【板前歴２０年の裏技】家庭で最上級のだし巻き玉子が作れる黄金比【時間が経ってもぷるぷる飲む出し巻き卵】

In a bowl, whisk together the eggs, white dashi, water, soy sauce, salt, vinegar, and potato starch until well combined.

Heat a non-stick frying pan over medium heat and lightly oil it if necessary.

Pour a portion of the egg mixture into the pan, tilting to spread it evenly.

Cook until the edges start to set, then roll the omelette towards one side of the pan.

Add more egg mixture to the pan, lifting the rolled omelette to let the uncooked mixture flow underneath.

Repeat the rolling process until all the egg mixture is used up.

Remove the omelette from the pan and let it cool slightly before slicing.

Equipment Needed

Spice Level:

Dietary