Kinshi tamago (錦糸卵) is egg strips made by thinly slicing an egg crepe. It is often used as a topping for some of the Japanese dishes such as sushi and cold noodles.
We want our kinshi tamago to not break off easily as we touch it or eat it. Some recipes use starch (potato starch, etc.) to achieve this. But my recipe does not use starch, making it more keto-friendly.
The combination of saltiness and sweetness makes it taste amazing too.
Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients)
Ingredients
- 1 whole egg
- 1 pinch salt
- 1 tsp sugar (You can use low-carb sweeteners instead. I like to use zero-carb monk-fruit sweetener (Lakanto).)
directions
- Add all the ingredients into a bowl and whisk well until the egg white turns liquid and is no longer visible.
- Place a large pan on low heat and apply a thin coat of oil.
- Add the egg mixture to the pan and spread it across the pan.We want to add just enough egg mixture to cover the pan. The crepe should be very thin (about 1 mm (1/32 in)).
- Once the egg mixture is spread across the pan, stop the heat. Wait for the egg to get cooked slowly with the residual heat.
- If the surface of the crepe is still wet after a few minutes, flip it over and allow it to cook the other side with the residual heat.(If the surface of the crepe is dry after a few minutes, then you don’t need to turn it over.)
- Once both sides of the crepe are solid, roll up the crepe on the pan using a spatula and transfer it onto the cutting board.Rolling up the crepe will make slicing it easier.
- Carefully slice the crepe into thin strips.
- We are done.See? They won't break easily!Enjoy!
Nutrition
Serving: 1servingCalories: 31.5kcalCarbohydrates: 2.2gProtein: 2.8gFat: 2.1gSaturated Fat: 0.7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.8gTrans Fat: 0.01gCholesterol: 81.8mgSodium: 11658.6mgPotassium: 32.8mgSugar: 0.1gVitamin A: 118.8IUCalcium: 12.3mgIron: 0.4mg
Hi! I’m a Japanese woman who lives in Tokyo. My passion is cooking and eating food. Read more about me at https://sakurayubi.com/about/
