Tamagoyaki Omelette Pan

A small rectangular pan for tamagoyaki, the Japanese rolled omelette. The egg is poured in thin layers and rolled up from one end, and the straight sides are what make that possible — a round pan gives you tapered ends and an uneven roll.

It is a useful shape well beyond its original job. A rectangular pan makes a square fried egg for a sandwich, toasts a single slice of bread, and cooks two rashers of bacon flat. Being small, it heats in moments and suits a one- or two-person breakfast.

Why you'll love it

• Straight sides — the shape a rolled omelette needs.
• Non-stick surface — thin egg layers lift and roll cleanly.
• Small and quick — heats fast, uses little oil.
• Gas and induction — works on both.

Details

• Material: metal pan with non-stick cooking surface
• Shape: rectangular
• Hob: gas, induction
• Ideal for: rolled omelettes, fried eggs, sandwiches, small portions

Cook on a low to medium heat and use wooden or silicone tools. Egg cooked too hot browns before it can be rolled.