Beautifully Made Egg Crepe (Jidan)
How to Finely Slice Egg Crepes for Perfect Korean Plating
Egg crepes, or ‘jidan’, are a quintessential element of beautiful Korean food presentation. Today, I’ll guide you through the simple yet elegant process of creating finely shredded egg crepes, perfect for any dish. Elevate your culinary creations with these colorful and delicate garnishes!
Basic Ingredients- 2 fresh eggs
- 4 tablespoons cooking oil
Cooking Instructions
Step 1
First, carefully separate the egg whites from the yolks of the two fresh eggs. This step is crucial for creating two distinct, vibrant layers for your crepes.
Step 2
In a bowl, gently whisk the egg whites until just combined. Avoid creating too much foam; aim for a smooth, liquid consistency.
Step 3
In a separate bowl, whisk the egg yolks until smooth. Ensure there are no lumps for a perfectly even crepe.
Step 4
Heat a non-stick pan over medium-low heat and add about 1 tablespoon of cooking oil, ensuring the surface is lightly coated. Pour the whisked egg whites into the pan and spread them thinly. Once the edges begin to set and the surface still looks slightly wet, turn off the heat and carefully flip the crepe to cook the other side through. Adjust the heat as needed to prevent burning.
Step 5
Add a little more oil to the pan, then pour in the whisked egg yolks and spread them thinly. Cook until the surface is no longer runny, then turn off the heat and flip to finish cooking. Make sure it’s fully cooked.
Step 6
Once cooked, carefully remove both the egg white and egg yolk crepes from the pan and place them on a plate. Allow them to cool completely. It’s important to let them cool thoroughly before slicing to prevent them from breaking.
Step 7
Take the cooled egg white crepe and fold it in half, then overlap the edges. This preparation makes it easier to slice into uniform strips.
Step 8
Gently and slowly roll the folded crepe into a tight log. Avoid rolling too tightly, as this can cause it to tear. Aim for a loose roll, as if gathering it together.
Step 9
Now, slice the rolled egg white crepe into thin, even strips. Wiping your knife between cuts will help achieve cleaner slices.
Step 10
Repeat the folding process with the cooled egg yolk crepe, folding it in half and overlapping. Align it with the egg white crepe for consistent thickness.
Step 11
Gently roll the yolk crepe into a log, just as you did with the white. Handle with care to prevent tearing and maintain an even roll.
Step 12
Slice the rolled egg yolk crepe into thin, uniform strips, similar to the egg white crepe. Angling your knife slightly can create a more aesthetically pleasing cut.
Step 13
Your beautifully colorful egg crepes are now complete! Use them as a vibrant garnish for bibimbap, fried rice, salads, and many other Korean dishes.
