Tamagoyaki Advice Update

I posted recently seeking advice on how to make a better tamagoyaki and received a lot of good advice here.

I reduced the heat in the pan and also tried to “flip/fold” the egg layers faster. There’re some air pockets still but the colour is looking much better than my previous attempt.

Another tip someone gave was to sieve the eggs. Picture 1 is with sieved eggs while Picture 2 is with unsieved eggs, there is a clear difference between them. Will definitely be sieving my eggs in the future!

Thanks all for your help and advice 🙂