Korean Rolled Omelette — Basically, the beaten eggs are cooked until almost set, then tightly rolled/folded in layers, and finally cut into slices. It’s usually eaten as a side dish for any meal, not just breakfast, and hugely popular as a lunch box item. To me, this is another delicious side dish that I can whip up last minute.
Ingredients
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- 3 large eggs
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- 1 scallion, finely chopped
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- 1/2 small carrot, finely chopped
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- Salt to taste (about 1/8 or more)
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- vegetable oil for frying
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- medium size non-stick pan (9 to 10-inch).
Instructions
- Finely chop the scallion and carrot.
- Crack and beat the eggs, in a bowl with a spoon or a fork, until the yolks and whites are blended well with no visible strings of whites. Stir in a pinch of salt. (The vegetables can be stirred in at this point or sprinkled over the egg in the pan.)
- Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
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- Visit Korean Rolled Omelette for full instructions
Originally posted 2019-01-31 08:07:56.
Originally posted 2019-01-31 08:07:56.
