Japanese Omelette

• 8 eggs, beaten
• a little Vegetable Stock
• 15 ml

Place in a bowl and mix, seasoning to taste with salt.

Moisten and flavour with a few extra drops of soy sauce. Set aside.

Heat a rectangular Japanese egg pan over medium heat until hot.

Lightly wipe the pan with a cloth swab moistened with oil. Pour about two-thirds of the egg mixture into the pan and tilt so it spreads evenly.

When it begins to bubble around th