• Eggs5
• Milk5 tbsp
• Salt1/2 tsp (less)
• Sugar3 tbsp
• Vegetable oilas needed

1. 1

   Crack 5 eggs into a bowl, add 5 tbsp milk, 1/2 tsp (less) salt, and 3 tbsp sugar. Mix quickly and well.

2. 2

   Heat the tamagoyaki pan (rolled omelet pan) thoroughly and lightly coat with vegetable oil. Pour in about 1/4 of the egg mixture, stirring gently until half-cooked, then push it to the side.

3. 3

   Lightly oil the empty space and pour in the remaining egg mixture 1/4 at a time, stirring until half-cooked while folding everything in half and pushing it to the side.

4. 4

   For the final egg mixture, fold in half without stirring and shape the entire omelet to finish.

Cook at medium-high heat with a steady rhythm for a beautiful finish. Place the pan on a wet cloth before flipping to make it easier to slide out.

• Calories245 kcal
• Protein11.5 g
• Fat15.5 g
• Carbs10 g
• Sodium0.5 g