Season the eggs with salt and pepper, and lightly beat the mixture.
Work quickly! Heat a frying pan over medium-low heat. Spread some oil in the pan, and drop the beaten egg quickly into the center.
Using your dominant hand, use cooking chopsticks to push the egg from the edge towards the middle of the pan. Using your other hand, tilt the frying pan to spread the egg evenly in the pan.
Without letting the egg harden into a sheet, continue to push the egg towards the center to form lots of little wrinkles in the egg.
When the egg has reached your desired size and consistency, it's done.
(For children) Shake the pan to slide the egg over a bed of rice. Drizzle Japanese Worcestershire sauce and enjoy!
Story Behind this Recipe
I worked part-time job at a casual dining restaurant when I was in college and was taught how to make this popular menu item, omurice. It is easy to make, and the result is a creamy and fluffy top. I have made this dish ever since.
* Make the dish quickly (take into account direct and residual heat). * Make sure to heat the frying pan thoroughly before cracking the egg. *The restaurant used butter for frying, but I use vegetable oil when making this recipe. * The salt and pepper is my spin to the recipe, so add it to your liking.