Japanese Tamago-Style Quail Eggs (Rolled Omelet Bites)

Ingredients

• 18 large quail eggs
• 1 tbsp unsalted butter
• 1.5 tbsp soy sauce (low-sodium if desired)
• 1 tsp mirin (or Japanese cooking wine)
• 1 tsp rice vinegar
• 1 tsp erythritol (or other low-carb sweetener)
• 0.25 tsp granulated garlic (or garlic powder)
• 0.25 tsp fine salt(optional)
• 1 tsp neutral oil (for the pan)(optional)

Instructions

1. 1

   Prep (15 minutes total): Crack quail eggs into a bowl. Whisk until smooth and slightly foamy. Whisk in soy sauce, mirin, rice vinegar, erythritol, and garlic (and add a pinch of salt only if your soy sauce is not salty).

2. 2

   Cook (20 minutes total): Heat a nonstick skillet over medium-low. Add butter and a light film of neutral oil if needed. Pour a thin layer of egg mixture into the pan, tilting to spread into a thin omelet. Cook until just set, about 1–2 minutes.

3. 3

   Roll and repeat: Starting from one edge, gently roll the omelet. Push the roll to one side, add a little more egg mixture to the exposed pan surface, and cook until set. Roll again. Continue layering and rolling until all egg mixture is used (aim for several thin layers).

4. 4

   Finish: Transfer the rolled omelet to a cutting board and let rest 2 minutes. Slice into bite-size pieces (about 1 inch / 2.5 cm). Serve warm or at room temperature.