21, Aug 2023
Nutritious & Fluffy Basic Rolled Omelet Recipe





Nutritious & Fluffy Basic Rolled Omelet Recipe

Basic Rolled Omelet

Nutritious & Fluffy Basic Rolled Omelet Recipe

Eggs are known as nature’s perfect food, packed with nutrients and affordable for everyone. They’ve been a staple in homes for ages. Today, we’ll make a universally loved rolled omelet (Gyeranmari) using these nutritious eggs. It’s slightly golden on the outside and wonderfully soft inside, making it a fantastic side dish for kids or a perfect accompaniment to drinks. Follow these tips to create a beautifully thick and appealing omelet!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Eggs / Dairy
  • Occasion : Everyday
  • Cooking : Pan-fry
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients

  • 3 Fresh Eggs
  • 1/2 stalk Scallion (white part only), about 30cm long (approx. 30g)

Seasonings & Others

  • 1 tsp Fine Salt (approx. 5g)
  • Pinch of Black Pepper (approx. 1g)
  • 1 Tbsp Cooking Wine (Mirin or Sake) (15ml)

Cooking Instructions

Step 1

First, prepare the scallions for the rolled omelet. Peel the outer layers of the scallion and finely mince the white part. If the pieces are too large, the omelet might not cook evenly, or the texture might be unpleasant when bitten. Therefore, mincing them finely is recommended. Set the minced scallions aside for now.

Step 1

Step 2

In a wide bowl, crack open 3 fresh eggs. Add the prepared minced scallions, 1 teaspoon of fine salt, a pinch of black pepper, and 1 tablespoon of cooking wine (to eliminate any eggy smell and add flavor). Whisk everything together thoroughly using chopsticks or a whisk until the egg whites and yolks are fully combined and all ingredients are evenly distributed. Avoid over-whisking; just mix until everything is incorporated.

Step 2

Step 3

Now, let’s start making the rolled omelet. Heat a non-stick pan over medium-low heat. Add a little cooking oil or butter and spread it thinly with a paper towel to coat the pan. Be mindful of the heat; if the pan is too hot, the egg will burn easily. Pour a thin layer of the beaten egg mixture into the pan. Once the egg starts to cook, wait until the top is about 70-80% set, before it’s completely solidified.

Step 3

Step 4

When the bottom of the egg layer is cooked and the top is semi-set, carefully start rolling it from one end of the pan using a spatula or chopsticks. Roll it gently to avoid tearing the egg. Rolling it smoothly is key.

Step 4

Step 5

Gently push the rolled egg to one side of the pan, leaving space. Pour another thin layer of the egg mixture into the empty part of the pan. Once the new layer of egg begins to set, roll the previously rolled egg into this new layer. Repeat this process 2-3 more times, adding thin layers of egg mixture each time, to create a thick omelet of your desired thickness. Adding thin layers ensures even cooking and a beautiful shape.

Step 5

Step 6

Once the thick rolled omelet is complete, carefully transfer it onto a bamboo sushi mat or a cutting board to cool slightly. If you slice it while it’s still warm, the shape might get messy. After it has cooled down a bit, slice it into bite-sized pieces (about 1.5-2cm thick). This will result in neat, appealing slices with a clean cross-section. Enjoy your delicious rolled omelet with your meal!

Step 6



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