卵たまご焼やき

noun

rolled omelette; tamagoyaki

A Japanese rolled omelette made by layering thin sheets of seasoned egg in a rectangular pan. Often sweet or savory, served in bento or as sushi topping.

• 朝あさごはんに卵たまご焼やきを作つくった。

  I made tamagoyaki for breakfast.

• この卵たまご焼やきは少すこし甘あまめの味あじ付つけです。

  This rolled omelette is seasoned a little on the sweet side.

noun

fried egg

Less common usage; typically refers to a simple fried egg, but 目玉焼き (medamayaki) is the usual word for a sunny-side-up fried egg. 卵焼き in this sense may appear in older or regional contexts.

• 昔むかしは卵たまご焼やきと言いえば、今いまでいう目め玉だま焼やきのことだった。

  In the past, 'tamagoyaki' referred to what we now call a fried egg.

noun

tamagoyaki pan; rectangular omelette pan

A small rectangular frying pan specifically designed for making rolled omelettes. Often called 卵焼き器 (tamagoyaki-ki) in full.

• 卵たまご焼やきを買かったので、明日あしたから上手じょうずに作つくれるかな。

  I bought a tamagoyaki pan, so I wonder if I can make it well from tomorrow.