Tamagoyaki Advice?
 

I want to make Tamagoyaki, rolled omelet, for a friend tomorrow...problem is I don't have a square pan...and Its really hard to roll it in a round one. Does anyone had any round pan advice? I usually use a spatula and a fork to roll it but it breaks lol

It's very odd that I had been thinking essentially the same thing. Probably because of watching the Shuffle anime. Anyway, I'm thinking you could fold the round arc edges of the omelet in to form a roughly squarish shape. Then find a method to flip the whole omelet at once to ensure even cooking. After that, roll as normal.

That's my guess anyways.

Failing that, go ask Nerine.

Hi.
Does this serve as a reference?

YouTube - ３分で作る玉子焼き

YouTube - 日本料理若福の玉子焼き（Japanese omelet）

YouTube - 築地市場名店松露的玉子燒教學

The trick i found with Tamago yaki is you have to do it in layers; cook a bit, roll, add more raw egg, cook a bit, roll, etc. the heat and the slight undercooking keep it flexible. If you cook it all as a flat sheet and then try and roll it the egg has become too set and it will break.

You also need a very hot, very good NON-STICK frying pan. I've got a whole assortment (all round) at home, and it only seems to work in one of them, so half of the trick seems to be in the pan. Also, don't think of it like omelette too much, but more like trying to cook a french crepe; keep all the layers relatively thin, don't over-whisk air into the mix.

other than that; lots and lots of practice. Tamagoyaki is notorious for being a pain in the butt to get perfect.