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. Learn more about ST PREMIUM.

Enjoy unlimited access to ST's best work

  • Exclusive stories and features on multiple devices
  • In-depth analyses and opinion pieces
  • ePaper and award-winning multimedia content
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'. Print Edition | Subscribe