Hunger Management

On a roll with eggs: Making the perfect tamagoyaki

Making an egg roll may be tricky, but perfecting it brings such satisfaction

If you do a lot of cooking, you'll soon realise that the simplest dishes are often the hardest to make. How to get perfectly smooth congee? How to make wontons that stay true to their name, which is to say, eating them should be like swallowing clouds?

Egg dishes, I find, are among some of the hardest to master.

Please or to continue reading the full article.

Get unlimited access to all stories at $0.99/month

  • Latest headlines and exclusive stories
  • In-depth analyses and award-winning multimedia content
  • Get access to all with our no-contract promotional package at only $0.99/month for the first 3 months*

*Terms and conditions apply.

A version of this article appeared in the print edition of The Sunday Times on July 29, 2018, with the headline 'On a roll with eggs'. Subscribe