Kinshi-eggs are the eggs look like thin threads. They are used as toppings of chirashi-zushi, hiyashi-chuka, and other dishes. Slightly sweet thinly cut kingshi-eggs are beautiful and delicious toppings. It may take some practice to make evenly yellow eggs without browning, but there are some tricks.

I order to prevent the eggs from sticking to the pan, use a non-stick pan with a small amount of vegetable oil. Spray oil is the best, but if you don’t have it, make sure to remove excess amount of oil with paper towel before pouring the egg mixture into the pan. Too much oil and strong heat doesn’t do well in this recipe.

The trick of making very thin egg sheet without tearing is a small amount of cornstarch. The cornstarch gives elasticity to the eggs and makes it harder to tear while cooking. Using a small pan also makes the job little easier. I used an 8″ non-stick pan for this recipe.



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