Alas, when I opened the tray of eggs, I couldn’t help but gasp.  Not only was one egg conpicuously missing…

…one was cracked and slightly brown, too!

In fairness to the store where I bought these eggs from (Walmart), I had 30 perfect eggs the one and only other time I got eggcited and went egg crazy.  Oh well.  I betcha even experienced chefs (yes, even the ones from popular chains like Westgate) get duped, too, every once in a while.  Hee hee.  I’m charging this one to eggsperience.  :P

Two Sundays ago, I woke up with breakfast already waiting for me and Abby already eating.  Hubbys made Abby a one-egg tamagoyaki and divided a 4-egg tamagoyaki mixture between the two of us…

Both hubby and I still need work on our tamagoyakis.  As you can see, it doesn’t look like the one you normally eat at a Japanese restaurants, which have very pronounced corners and rectangular in shape. But it tasted Japanesey.  Hee hee.

Being a kitchen novice, Hubby isn’t so big on presentation.  So I played with my omelette a little…

No diet pills necessary for a light and healthy breakfast of omellete, toast, cheese and a cup of freshly brewed coffee.

Here’s the recipe that hubby used for his tamagoyaki:

Recipe for the 4-egg Tamagoyaki

4 eggs

1/4 ~ 1/3 cup dashi

1/4 teaspoon salt (small pinch)

Light soys auce and mirin : Optional and to taste

Recipe for 1-Egg Tamagoyaki

1 egg

1/4 teaspoon dashi

1~2 tablespoon water (this is to dilute the already thick dashi)