Tamagoyaki-Inspired Scrambled Eggs

Name: Tamagoyaki-Inspired Scrambled Eggs
Ingredients: 3 large eggs, preferably organic; 1 clove garlic, grated; 1/2 teaspoon soy sauce; 1 teaspoon sugar; 1 teaspoon toasted sesame oil; 1 pinch kosher salt and freshly cracked black pepper, to taste; 1 portion white rice, to serve; 1/2 packet roasted seaweed snack, crushed with your hands or snipped into strips, to serve (optional)

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Servings: 1

Author : Eric Kim

on the cheap cooking for one weeknight cooking

Ingredients

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3 large eggs, preferably organic1 clove garlic, grated1/2 teaspoon soy sauce1 teaspoon sugar1 teaspoon toasted sesame oil1 pinch kosher salt and freshly cracked black pepper, to taste1 portion white rice, to serve1/2 packet roasted seaweed snack, crushed with your hands or snipped into strips, to serve (optional)

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Instructions

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Step 1

Whisk together the eggs, garlic, soy sauce, and sugar.

Step 2

Starting from a cold pan over medium-low heat, add the sesame oil, then the egg mixture. With a rubber spatula, stir occasionally so you end up with large curds, and so the eggs cook slowly and evenly. Just be sure to slightly undercook them, as they'll continue to cook once you take them off the heat. This step will likely take around 2 to 3 minutes, depending on your stove.

Step 3

Season the eggs with salt and pepper to taste, plate over rice, and top with the roasted seaweed (if desired).