Basic Kinshi Tamago (Julienned Egg Crepes)

Name: Basic Kinshi Tamago (Julienned Egg Crepes)
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggs; 1 pinch Salt; 1 tsp Katakuriko; 2 tsp Water; 1 Vegetable oil

cookpad.japan @cookpad_jp

I learned how to cook kinshi tamago (julienned egg crepes) from my mother, but one of my friends told me how to use katakuriko in it.

Cook over low heat. When you flip an egg crepe over, turn the heat off, and finish cooking with the residual heat.
Cook the egg mixture into 2-3 batches. Recipe by Yuuyuu0221

I learned how to cook kinshi tamago (julienned egg crepes) from my mother, but one of my friends told me how to use katakuriko in it.

Cook over low heat. When you flip an egg crepe over, turn the heat off, and finish cooking with the residual heat.
Cook the egg mixture into 2-3 batches. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

I learned how to cook kinshi tamago (julienned egg crepes) from my mother, but one of my friends told me how to use katakuriko in it.

Cook over low heat. When you flip an egg crepe over, turn the heat off, and finish cooking with the residual heat.
Cook the egg mixture into 2-3 batches. Recipe by Yuuyuu0221

I learned how to cook kinshi tamago (julienned egg crepes) from my mother, but one of my friends told me how to use katakuriko in it.

Cook over low heat. When you flip an egg crepe over, turn the heat off, and finish cooking with the residual heat.
Cook the egg mixture into 2-3 batches. Recipe by Yuuyuu0221

Saved

Ingredients

2 servings

2Eggs
1 pinchSalt
1 tspKatakuriko
2 tspWater
1Vegetable oil

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Steps

1

Beat the eggs in a bowl. Add the katakuriko dissolved in water, and salt, then mix well with a whisk. Strain the mixture in a sieve.
2

Thinly grease a frying pan with oil, and wipe off the excess oil with a paper towel. Pour in the Step 1 mixture, and evenly spread it out. When the surface starts to harden, flip with chopsticks.
3

When cooked, remove from the pan, and let it cool. Julienne once cooled.