Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 2


5QL Omega Eggs
ΒΌ tspsalt
White pepper to taste
6 slices cheddar cheese
10 sheets seaweed (small)
1 tbspebiko
1 tbspoil
1 tbspJapanese mayonnaise


  1. In a bowl, whisk together QL Omega Eggs, salt and pepper.
  2. In a tamagoyaki pan, grease it with a bit oil.
  3. Spoon a ladle of egg mixture onto the pan and cook on low heat until half cook. Slowly roll it up.
  4. Repeat step 3 but before rolling it up, place a sheet of seaweed on top of the egg mixture.
  5. Repeat step 4 but before rolling it up, place a slice of cheddar cheese on top of the seaweed.
  6. Continue step 4 and 5 until desired size is achieved. Remove from pan.
  7. 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.


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