Simple Rolled Omelet with a Square Pan
How to Make a Perfect Rolled Omelet Using a Square Frying Pan
Introducing a magical recipe that transforms just eggs into a fantastic side dish, appetizer, or even a snack for kids when you have no special ingredients in the fridge! It’s as simple as gently cooking and rolling them up. Start with a basic rolled omelet, and then try adding various fillings to create your own unique version. Using a square frying pan allows for a neater and more attractive finish, making it a foolproof recipe even for beginners.
Basic Ingredients (for 2 rolls)- 8 fresh eggs
- 1 pinch of salt (Korean sea salt or fine salt)
- 1 Tbsp Mirin or Soju (to remove eggy smell)
- A little cooking oil or olive oil (for pan coating)
Cooking Instructions
Step 1
Crack the eggs into a clean bowl and meticulously remove the chalazae (the stringy white bits). Removing the chalazae results in a smoother and finer rolled omelet. Add a pinch of salt and 1 tablespoon of Mirin or Soju to eliminate any eggy odor. Whisk gently with a whisk or fork until the yolk and white are fully combined. Avoid over-whisking, as this can create too many bubbles.
Step 2
Preheat a square frying pan over medium-low heat. Lightly coat the entire pan with a thin layer of oil using a paper towel. This method helps to spread the oil evenly. Be mindful of the heat to prevent the pan from getting too hot. Pour about one-third of the beaten egg mixture into the pan. Once the edges start to set, gently roll it up towards one side using chopsticks or a spatula. Slide the rolled omelet to one side of the pan, and pour more egg mixture into the empty space, allowing it to connect with the previously rolled portion. Once this new layer cooks, roll it up together with the previous omelet. Repeat this process one more time for a total of three rolls, resulting in a thick and appetizing rolled omelet. If you prefer a thinner omelet, you can stop after 1 or 2 rolls. Using a square pan is advantageous because its corners make it easier to roll the omelet neatly and conveniently.
Step 3
Once the omelet is fully cooked, place it on a bamboo rolling mat while it’s still warm. Tightly roll the omelet from end to end using the mat. If you don’t have a bamboo mat, you can use paper towels or parchment paper. Rolling it with a mat helps the omelet firm up and hold its shape when sliced, making it look much prettier. Let it sit for about 5 minutes to allow the omelet to cool and set its shape.
Step 4
Cut the well-shaped rolled omelet into thick, bite-sized pieces. Slicing it to about 1.5-2 cm thickness ensures it remains moist inside and provides a pleasant texture. Thanks to the bamboo mat, the rolled omelet maintains its neat, angular shape even after slicing, making for a beautiful presentation on the plate. Serve this visually appealing rolled omelet and enjoy your meal!
