What is the texture of tamagoyaki when served immediately after cooking?
Answer
Light, airy, and slightly jiggly
When tamagoyaki is served immediately after it has finished cooking, while it is still warm, its texture is characterized by being light and airy, often possessing a slight jiggle due to the structure of the freshly cooked egg proteins and retained moisture. This airy quality is contrasted sharply by the texture it develops upon chilling, where the proteins set more firmly, leading to a much denser and more compact slice. The warm state is associated with the softest, least set consistency.
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