https://www.japancentre.com/en/recipe/20-tamagoyaki-japanese-omelette
I did everything exactly but the eggs burnt at the bottom and bubbled so much it became thick and fluffy whilst not cooking on the top. Not just this recipe either all my eggs burn on the bottom and bubble unreasonably, even fried eggs do this.
What happened?
It can't be overmixing in the bowl, there was still its of whole egg in there that were impossible to mix out.
Is it because I put my eggs in the fridge so they don't rot immediately? If so, is there a way to make them last for months without fridging them?
I used extra virgin olive oil as cooking oil as I heard that was the healthiest.
I don't know what's wrong so I don't know what flair to use.
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