Gourmet Pollack Roe and Cheese Rolled Omelet
An Elegant Rolled Omelet with Pollack Roe and Cheese
Tired of plain rolled omelets? Try adding the delightful pop of pollack roe and the gooey stretch of cheese! When you need a quick side dish or want to elevate your usual egg preparations, this recipe offers a more sophisticated take that appeals to adult palates. It’s a simple yet impressive dish perfect for any meal or as a lunchbox addition.
Ingredients- 4 large eggs
- 1 strip of pollack roe (albacore roe), eggs only, casing removed
- A little mozzarella cheese
- Pinch of salt
Cooking Instructions
Step 1
Crack the 4 eggs into a bowl. Add a pinch of salt and whisk thoroughly until the yolks and whites are well combined. For an even smoother texture, you can strain the mixture through a fine-mesh sieve, but vigorously whisking is sufficient for a delightful result.
Step 2
When preparing the pan for the rolled omelet, using too much oil can lead to excessive bubbling and foam. Lightly coat the pan with oil using a paper towel, ensuring only a thin layer remains. This helps prevent sticking and results in a cleaner finish.
Step 3
Pour a thin layer of the whisked egg mixture into the heated pan. Cook over low heat, gently spreading the egg to cover the bottom thinly. This first layer should be just enough to create a base.
Step 4
Once the first layer of egg is about 70-80% cooked, you can add more egg mixture. Depending on the size of your pan, you might divide the egg into 2 or 3 additions (use 2 for a wider pan, 3 for a standard tamagoyaki pan). While chives are a nice addition, as seen in some recipes, we’ll be adding mozzarella cheese today to make it appealing for children and add a delightful melt.
Step 5
When the egg layer is semi-cooked, begin to roll it from one end of the pan. Gently pull the rolled egg towards the center and carefully lay the pollack roe eggs in a straight line along the edge.
Step 6
Continue rolling the egg over the pollack roe. Don’t worry if the omelet cracks slightly or the shape isn’t perfect at this stage, as we’ll be adding more egg later. Keep the heat on the lowest setting. Using two spatulas, one in each hand, slowly and steadily roll the omelet. It might feel a bit tricky at first, but it becomes easier with practice.
Step 7
After rolling the first section, pull the omelet forward slightly. Pour the remaining egg mixture into the empty space in the pan. Then, roll the existing omelet into the newly poured egg mixture, continuing to build layers.
Step 8
As the omelet nears completion, sprinkle in some mozzarella cheese in the middle. The cheese will melt and blend beautifully with the egg, adding a rich flavor.
Step 9
Once cooked to your liking, slice the rolled omelet into bite-sized pieces. Your delicious pollack roe and cheese rolled omelet is ready! Enjoy it warm for the best gooey cheese experience.
