A delicious, silky-smooth Korean omelette worth mastering: Tornado Eggs!
My daughter describes Tornado Eggs as, “Eggs, but better.” Yup, Tornado Eggs are EXACTLY that.
Soft, fluffy layers of eggs. Bundled into a beautiful twist. Melt-in-your-mouth texture with ribbons of silky, velvety smooth eggs. SO GOOD!
What are Tornado Eggs?
Tornado Eggs are a popular South Korean street food. Basically, they are a type of omelette. What sets them apart are the layers of silky smooth eggs that twist together, like a tornado.
Originating in Japan, they also go by the names Tornado Omurice, Tornado Omelettes, Egg Tornados, or Omelette Rice. They gained widespread appeal from viral TikTok videos. And YouTube videos, where the most popular video has over 18 million views!
Tornado Eggs are typically served over a mound of fried rice. Also, there’s usually a sauce. A demi-glace or some kind of curry — anything from Japanese style curry to Butter Chicken. Eaten this way, they are a real treat.
When I want to go all out, I include a sauce. And even a crispy, deep fried Pork Katsu on top!
But most days, I just want something easy, fast, and delicious. That’s how I started simplifying the recipe to the bare minimum: fried rice + eggs.
I grew up eating Bokkeum Bap (Korean fried rice) wrapped in luscious egg omelettes like a burrito, with a squeeze of ketchup on top. Needless to say, rice + eggs are major comfort food.
Tornado Eggs are another way to enjoy the fried rice + egg combo. They taste so good with Ginger Fried Rice (see recipe below), Kimchi Fried Rice — basically any kind of fried rice!
Once you master these eggs, you will be making them all the time, too!
Tips + Technique:
Tornado Eggs look easy to cook. And with practice, they are! 😉 Here’s some tips I learned along the way:
1. Non-stick skillets work best. To twist properly, the eggs need to glide and move around easily.
2. Skillet size matters. If the pan is too big, the eggs will spread out and be harder to twist. I use a Tfal 8″ non-stick skillet for 2 eggs and a Tfal 9.75″ non-stick skillet for 3 eggs.
3. Add a little oil. Even though it’s a non-stick pan, add a little oil so the eggs don’t stick at all.
4. Use medium heat… then wait until properly pre-heated! The pan needs to be hot enough so the eggs bubble (slightly) and the edges start to firm. But if it’s too hot, it will overcook and be hard to twist! If it’s not hot enough, the eggs won’t twist and instead tear as you turn the pan.
5. Use LARGE chopsticks with blunt ends. The eggs need something to grab. Fine, pointy ended chopsticks are too small. I use long, melamine cooking chopsticks with blunt ends. The perfect utensil for the eggs to hold onto while it twists!
6. Keep a small gap between the chopstick ends. When you first start twisting, there’s a natural temptation to bring the chopsticks together. But for ribbony layers of eggs that mound nicely — keep a 1-2 inch gap between the chopstick ends.
7. Spin the pan! Rotate the pan away from you while keeping the chopsticks firmly planted in place.
8. Plate your fried rice first. Tornado Eggs cook amazingly fast. Like done in 60 seconds fast. When finished, you’ll want to transfer immediately so they don’t overcook.
How to Make Tornado Eggs:
First, make the Ginger Fried Rice. The eggs themselves cook very quickly (1 minute or less!) so make the rice first.
Saute ginger + green onions in a non-stick skillet. Add cold, day-old rice, breaking up with a wooden spoon. Add salt and pepper to taste. Toss a few times to combine.
Scoop Ginger Fried Rice into a ramekin and turn upside down onto a plate. Now you have a pretty mold of fried rice!
Time to make the Tornado Egg. Crack eggs into a bowl and whisk well with a pinch of salt. Optional: put the eggs in a sieve for extra silky texture.
Heat a non-stick skillet on medium heat until hot, then add a little oil. Add eggs. Grab the ends with chopsticks, turning the pan to create those beautiful, twisted ribbons of egg. It’s easier to watch:
Plate immediately. Enjoy!
Tornado Eggs + Ginger Fried Rice
- Non-stick skillet (for fried rice)
- Large, blunt-end chopsticks
- 8" non-stick skillet for 2 egg Tornado Omelette OR
- 9.75" non-stick skillet for 3 egg Tornado Omelette
- optional: fine mesh sieve
Ginger Fried Rice
- 2 green onions, chopped finely
- 1/2 inch ginger, grated
- 1-2 tsp oil (any neutral tasting oil works)
- 2 cups cold, day-old rice
Tornado Egg Omelette
- 4 eggs (large, organic) *for 2 egg omelettes
- pinch salt
Ginger Fried Rice:
- Heat a large non-stick skillet on medium heat. Add oil, ginger, and green onions and let it sizzle away for 30-60 seconds. When fragrant, add cold, day-old rice and break up large chunks with a wooden spoon. Add salt and pepper to taste. Toss a few times to combine and cook until rice is heated through and no longer hard, about 5-6 minutes. Set aside.
- Evenly divide Ginger Fried Rice into 2 portions. Scoop each portion into an 8-ounce ramekin, patting down with the back of a spoon. Turn upside down onto a plate. Remove ramekin, leaving behind a perfectly shaped mound of fried rice.
- Make 1 omelette at a time: Crack 2 eggs into a bowl and whisk well with a pinch of salt. Optional: put the eggs in a sieve for extra silky texture.
- Heat a non-stick skillet on medium heat. When the pan is hot, add a little oil (about 1 tsp) and swirl around. Add eggs. They should immediately spread out into the pan. When you see bubbles and firm edges, grab the edges with chopsticks and move towards each other, leaving a gap between the chopstick ends. Turn the pan away from you while keeping the chopsticks in place, facing you. As the eggs cook and start twisting, keep turning the pan. Jiggle and shake the pan from time to time, so the uncooked egg will fall down to the bottom of the pan.
- Plate Tornado Eggs immediately on top of fried rice. Repeat with 2nd omelette. Enjoy!