How does the texture of tamagoyaki generally change upon refrigeration?
Answer
Becomes much denser and more compact
Refrigeration significantly alters the physical structure of the tamagoyaki. The cold temperature causes the proteins within the egg layers to set more firmly than when warm. This setting process results in the omelet becoming noticeably denser and more compact. While this firm texture is not ideal if one seeks a melt-in-your-mouth, soufflé-like quality, it is highly desirable for practical reasons, as this firmness allows for very clean, precise slicing necessary for aesthetic presentation in packed lunches like bento boxes.
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