Japanese omelette pan: do I really need it?

After my previous review of the best Tamagoyaki pan, I received emails for readers asking whether is such a Tamago pan really necessary to make a Japanese omelette. My answer is a definite yes. While you can make Japanese omelette without using any special or niche appliances, it will make your job that much harder, especially if you have never make one before. In this article, I am going to point out some areas where a Japanese Tamago pan can really help to make a difference in your cooking.


#1: Flipping the egg

The biggest challenge in making a Japanese omelette is the constant folding or flipping of the egg. This might sound easy but it is difficult to get the edge of the egg to roll over even on a non sticky pan surface. A good Tamagoyaki pan has a sloping surface that makes the folding much much easier. Essentially, you just need to tip the pan in the direction of the slope and with a little nudge, the egg will start to be rolled over. The secret, as I mentioned before, is in the layer of air that now exists between the pan and part of the egg.  It it hard to say this in words but this layer really does make it much easier, especially for beginners.


#2:  Perfect shape

Another equally important design for a Japanese Tamago pan is the rectangular design. Most pans at home is round in nature so when the batter is poured into it, it tends to form a circular shape that doesn’t roll up nicely. In contrast, a rectangular deign ensures that your Japanese omelette will have a perfect shape when being rolled up. The equally distributed egg batter also makes the rolling easier as you don’t need to struggle with the uneven edges that will happen when you used a circular design.

Of course, for a master or experienced chef, this might not present a challenge. However, for the rest of us, having a pan that takes away the worry of inperfect Tamagoyaki can increase our joy of cooking.


#3: Non oily

If you ever try to lift an egg from a frying pan before, you know oil is needed to avoid the egg being struck to the surface of the pan. Now, due to the sloping design that I mentioned in #1, you don’t need so much oil when you want to fold the Tamago into a roll. This is good news for the health conscious. I mean, who likes to eat a Japanese omelette that is oily. Yucks!



I always believe that you need the right tool for the right job. Yes, many can do without such tools but the result they get is typically not the best,. If you are not an expert chef but wants to make a perfect Tamagoyaki, a Japanese omelette pan is the perfect tool you need. It can be a bit costly but the results will leave you and your family very very happy and satisfied 🙂


1 Comment

  1. Hi Nami this looks amazing I ve always been curious as to how they ve been making these omelettes because they seem so fine compared to the ones I m used to. It s just so cool that there are special pans too, haha! I m curious though why does the mixture need to be strained? I can t imagine there is so much in it that won t just go through the sieve, no?

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