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This Japanese rolled omelet or Tamagoyaki, is made with organic eggs, chicken stock, Nellie's butter, and fresh ground pepper. |
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Rolled Japanese Omelette

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5/5 - 5 Ratings
Prep Time 5 minutes
Cook Time
Serving Yield 1 serving

Also known as Tamagoyaki, this Japanese style omelette is made by pouring a slightly sweet and salty egg mixture into a pan, rolling the cooked egg onto itself, and repeating. Though it requires some technique, the result is a delicately layered egg dish with big flavor and texture payoff. Tamagoyaki is traditionally cooked in a sqaure or rectangular tamago pan, but a round nonstick skillet will work in a pinch.

By: Chef Edward Lee


  • 2 Pete and Gerry's Organic Eggs
  • 2 tablespoons chicken stock
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon unsalted butter
  • Sea salt and freshly ground black pepper for garnish

Nutritional Information

Servings: 1

Amount Per Serving: Calories 220, Fat Cal. 140, Total Fat 16g (25% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 390mg (130% DV), Sodium 1480mg (62% DV),  Total Carb. 6g (2% DV), Fiber 0g (0% DV), Sugars 5g, Protein 13g, Vitamin A (15% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (10% DV), Vitamin D (20% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Crack eggs into a medium bowl. Stir in chicken stock, sugar, and 1/2 teaspoon of salt. Whisk vigorously with a fork for 1 minute, or until completely combined.

Step 2

Warm an 8-inch nonstick skillet over medium low heat and add 1/2 teaspoon of butter. When the butter has melted, add about 1/3 of the egg mixture into the pan, allowing it to coat the bottom. Without disturbing the pan, let egg mixture cook for about 1 minute, or until the bottom is fully cooked and the top has a thin layer of uncooked egg on top.

Step 3

Using a thin spatula, gently loosen one side of the omelette and flip it over about 1 inch of the edge. Repeat, flipping and rolling the omelette onto itself until you reach the other end of the pan. Push entire omelette back to the other side of the pan so that the seam is facing inwards, not towards the edge of the pan.

Step 4

Add another 1/2 teaspoon of butter to the pan. Once melted, add another third of the egg mixture and let cook until the bottom is fully cooked. Begin rolling the omelette, this time starting with the already rolled portion from steps 2-3. Once again, roll until you reach the other end of the pan, then push entire omelette back to the other side. Add the remaining butter and egg mixture and repeat until you have a round, rolled omelette.

Step 5

Immediately transfer omelette to a plate and season with additional sea salt and black pepper. Garnish with herbs if desired, and enjoy right away.

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Elaina Moore-Kelly

February 08, 2020

So glad you have written, printable instructions. Without those, I could not cook using videos, so for me, this way ia better.

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February 10, 2020

We're so glad we could help, Elaina! We know that sometimes a hard copy really is the easiest to work with in the kitchen.

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Kevyn Allard

September 27, 2019

I’d love to see a video!

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[email protected]

September 29, 2019

This is great feedback, Kevyn! We unfortunately don't have a video from Chef Lee himself, but if you search "tamagoyaki" on YouTube, there are some great ones to choose from.

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