Onion and Egg Rolade
Mom’s Summer Memory: A Delightful and Moist Onion and Egg Rolade
Today, let’s revisit a cherished memory of summer dishes from my childhood, prepared by my mother: the Onion and Egg Rolade. During the summer months, certain vegetables like onions and cucumbers were staples in our home due to their affordability. Among these, the onion egg rolade was a special treat, reserved for more celebratory occasions. The combination of tender eggs and crisp onions creates a delightful texture and flavor. This recipe allows you to create a wonderful dish with simple ingredients. Let’s recreate the warmth and love of Mom’s cooking with this Onion and Egg Rolade. I’ve also included a helpful tip for those who are new to making rolled omelets!
Ingredients- 6 large eggs
- 200g finely minced onion
- 50g finely minced crisp green chili (seeds removed)
- 1 Tbsp toasted sesame seeds
- 1 tsp green tea salt
- A drizzle of canola oil or cooking oil
- 1 tsp vinegar (optional, a tip for beginners)
Cooking Instructions
Step 1
In a bowl, crack the 6 fresh eggs and whisk them thoroughly until the yolks and whites are completely combined. (Tip: Using a blender can make the eggs too smooth, which makes rolling the omelet difficult. It’s better to whisk them by hand or with a whisk.)
Step 2
Finely mince the washed fresh onion. The smaller the dice, the better it will mix with the egg mixture and the more pleasant the texture will be when cooked.
Step 3
Remove the stems from the crisp green chilies, slice them in half lengthwise, carefully scrape out the seeds, and then mince them very finely, just like the onion. (Tip: Instead of chilies, you can also use finely chopped scallions or green onions for a fragrant touch.)
Step 4
Add the minced onion and minced chili to the whisked egg mixture in the bowl. Stir in 1 tsp of green tea salt for seasoning and 1 Tbsp of toasted sesame seeds for a nutty flavor. Mix everything well. (Tip: If you’re new to making rolled omelets or find them tricky to roll, add 1 tsp of vinegar to the egg mixture. The acidity in the vinegar helps coagulate the egg proteins, making it much easier to roll.)
Step 5
Heat a non-stick frying pan over medium-low heat. Add a thin layer of canola oil, then wipe it with a paper towel to lightly coat the pan. Pour in a portion of the egg mixture and spread it thinly across the pan. Cook over low heat, being careful not to burn it.
Step 6
Once the surface of the egg starts to set, carefully begin to roll it from one end. Avoid the temptation to roll it too thickly at once; rolling it thinly in multiple layers will result in a prettier egg rolade. The heat should be slightly higher than low, around medium heat – not too high, not too low. Keep moving the pan to ensure even cooking as you roll.
Step 7
Once the egg rolade is fully cooked, let it cool down for a bit. It’s best to let it cool completely on a cutting board before slicing, as it can crumble if cut while hot. Slice it into your desired serving pieces.
Step 8
Arrange the beautifully sliced onion and egg rolade on a plate. This delicious and hearty dish is now ready to be served as a side dish for your meal.
