What is Kinshi Tamago?
Kinshi Tamago (錦糸卵) is a delicate Japanese garnish made of thinly sliced, crepe-like egg. Its name, which translates to “golden thread egg,” comes from its resemblance to a fine, shimmering brocade.
This ingredient is great for adding a touch of elegance, color, and subtle sweetness to various dishes. You’ll often find Kinshi Tamago adorning chirashi-zushi (scattered sushi) or Hiyashi Chuka, which makes both the visual appeal and flavor profile of these meals look and taste better.
Making Kinshi Tamago is really simple. There are just two ingredients—eggs and salt! First, beat the eggs until they’re nice and smooth, then cook them in a heated pan to create a paper-thin omelet. Once cooled, the omelet is sliced into delicate golden threads.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Kinshi Tamago at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Break a medium egg into a bowl and add salt. Give it a good whisk until it’s all combined.
If you want a smoother texture, just strain the mixture through a fine-mesh sieve into another bowl.
This step gets rid of any chalazae (the thick strands attached to the yolk) and makes the consistency more even.
Heat a small non-stick frying pan over low to medium-low heat. Coat the pan lightly with cooking oil using a paper towel, making sure to cover it evenly and remove any excess. This thin layer of oil prevents sticking without making the crêpe greasy.
Next, pour the strained egg mixture into the pan, swirling to create a thin, even layer covering the bottom. If you’re using a small pan, you might need to cook the egg in batches to avoid the crepe becoming too thick.
Cook until the egg is about 80% set, which should take about 2-3 minutes.
The surface should remain slightly soft. Just be careful not to brown the underside, as this can affect the final appearance and texture.
Take the pan off the heat and carefully transfer the egg crepe to a cutting board. Gently roll the crepe into a tight cylinder, starting from one end. Use a sharp knife to slice the rolled crepe crosswise into thin strips, about 1.5mm (1/16 inch) thick.
I hope you enjoy this Kinshi Tamago recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Use Kinshi Tamago for These Recipes!
Kinshi Tamago (Shredded Egg Crepe)
Ingredients
- 1 egg
- 1 pinch salt
- 1 tsp cooking oil
Instructions
- Crack 1 egg into a bowl and add 1 pinch salt. Whisk until the yolk and whites are combined.
- Place a fine mesh sieve over a bowl and pour the whisked egg through. Use a spoon to work it through.
- Heat a pan on medium low and add 1 tsp cooking oil. Spread the oil evenly and wipe away the excess with kitchen paper to ensure a smooth surface without heatspots. Pour the egg into the pan and swirl it around to make a thin even layer. If using a small pan, you might need to make multiple batches to keep it thin.
- Fry until about 80% done, the surface should be almost set (not fully cooked). Check underneath regularly and be careful not to let it brown.
- Carefully peel the egg crepe out of the pan and place it on a chopping board. Roll it up and cut into thin strips.
- Enjoy with hiyashi chuka, chirashi sushi bowls and more!
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