What is the proper way to use Japanese egg pans?

Question

my grandmother brought me an egg pan back from her trip (i did actually ask for one) but i'm not quite sure how to get the eggs in the roll like my Uncle.

Answer 1

I have a tamago pan too, and once you get the hang of it it's a lot of fun to use.  Beat a few eggs, then thin it with a little water.  Add soy sauce if you want, or other flavorings.  You'll have to cook the egg in batches.  Pour in a thin layer -- I usually try to go with about 1/4 of an inch at the most.  Cook it as you would an omelet -- lift up the edges on all sides and let the uncooked egg pour underneath.  If you're good enough you could probably flip it once the bottom sets... I'm not good enough.  When the top is puffy and not quite cooked through, slide it out of the pan and onto a plate.  You can put fillings on it and roll it up, or slice it up and serve it like noodles.