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Friday, April 13, 2018

Swiss Diamond Tamagoyaki Japanese Omelet Pan Review @SMGurusNetwork

Did you know that tamago means egg in Japanese? If you're not a foodie or a fan of sushi, you probably haven't heard the term. My wife is a frequent lover of tamago over nigiri sushi, so I learned that a long time ago. It is basically an egg roll, quite literally, where you roll multiple layers of cooked egg together. While I've known what tamago is some time ago, one thing I hadn't learned is how to make it myself. Thanks to the folks at Swiss Diamond, they gave me the chance to try out their Tamagoyaki Japanese omelet pan to do just that. Boy do I need more practice. Read on to find out about a giveaway of the pan, too.
Before I could try to actually cook one, I had to learn how. This pan isn't just a way to make square omelets. You can't just throw some egg in the pan and hope it rolls itself. I did what anyone does nowadays if they want to learn something new... I went to YouTube.
The first video I watched was this chef making three at a time. Boy, was I going to need lots of practice. But, it gave me a rough idea of what I was in for as far as rolling the eggs.

After further reading and watching... what I learned was you typically start with SIX eggs and strain them to give you a smoother finish. The pan has a volume of .7 liters / .8 quarts. The straining reduces the among of egg used, so plan accordingly to figure out actual egg count and remember for next time. You even add some sugar to make the rolled egg a little sweeter. Oh, and the pan has to be really hot before pouring in any egg....
After further research... I found you should start learning with just one egg and work your way up. So... that is what I did. The one egg recipes seemed to call for scallions or something green inside, to give the rolled egg a prettier appearance. I didn't have any scallions (or spinach) so I went with just some onion, cut into larger pieces. 
Did I mention the whole process with one egg would be done in about two minutes? After heating up the pan, I poured in some oil and the egg. The oil helps ensure the egg doesn't stick. Yes, the pan is nonstick, too... If using multiple eggs, you pour in an egg or two at a time and roll the egg, then pour in more and make more layers, repeating until you're out of eggs and you have a thick roll.
With just one egg, you're done pretty quickly. Trying to take pictures along the way doesn't help, but I was able to roll it a little bit, nowhere near what it should have looked like. You should use a single chopstick to help move the rolled egg around. I wasn't going to try a pan flip of the egg as I saw in several videos, kind of like flipping to the second side of a pancake.
Yeah, the final product looks nothing like it should and the onions didn't really do much to show off the roll. The idea is you cut the produced roll into five or six pieces going across. They're thick enough that you typically wouldn't present it whole. Did I say I needed more practice?
With all that said about learning to make the tamago, what about the pan? As this post is a review on the pan... 

First off, with the Swiss Diamond pan, there are actually real diamond crystals in the pan. Nothing nearly the size to put on a ring, though. More importantly, the pan is PFOA-free. If you're not familiar with the term, it is a chemical used in older style non-stick pans, typically called Teflon. It can flake off when the pan is used improperly (with a metal utensil or when stacked poorly) and the fumes are potentially carcinogenic when pans are overheated. You want to make sure any new nonstick pan you purchase is PFOA-free. If you still have some older non-stick pans that aren't PFOA-free, it is probably time for an upgrade. If you're not sure about the pan, it probably isn't PFOA-free.

The pan itself is on the heavier side. It is a thick grade of cast aluminum, made in Switzerland. It is dishwasher safe, though recommended for hand washing, only. The pan was a breeze to cleanup, as there was little to no residue left behind from the cooking. The pan is even oven-safe, to 500°F (260°C). Do be sure to use a glove/gloves when removing from oven. If you're using it in oven, though, you aren't making tamago.

Swiss Diamond also offers a limited lifetime warranty on the pan, to the original owner.

The pan runs $109.95 at Swiss Diamond. The biggest question most people will have about the pan is do they really need it. That is obviously a personal decision, but if you're into learning new styles of cooking, or just some new recipes, the Tamagoyaki pan provides the foodie with an alternative way to cook your eggs. Most, if not all, people I know who have tried tamago at their favorite sushi shop, like it. This pan offers the ability for you to make them at home, a definite cost savings if you buy them less frequently then.


I really do like the quality of the pan and how it performed. As I try to make the rolled egg more frequently, hopefully they will start coming out better. I can't use the excuse that the pan wasn't good enough. Swiss Diamond has a full lineup of regular pans, too, if you're in the market for cookware. You won't be disappointed with this one. 

This weekend, I'll be starting a giveaway for your own Tamagoyaki pan from Swiss Diamond as part of the Mother's/Father's Day Gift Guide. Be sure to watch for it. [GIVEAWAY ends 5/6]


Disclosure: I received the above mentioned product for the purpose of this review. No other compensation was received. All opinions stated are my own and may differ from yours. See my disclosure policy for more information.
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