Soft Scallion Rolled Omelet
Scallion Rolled Omelet: Always a Perfect Choice!
A rolled omelet (Tamagoyaki) is always a fantastic choice! It’s great when you need a quick side dish, a healthy snack alternative, or even a delightful accompaniment for a solo drink. Today, we’re making a Scallion Rolled Omelet that’s sure to become a favorite side dish. Its simple yet comforting flavor makes it perfect for any occasion.
Ingredients- 3 large eggs
- 3 stalks of scallions (green onions)
- 1 pinch of salt (about 1/8 tsp)
Cooking Instructions
Step 1
First, crack 3 large eggs into a bowl. While it’s ideal to remove the chalaza (the white stringy bits) for a smoother texture, you can skip this step if you’re short on time. Wash the scallions thoroughly, pat them dry, and finely chop them. Add a pinch of salt to the beaten eggs and lightly season. Be careful not to add too much salt, as it can make the omelet too salty.
Step 2
Next, heat a non-stick pan over low heat. Lightly coat the pan with cooking oil using a paper towel. It’s important to maintain a low heat; if the pan is too hot, the egg will burn or cook unevenly. Pour about 1/3 of the egg mixture into the pan. Once the edges of the egg start to set, gently push the cooked egg towards one side of the pan with a spatula or chopsticks. When about half the egg is cooked, tilt the pan and let the uncooked egg mixture flow underneath the cooked portion. Then, start rolling the cooked egg from the side you pushed it towards. Don’t worry too much about a perfect shape at this stage.
Step 3
Once the first roll is complete and moved to one side of the pan, pour another 1/2 of the remaining egg mixture into the empty space. Let this layer cook until the edges begin to set. Then, carefully roll the first cooked roll into this new layer of egg. Continue to pour the rest of the egg mixture, letting it cook and then rolling the omelet to incorporate all the layers. Once the entire omelet is rolled, turn off the heat (or set to the lowest possible setting). Cover the pan and let it steam for about 1 minute. This steaming step ensures the inside is fully cooked and moist, and helps firm up the shape. You can gently reshape the omelet with a spatula while it’s still warm to achieve a neater, cylindrical form.
Step 4
After letting it steam, carefully remove the rolled omelet from the pan and let it cool slightly. If you try to slice it while it’s too hot, it might fall apart. Once it’s warm to the touch, slice it into bite-sized pieces, about 1 to 1.5 cm thick. Your delicious Scallion Rolled Omelet is now ready to be served as a delightful side dish!
