Recipes

Eggs Galore

Jeffrey Miller

Chef/Partner

Rosella

New York
NY
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Yield
2 servings
Ingredients
1
dozen
Eggs
3/4
c
Sugar
1/3
c
Dashi
1/4
c
Sake
1
tsp
Salt
1
tsp
Vanilla
1
c
Oil, for the pan
As needed
Brown butter
As needed
Maple syrup
As needed
Wasabi
As needed
Caviar
1

Combine eggs, sugar, dashi, sake, salt, and vanilla to create tamago mix.

2

Cook in the style of dashimaki tamago: pour enough tamago mix to coat the bottom of an oiled, hot tamago pan. When the egg is about 80 percent cooked, fold it onto itself, from the top of the pan toward the bottom. This will take 2-3 flips. Move the cooked egg back to the top of the pan, add more oil, and then add the same amount of tamago mix. Using chopsticks, lift the cooked egg just enough to let the raw egg underneath. Repeat these steps until you have a gorgeous yellow brick of an omelette. This recipe yields two.

3

To assemble: Cut the tamago into blocks about an inch thick. Brown all sides of each block in brown butter. Remove and cut each block into fifths. Pour a good maple syrup over the tamago, and finish with a pinch of wasabi and a generous scoop of caviar.

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