Kinshi Tamago Recipe

Japanese Kinshi Tamago Recipe with Step-by-Step Instructions

5 from 3 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Japanese shredded egg crepe, Kinshi tamago

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: Servings

Calories: 49kcal

Add egg to bowl and whisk until it's mixed thoroughly.
Once the egg is whisked, add sugar and salt and mix until combined.
Heat a skillet on medium-low heat until pan is hot. Then brush on a thin layer of oil making sure to coat the entire bottom of the skillet's surface.
Pour egg mixture onto pan and quickly swirl across the bottom of the skillet to make sure the egg is spread evenly in a thin layer.
Cook for around 1 minute or until the egg is no longer runny. Then, using a spatula or chopsticks, carefully flip the egg and cook the other side for an additional 20 seconds. If you are getting brown spots on your egg, your pan is too hot. I would try removing from the heat and trying again. As the crepes are thin, they are somewhat finicky and require the pan to be just the right temperature.
Once both sides of the egg are cooked, remove the egg from the heat and let it cool.
Once cool, roll the egg crepe and slice the roll into thin strips.