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Ingredients 4 eggs 2 Tbsp chopped carrot 2 Tbsp chopped green onion 2 Tbsp chopped spam, ham, or bacon 1 Tbsp cooking oil Preheat a pan at medium high heat and add oil and swipe with a paper towel to apply oil evenly. Pour the egg mixture and spread it thinly by tilting the pan. After the thin egg is cooked a little, gently roll into a log. Start rolling the egg when the bottom of the egg is cooked and there is still liquid on top. Pour the egg mixture to cover the bottom of the pan again, with the roll of egg at the end. Spread the mixture evenly and lift the omelette to spread underneath also. After the new layer is cooked, roll the log back onto the the cooked thin egg and roll to the other end of the pan. Repeat adding the egg mixture and rolling back and forth until the egg mixture runs out. Remove the rolled egg from the pan and cool it down for 5 to 10 mins on a cutting board. Slice it into bite size pieces and serve! A perfect pan for cooking Tamagoyaki, the Japanese / Korean rolled omelet. The unique sloped shape allows for easy flipping of omelets, sandwiches, and pancakes.