Sea Purslane & Egg Roll: A Delicate and Flavorful Dish
Sea Purslane Egg Roll: Perfect for Solo Living & Quick Side Dish
Introducing a nutritious and easy-to-make Sea Purslane Egg Roll, ideal for those living alone! The fragrant sea purslane combined with a soft, fluffy egg creates a wonderful side dish for any meal.
Ingredients- 3 large eggs
- 2 pinches of fine salt
- 2 tsp water (or cooking wine for tenderness)
- A small handful of fresh sea purslane (adjust to your liking)
Cooking Instructions
Step 1
First, crack 3 eggs into a bowl. Add 2 pinches of fine salt. Whisk thoroughly with chopsticks or a whisk, ensuring the egg white and yolk are fully combined and any stringy bits are removed. Adding 2 tsp of water or cooking wine will make the egg roll extra tender and moist. Heat a non-stick pan over medium-low heat. Lightly grease the pan with cooking oil, then wipe it with a paper towel to create a thin, even coating. This prevents sticking and helps create a beautiful shape. Pour about 1/3 of the beaten egg mixture thinly and evenly into the pan.
Step 2
As the edges of the egg begin to set, gently push the cooked portion to one side of the pan and pour a little more of the remaining egg mixture into the empty space. Once the edges of the new egg layer start to cook, begin to roll the cooked egg from the side. Don’t worry if the shape isn’t perfect at first; just focus on rolling it up. Roll the cooked egg into a compact log.
Step 3
Arrange the prepared sea purslane evenly over the cooked egg roll. Avoid using too much sea purslane, as it can make rolling difficult.
Step 4
Once you’ve placed the sea purslane, roll the egg around it. Slightly lift the rolled egg and pour more of the remaining egg mixture underneath, ensuring it flows to the edges. As this new layer cooks, continue rolling, this time encasing the sea purslane and the previously rolled egg. Again, focus on the rolling action rather than perfect aesthetics.
Step 5
Finally, pour the rest of the beaten egg mixture over the roll. Continue to roll the egg using the same method until all the egg mixture is used up. It’s important to maintain a moderate heat and roll slowly to prevent the egg from burning.
Step 6
Once the egg roll is complete, turn off the heat and let it sit in the pan for 1-2 minutes to steam and firm up. This steaming process ensures the inside is cooked through and the shape holds better. After letting it cool slightly, transfer the egg roll to a cutting board and slice it into bite-sized pieces (about 1.5-2 cm thick) to serve your delicious Sea Purslane Egg Roll!
