EGGLESS TAMAGOYAKI RECIPE

Soft, fluffy, and delicately layered, Tamagoyaki is a Japanese rolled omelette that’s as pleasing to look at as it is to eat. In this recipe, we swap in HerbYvore Alté Egg – a high-protein, zero-cholesterol egg alternative that scrambles, sets, and tastes just like the real thing. The result is all the tender texture and savoury-sweet flavour you love, with the bonus of being lighter and more nutritious! Layered with seaweed for a subtle umami kick, it’s perfect for breakfast, a snack, or tucked into a bento box.

INGREDIENTS

• 1 cup HerbYvore Alté Egg
• 2 tbsp plant-based milk
• 1 tsp black salt
• 3 pcs seaweed
• Soy sauce to drizzle

(Serves 1)

METHOD

1. Mix all ingredients except seaweed in a bowl.
2. Preheat a tamagoyaki pan on medium-low heat and lightly oil it.
   
3. Add ~⅓ of the mix and spread evenly.
   
   
4. When bottom sets, add a seaweed sheet and roll.
5. Push roll to edge, repeat with remaining mix and seaweed.
6. Optional: Bake at 130°C for 10 minutes for a firmer center.
   

Serve warm, sliced into bite-sized pieces, with a drizzle of soy sauce and a side of pickled vegetables for a true Japanese-style touch!