Sicilian Pistachio Tamago Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - Water
  • 3/4 cups - Sugar
  • 4 - Eggs
  • 1 - Vanilla Bean
  • 1/2 cups - Sicilian Pistachios, chopped
  • Directions:

    Make simple syrup: In a small pot, combine ½ cup water and ½ cup sugar and bring to a boil, stirring until sugar dissolves. Let cool.

    Preheat oven to 350 degrees. Separate 4 eggs. Split 1 vanilla bean and scrape seeds into a bowl. Add ¼ cup sugar and egg whites. Whip to soft peaks. In another bowl, beat yolks lightly. Fold yolks into whites.

    Lightly coat an 18-by-12-inch silicone baking mat with cooking spray and place on a baking tray. Spread egg mixture evenly over mat. Sprinkle ½ cup chopped Sicilian pistachios over batter. Bake until spongy, 6-8 minutes. (Do not let edges brown.)

    Let omelet cool slightly before loosening edges and flipping over onto a piece of lightly greased parchment paper. Cut into eight even-size squares and brush lightly with simple syrup. Layer squares on top of one another, pressing down lightly after adding each layer. Chill at least 1 hour before slicing and serving.

    Brief Description

    Egg dish inspired from Japanese food

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 25 min


    WSJ Off Duty, 1/26/2013, Chef Laurie Jon Moran, Le Bernardin, New York

    Posted By:


    Posted On:

    January 26, 2013

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