tag:blogger.com,1999:blog-5903616918786253155.post6164990775511239429..comments2024-03-28T16:17:09.145+08:00Comments on Life as a Bon Vivant: The Yuu 一遊Jasonhttp://www.blogger.com/profile/07065954132923109958noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5903616918786253155.post-69097349895488026962009-07-26T23:15:35.748+08:002009-07-26T23:15:35.748+08:00LOL, you know what, I can;t decide either. (btw, I...LOL, you know what, I can;t decide either. (btw, I am sure we can all handle the truth and nothing bu the truth ... haha) I always welcome new ideas and new cooking techniques but maybe I am just too fond of the traditional Tamagoyaki. I am perfectly alright with the 63 degree slow-cooked eggs but I think they should make a new / special name for it and leave the Tamagoyaki the way it should be ... at least the way I like it ... haha ... wishful thinking indeed right? ^_^Jasonhttps://www.blogger.com/profile/07065954132923109958noreply@blogger.comtag:blogger.com,1999:blog-5903616918786253155.post-50135607938213665502009-07-26T18:03:33.838+08:002009-07-26T18:03:33.838+08:00It seems like the trend nowadays that the Tamagoya...It seems like the trend nowadays that the Tamagoyaki is deliberately slow-cooked, not charred on the surface and comes out as a whole block? <br /><br />63 degree eggs have caught on with Japanese Izakayas! <br /><br />Truth be told - some people might have a problem with it. We might desire this texture with slow cooked eggs and also the runniness on top of Omelette rice, which doesn't have much 'layering' texture either. So is there anything wrong with doing Tamagoyaki this way? I can't decide lol! ^o^Babedolphinnoreply@blogger.com