The 20 Best Egg Recipes from Around the World

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Japan: Tamagoyaki

Tamagoyaki is a Japanese rolled omelet. Each region has its own preparation style, and it is loved by people of all ages. The variations range from sweet to savory, but here’s a classic recipe:

Ingredients (serves 4):

• 8 eggs
• 2 tbsp mirin
• 2 tbsp white soy sauce or 1 tbsp dark soy sauce
• 2 tbsp dashi broth
• 1 tsp sugar
• 2 tsp neutral oil
• Optional: 1 scallion

Instructions:

1. In a small bowl, mix the eggs, mirin, soy sauce, dashi, and sugar. Whisk until well combined.
2. Heat 1 teaspoon of oil in a non-stick pan over medium heat. Carefully wipe excess oil from the pan with a folded paper towel and set the towel aside.
3. Pour about 3 tablespoons of the egg mixture into the pan and quickly swirl to spread it evenly. For thicker areas, use chopsticks to poke small holes and tilt the pan to distribute the raw egg evenly.
4. Once the layer is set (about 1 minute), gently lift the edges with chopsticks or a spatula and start rolling the layer toward you. Continue rolling until you have a narrow, rectangular omelet at one side of the pan.
5. Reduce the heat to medium-low if the egg starts to brown. Lightly grease the exposed area of the pan with the paper towel. Pour another 3 tablespoons of the egg mixture into the pan and swirl to create a new layer. Lift the folded omelet slightly to let the raw egg flow underneath.
6. Once set, roll the omelet away from you, repeating this process for three more layers.
7. Transfer the finished omelet to a cutting board or plate. Slice it crosswise into eight pieces, revealing the layered texture. Serve immediately or save for later.

Tip: Add fresh chopped scallions to the egg mixture for extra flavor.