Rolled omelette (Korean / Japanese style)
1
Layered rolled omelette, tamagoyaki / gyeran-mari technique: cook in thin successive layers then roll.
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eggs|3|pcs
fresh chives|2|tbsp|finely chopped
salt|0.25|tsp
pepper|0.25|tsp
neutral oil|1|tsp|for the pan
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Beat the eggs with the chives, salt and pepper. Do not make foam.
Heat a rectangular (tamagoyaki) or small frying pan over medium-low heat with a little oil.
Pour a thin layer of beaten egg (about one third) to cover the bottom. Let set without browning.
When the surface is still slightly runny, start rolling the omelette toward you with a spatula or chopsticks.
Push the roll to the back of the pan, oil lightly if needed, pour a second thin layer of egg.
Let set then roll this layer around the existing roll.
Repeat once more with the remaining egg.
Remove from heat, rest 1 min then place on a board. Slice thickly to serve.
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A rectangular (tamagoyaki) pan makes rolling easier
A small round pan works too
Low heat keeps the omelette from getting too firm
You can beat the eggs with chopsticks
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breakfast
banchan
eggs
japanese
korean
quick
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Medium
Recommended warm
Chilled if delay
Cutlery
Low
Mild
Quick
Best the same day
Fragile to carry
