Crêpe-like dishes, similar to this one, may be found in many cuisines throughout the world. The Japanese make theirs in rectangular skillets and flip them with a single chopstick! For the less adventurous, round pans and spatulas can still produce lovely, bright yellow sheets of omelet. These crêpes are used to decorate many rice dishes.
Beat the egg and the sugar together, trying not to incorporate air as you do so. Heat a tamago yaki nabé (a special rectangular metal skillet) or a
When the omelet is dry but still bright yellow, flip it. The traditional method of flipping is illustrated here: Run the tip of a chopstick around the entire outer edge of the omelet (1). It should easily come away from the pan. Twist and twirl the chopstick (2), working it under the sheet of egg across its width. Lift up the omelet—it is now draped across the chopstick (3)—and inverting top and bottom surfaces, lay the omelet down again (4). Roll the egg away from you until it is flat in the pan. You can practice this with a sheet of paper and a pencil if you like.
Cook the omelet for just a few seconds once it has been flipped. Turn it out onto a flat, dry surface and let it cool.
Note: If you wish to make more than one omelet, repeat the recipe for each additional sheet. Lightly oil your pan between omelets.
© 1986 Elizabeth Andoh. All rights reserved.