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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.
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Kinshi Tamago

Usuyaki Tamago means "thin grilled egg" and is a thin decorative omelet used to wrap food, and it can be shredded into thin golden threads called Kinshi Tamago to use as a vibrant garnish. It requires some technique, but I've outlined everything you need to know to make beautiful 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 78kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 3 large eggs
  • 1 pinch salt
  • Vegetable oil (to oil pan)
Grams + US Cups - US Standard

Instructions

  • Break 3 large eggs into a medium bowl, and add 1 pinch salt. Use chopsticks to beat the egg using a side-to-side motion. Try to avoid whisking air into the mixture.
    3 large eggs, 1 pinch salt
    Beating eggs with chopsticks for making thin omelettes.
  • Strain the mixture through a fine-mesh sieve into a container with a spout.
    Straining eggs through sieve to remove bubbles.
  • Heat a 10-inch non-stick frying pan over medium heat until moderately hot.
  • Fold a ½ 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).
    Vegetable oil
    Wiping a non-stick frying pan with oiled paper towel to make Usuyaki Tamago
  • 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.
  • 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.
  • 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.
  • Cook for a few seconds until the egg is fully set, and transfer to a plate. Cover it with plastic wrap to keep the Usuyaki Tamago from drying out, and repeat steps 5-7 until you run out of egg mixture.
    Keep Usuyaki Tamago covered with plastic.
  • 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.

Video

Nutrition

Calories: 78kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 186mg | Sodium: 84mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg