Recipe for Egg Roll (Tamagoyaki)


  • 6 eggs
  • 150gm K&N’s Smoked Breast Fillet
  • 2 tablespoon carrot, finely chopped
  • 2 tablespoon onion, finely chopped
  • 2 tablespoon green part of spring onion, finely chopped
  • Salt to taste
  • ½ teaspoon black pepper
  • 1 teaspoon white pepper

Cooking Directions

First, crack the eggs into a mixing bowl and Then pass through a fine sieve to remove chalaza. Liquid without lumps is helpful in making egg roll successfully.

Now add in onion, carrot, green onion, salt black pepper, white pepper and Whisk until combined.

Prepare the K&N’s Smoked Breast Fillet Strips as per the instructions on the pack and slice the strips.

Lightly grease a frying pan with the oil. It’s a small egg roll. And heat the frying pan. Then pour in ½ egg mixture, add the topping of prepared & sliced K&N’s.

Smoked Breast Fillet Strips and over low heat cook it over until half done.

Roll the omelet half way from the right to the middle. And move the egg roll to the right edge of the pan.

If there is not enough oil, lightly grease the pan each time you roll up.

And add in ¼ egg mixture to cover the left half of the pan, add the prepared & sliced strips. And cook until half done.

And roll again half way up from the right to the left and move the egg roll to the right side of the pan.

And add in the remaining egg mixture with strips topping and cook until half done.

And finally roll all the way up transfer to a cutting board.

When an egg roll is hot, it’s easily broken, so let cool before cutting. Slice into bite-size pieces and serve.

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