Savory Pollack Roe Rolled Omelet
How to Make Pollack Roe Rolled Omelet – A Delicious Recipe
This pollack roe rolled omelet is packed with savory pollack roe, offering a rich and umami-filled flavor. Try this unique twist on a classic egg roll! The delightful pop of the pollack roe combined with the soft egg makes for an incredibly satisfying dish. It’s perfect as a side dish for kids, a tasty snack, or even an appetizer for guests.
Ingredients- 1 Pollack Roe (roe only)
- 4 Fresh Eggs
- 1 Tbsp finely minced Carrot
- 1 Tbsp finely chopped Scallion
- 1 Tbsp finely chopped Onion
- Pinch of Black Pepper (to taste)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add flavor to our omelet. Finely mince the carrot, scallion, and onion, measuring out 1 tablespoon of each. Mincing them finely ensures they mix well with the egg mixture and result in a tender texture when cooked.
Step 2
Next, we’ll prepare the pollack roe. Carefully slice the pollack roe in half lengthwise. Then, using the back of a knife, gently scrape the roe out of the membrane. It’s important to use only the roe, as the membrane can be unpleasant in texture.
Step 3
Now, crack the 4 eggs into a large bowl. Add the minced carrot, scallion, onion, and the extracted pollack roe. If desired, add a pinch of black pepper for extra flavor. Whisk everything together thoroughly with a whisk until well combined to create the egg mixture.
Step 4
Heat a non-stick pan over medium-low heat. Add a small amount of cooking oil and wipe it around the pan with a paper towel to create a thin, even coating. This prevents the egg from sticking and ensures even cooking. Pour half of the prepared egg mixture into the pan, spreading it thinly.
Step 5
As the edges of the egg start to set and change color, gently begin to roll the omelet from the edge using chopsticks or a spatula. Once rolled, slide the omelet to one side of the pan, creating space. Pour the remaining egg mixture into the empty space. It’s crucial for the remaining egg mixture to flow underneath the rolled part. Before the new egg mixture sets, continue rolling to enclose it.
Step 6
Once the omelet is fully rolled, gently turn it over and cook all sides evenly until golden brown and fully cooked through. Cooking all sides ensures the omelet holds its shape and the inside is cooked perfectly.
Step 7
Transfer the cooked pollack roe rolled omelet to a cutting board and let it cool slightly for a few minutes. Once it has cooled down a bit, slice it into bite-sized pieces. Slicing after it has cooled slightly will prevent it from falling apart and ensure clean cuts. Enjoy it warm, or let it cool completely to pack as a delicious lunchbox side.
