to a plate. Cover with plastic wrap to keep the Usuyaki Tamago from drying out and repeat steps 5-7 until you run out of egg.
    Keep Usuyaki Tamago covered with plastic.
  9. If you want to make Kinshi Tamago, stack the sheets of egg and roll them up. Use a sharp knife to cut the egg into thin threads.
    Slicing Usuyaki Tamago into Kinshi Tamago.
Nutrition Facts
Usuyaki Tamago
Amount Per Serving
Calories 81 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 210mg70%
Sodium 93mg4%
Potassium 78mg2%
Protein 7g14%
Vitamin A 305IU6%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.