METHOD

1. In a bowl, whisk together QL Omega Eggs, salt and pepper.

2. In a tamagoyaki pan, grease it with a bit oil.

3. Spoon a ladle of egg mixture onto the pan and cook on low heat until half cook. Slowly roll it up.

4. Repeat step 3 but before rolling it up, place a sheet of seaweed on top of the egg mixture.

5. Repeat step 4 but before rolling it up, place a slice of cheddar cheese on top of the seaweed.

6. Continue step 4 and 5 until desired size is achieved. Remove from pan.

7. Slice it into 1 inch thick and garnish with mayonnaise and ebiko.