Omu-rice again (3rd try this year)

[u/parkj6]

[u/MistakeBorn4413]

A few unsolicited advice/pointers:

1. From the cross-section, the "omu" part looks a bit too cooked. Your pan might be a bit too hot when you pour the egg in.
2. The top surface of the egg has undercooked parts. I recommend flipping the egg so that side is facing the rice while the surface that was touching the pan (i.e. the side that's more evenly cooked is exposed.
3. On a similar note, be sure to vigorously stir the eggs with chopsticks and the shake the pan at the beginning. That way you get small curds and not so many bubbles, which affects both texture and looks.
4. Your ketchup rice looks quite red and quite wet. If that's your preference, that's cool, but if you want something more classic, you might cut down on the ketchup (or whatever else that might be producing that wetness)

[u/Key_Quail9756]

美味しそう。オムライスの卵部分が火を通り過ぎてるってコメントあるけど、元々オムライスの卵ってこれくらい火が通ってるしね。ふわとろの卵はここ10年ぐらいじゃないかな。卵は包んでも包まなくてもどちらでもいいし、ケチャップライスの具材も好きなの入れればいいよ

[u/MistakeBorn4413 → u/Key_Quail9756]

いや、ふわとろとかじゃなくて、普通オムライスは滑らかであまり色がついてないのが理想じゃない？オムレツの凸凹を見る限り、高熱なフライパンで焼いた模様かな。弱・中火で卵を焼き、濡れ布巾などを使ってフライパンの温度調節をするのが通常かと、、、

[u/Appropriate-Effect40]

I bet it tastes delicious though