Tamagoyaki (Japanese Rolled Omelet)玉子烧（日式厚蛋卷）

Method做法

1. Warm the skillet, then brush a thin film of the measured oil over the bottom. A drop of egg should set gently, not brown right away.

   锅先温热，把量好的油薄薄刷一层在锅底。滴一点蛋液进去，应该慢慢凝固，不会马上变褐。

   Medium-low · 1–2 min中小火 · 1–2分钟

   The pan is evenly warm without smoke.锅均匀热，没有烟。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Pour in just enough egg to cover the bottom in a thin layer. Once the bottom sets but the top is still soft, use a spatula to fold the far edge toward you in short folds. Tuck the round-pan edges inward.

   倒蛋液，薄薄盖住锅底就行。等底面凝固、上面还软的时候，用铲子从远端往自己这边一段段折起来。圆锅两侧的边往里折。

   Medium-low · 2–3 min中小火 · 2–3分钟

   The first rough roll holds together; neatness is not essential yet.第一层粗卷能成形，先不必追求整齐。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

3. Push the roll to the far side, brush the exposed pan lightly with oil, and add another thin layer of egg. Lift the roll so the egg flows underneath, then roll it back toward you once the new layer sets softly. Keep going until all the egg is used.

   把卷推到锅的远端，露出来的锅面薄薄抹点油，再倒一层薄蛋液。轻轻抬起旧卷，让蛋液流到下面；新层软软凝固了，再往自己这边卷回来。一直重复到蛋液用完。

   Medium-low · 6–8 min中小火 · 6–8分钟

   Layers bond and the roll grows without a puddle of raw egg outside.各层粘合、卷变厚，外面没有一滩生蛋。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

4. Turn the roll gently until the center is fully set and reads 160°F (71°C). If it browns too fast, lift the pan off the heat for a moment. Rest on a clean board for 2 minutes.

   轻轻翻动蛋卷，直到中心完全凝固、温度到160°F (71°C)。上色太快就把锅短暂端离火。放到干净砧板上静置2分钟。

   Low · 3–5 min小火 · 3–5分钟

   No wet egg remains in the middle.中心没有湿生蛋。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

5. Cut into 4 fairly thick slices and share between 2 plates. If the first attempt tore, serve the cooked pieces proudly — the flavor is still good.

   切成4片厚片，分到2个盘子里。第一次卷破了也没关系，熟蛋块照样端上桌，味道还是好。

   No heat · 1–2 min不开火 · 1–2分钟

   The egg shows layers and is fully cooked.看得到层次，蛋已全熟。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。