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