Sweet Honey Rolled Omelette
Fun-staurant Parchment Paper Honey Rolled Omelette Recipe
Hello everyone! The power of a good meal comes from wholesome food. While egg prices have been on the rise and haven’t come down, eggs remain a staple in our refrigerators due to their rich nutrition. For fresh eggs, store them in the refrigerator with the pointed end down; choose ones with slightly rough shells. Don’t wash them before storing. Today, we’ll be making a ‘Honey Rolled Omelette’ using parchment paper, as featured on ‘Fun-staurant,’ a recipe by Shim Ji-ho. Let’s dive into this delightful and easy-to-make dish!
Ingredients- 3 large eggs
- 2 Tbsp soy milk (or milk if unavailable)
- 1/2 Tbsp honey
- 2-3 pinches of salt
Cooking Instructions
Step 1
Start by preparing 3 fresh eggs. There’s no need to wash them before use.
Step 2
Crack the 3 eggs into a bowl. Whisk them gently until well combined. Add 2 tablespoons of soy milk – this not only helps neutralize any eggy smell but also contributes to a moister texture. If you don’t have soy milk, 2 tablespoons of regular milk will work just fine.
Step 3
Now, add 1/2 tablespoon of honey for a subtle sweetness and 2-3 pinches of salt to season. Stir everything together thoroughly until the honey and salt are fully incorporated into the egg mixture.
Step 4
Heat a non-stick pan over low heat and place a sheet of parchment paper inside. Using parchment paper is a great trick to prevent sticking and makes cleanup a breeze! Pour the egg mixture onto the parchment paper. Once the egg is about 80% cooked (the surface is still slightly wet), carefully start rolling it up, just like making a Swiss roll. Wait until about 80% of the new layer of egg mixture is cooked before rolling again. Repeat this process by pouring more egg mixture and rolling. Don’t worry if the surface turns a bit golden brown; this is the honey caramelizing, giving it a lovely castella-like appearance, and it means it’s not burnt!
Step 5
If you’re using only parchment paper, the omelette might stick slightly to the pan. For a smoother finish, you can add a tiny bit of oil to the pan. Alternatively, after rolling the first layer, gently push it to one side of the pan, pour the remaining egg mixture into the empty space, let it cook slightly, and then roll the existing omelette into this new layer. This technique helps create a thicker, more substantial rolled omelette.
Step 6
Even with parchment paper, you might notice some slight sticking or browning at the bottom. This is a normal occurrence due to the direct heat from the pan and isn’t a sign of burning.
Step 7
And there you have it – your delicious Fun-staurant Honey Rolled Omelette made with parchment paper! The gentle sweetness from the honey and its soft, fluffy texture make it a perfect snack for kids or a delightful addition to lunchboxes. Enjoy your culinary creation!
