Japanese foods quite often use egg crape “Usuyaski Tamgo” to wrap rice or anything else, or shredded egg crape “Kinshi Tamago” as decoration. It is quite easy and quick to make once you remember the right ratio.
3 sheets of egg crape from a fry pan with 16-18cm diameter = 1 egg + 1/2 teaspoon of potato startch + 1/2 teaspoon of water. That’s it!
Instruction
1. In a bowl, mix potato starch and water well. If you use 1 egg, put 1/2 teaspoon of potato starch and 1/2 spoon of water.
2. Add egg to 1 and mix well. Option- You can strain the mixture for more beautiful look.
3. Heat a fry pan at medium heat, wait until the pan becomes hot. Add a small amount of vegetable oil and spread it with a piece of kitchen paper. I recommend of using non-sticky fry pan.
4. Pour about 1/3 of egg mixture to the fry pan. Turn the heat down to minimum, and wait about for 30 seconds or until you can see the edge is coming off from the pan.
5. Turn off the heat, and flip the egg crape with chopsticks, a spatula or hand. Wait for 15 seconds, and transfer to a flat plate. Repeat this until finishing the mixture.
If you want to make shredded egg crape, wait until the crapes are completely cooled before you cut.