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2026-07-21 16:50:58 +02:00
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+Rolled omelette (Korean / Japanese style)
+1
+Layered rolled omelette, tamagoyaki / gyeran-mari technique: cook in thin successive layers then roll.
+---
+eggs|3|pcs
+fresh chives|2|tbsp|finely chopped
+salt|0.25|tsp
+pepper|0.25|tsp
+neutral oil|1|tsp|for the pan
+---
+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.
+---
+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
+---
+breakfast
+banchan
+eggs
+japanese
+korean
+quick
+---
+Medium
+Recommended warm
+Chilled if delay
+Cutlery
+Low
+Mild
+Quick
+Best the same day
+Fragile to carry