Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 2
Ingredients
| 5 | QL Omega Eggs |
|---|---|
| ΒΌ tsp | salt |
| White pepper to taste | |
| 6 slices | cheddar cheese |
| 10 sheets | seaweed (small) |
| 1 tbsp | ebiko |
| 1 tbsp | oil |
| 1 tbsp | Japanese mayonnaise |
Method
- In a bowl, whisk together QL Omega Eggs, salt and pepper.
- In a tamagoyaki pan, grease it with a bit oil.
- Spoon a ladle of egg mixture onto the pan and cook on low heat until half cook. Slowly roll it up.
- Repeat step 3 but before rolling it up, place a sheet of seaweed on top of the egg mixture.
- Repeat step 4 but before rolling it up, place a slice of cheddar cheese on top of the seaweed.
- Continue step 4 and 5 until desired size is achieved. Remove from pan.
- Slice it into 1 inch thick and garnish with mayonnaise and ebiko.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
