Teflon-coated Omelette Pan



Teflon-coated Omelette Pan

Essential for making Japanese rolled omlette.

Size: 13 x 18 cm

Product care: Use only on low heat. Do not use abrasive cleaners.

Origin: China

Recipe: Atsuyaki tamago (Japanese Omelette)


  • 3 eggs
  • 30 g sugar
  • 3/4 tsp. shoyu (Japanese soy sauce)
  • 1 tsp. sake (Japanese rice wine)
  • 1/4 tsp. salt
  • Oil for frying

Cooking method:

  1. Beat the eggs (not whisk), try to get as little air in as possible.
  2. Add the sugar, shoyu, sake and salt to the beaten eggs.
  3. In a lightly-oiled Japanese omelette pan, pour one quarter of the mixture, tilting the pan to coat the base evenly. Cook until the egg is just set, then fold the omelette in half.
  4. Leave the other half of the pan empty and oil the exposed part of the pan using kitchen paper towel.
  5. Slide the omelette over to the newly oiled part and again oil the exposed half.
  6. Pour in another quarter of the mixture.
  7. Lift omelette to allow uncooked mixture to run underneath.
  8. When this is cooked, fold and repeat the process, adding more egg mixture, then with the last portion of the egg mixture, repeat it again.
  9. Cook the block of omelette a little longer until the surface is caramelised and turn out onto a flat surface to cool. Cut the omelette into 8 pieces and serve at room temperature.

Serving method and accompaniments:

1 piece per person for lunch boxes, 2 pieces per person as a side dish.