Ham & Scallion Rolled Omelette: It’s Okay If It’s Not Perfect!
Ham & Scallion Rolled Omelette: A Simple Recipe Even If It’s a Little Crooked
There’s a saying, ‘It ain’t over ’til it’s over,’ and that applies to rolled omelettes too! Don’t consider it a failure if it doesn’t turn out perfectly. With a little love and attention to plating at the end, you might be surprised at how good it looks and tastes! This recipe combines the savory notes of ham with the fresh aroma of scallions for a delightful rolled omelette. Let’s make it together!
Ingredients- 3 fresh eggs
- 3 Tbsp milk (for tenderness)
- 1 tsp cooking wine or mirin (to reduce eggy smell)
- 2 tsp shrimp paste brine (or a pinch of salt, for seasoning)
- 1/3 can Spam (or other processed ham), diced small
- 1/4 stalk scallion (or green onion/chives), finely chopped
- Cooking oil (for greasing the pan)
- Ketchup (optional, for serving)
Cooking Instructions
Step 1
First, crack 3 eggs into a wide bowl. Whisk them gently with a fork until well combined. Add 3 tablespoons of milk to make the omelette tender and 1 teaspoon of cooking wine (or mirin) to remove any unpleasant eggy smell. Season with 2 teaspoons of shrimp paste brine for a savory depth of flavor. If you don’t have shrimp paste, a pinch of salt will work. Set this egg mixture aside.
Step 2
Now, let’s start rolling! Heat a non-stick pan over medium-low heat. Lightly grease the pan with cooking oil. Pour about 1/4 to 1/3 of the egg mixture into the pan, tilting it to spread into a thin layer. Let it cook for about 20-30 seconds until the surface is still slightly moist.
Step 3
Sprinkle the diced Spam (or ham) and finely chopped scallions evenly over the partially cooked egg layer. For a better flavor and appearance, don’t be shy with the scallions – you might regret not adding more next time! Begin rolling the egg from one side. Gently lift the cooked portion and roll it towards the center of the pan.
Step 4
Once you’ve rolled about half or two-thirds of the omelette, gently push the rolled portion to the top edge of the pan. Pour another 1/4 to 1/3 of the remaining egg mixture into the empty space at the bottom. Don’t worry if the omelette tears a little; the fresh egg mixture will flow into the gaps and seal them beautifully as it cooks.
Step 5
Repeat this process: pour egg mixture, roll, slide the rolled omelette back, pour more egg mixture, and roll again. Continue this for about three to four repetitions until all the egg mixture is used and you have a thick, rolled omelette. Once fully rolled, turn off the heat. Use a spatula to gently press down on all sides of the omelette (top, bottom, and sides) to ensure it’s cooked through and holds its shape nicely.
Step 6
Carefully transfer the rolled omelette from the pan to a plate or cutting board. Let it cool slightly for a few minutes. It’s best to let it cool down a bit before slicing; slicing while too hot can cause it to fall apart. Slice the omelette into bite-sized pieces. See how the pink ham and green scallions peek through? They’re like little assurances that this omelette is still delicious, even if it’s not perfectly shaped!
Step 7
Finally, let’s add a touch of flair with the plating! Arrange the sliced omelette attractively on a serving dish. Serve with a side of ketchup if desired. Even if your rolled omelette isn’t perfectly round, a little creative presentation can make it look amazing. Remember, homemade food made with care always tastes best!
