Easy family project
1 teaspoon of soy sauce
1-2 table spoons of Mirin (rice wine), Sake or Maple Syrup
Butter or oil
Mixing bowl, spatula or chop sticks for rolling the omelet, frying pan (square Japanese frying pan or small round pan).
Let the eggs sit in a room temperature for 20-30 minutes, because warmer eggs whip up to a greater volume. Cold eggs hitting a hot pan will produce a tough omelet. Do not salt the raw eggs as that will toughen them, too.
Mix the eggs with soy sauce and Mirin, or Sake or Maple syrup.
Get frying pen hot and add little butter or oil. When pan in hot pour or ladle in thin layer of egg mixture. Regulate the temperature (probably to medium heat) so the eggs are cooking, but not burning.
When the edges looked cooked but not too brown, gently lift the omelet with a spatula and roll it to one end. Add more oil or butter all over the pan, making sure even under the rolled up omelet there is grease added.
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Kansas City, KS 66101
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