The perfect Tamago is silky, juicy, without air holes and quite spongy. The Tamago is also cooked to perfection it has not been given too little or too much heat.
It is very hard to make the perfect Tamago. When I went to California Sushi Academy we were also tested how good we have to make Tamago. During the sushi chef and sake sommelier education I managed to make a lot of Tamago.
If you get the chance you should to try to eat Tamago.
Read more about Sushi chef & sake sommelier Zoë Escher
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.