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I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped.

In short, you put a little oil in, put a layer of egg in and roll it up. Then repeat.

I've tried low heat, high heat, medium heat, taking it off the heat, small hob, large hob, pre-heating without oil, pre-heating with oil, a small coating of oil, soaked in oil, waited for it to set solid, rolled as soon as it started setting and every recipe and every youtube video guide on tamagoyaki - everything.

The results are always the same: It sticks to the "non-stick" pan and it falls apart.

What's the secret?

Here's a basic successful tamagoyaki instructional video

Here's my result

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2 Answers 2

up vote 6 down vote accepted

Are you sure that the "non-stick" properties of your square pan are still OK. The pan in the picture looks pretty tired.

I also note that the pan in the "successful video" has a ridged bottom. This gives more surface area to the bottom of the pan and gets more heat up into the egg mixture to cook it.

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You're right I think it is the pan, I've managed to find reviews of the pan and a few people are saying it's no good! –  hwu Jan 23 '13 at 3:59
    
forgot to add, I've tried it now with a regular frying pan - which I wish I'd thought of to begin with - and it's come out OK. –  hwu Jan 23 '13 at 4:06

Rolling when the consistency is correct is important. Looking at your example I would say that attempt needed more heat. The egg should be cooked on the bottom, while being 'jelly-like' on the top.

This makes the roll stick to itself without sticking to the pan. You also need to just wipe down the pan with more oil after each roll. When in doubt turn up the heat and control by moving the pan.

Your problem is a bit strange as you should have hit upon the combination with all the attempts you've listed :P

Good luck

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