Ultra-Soft Scrambled Egg Rolled Omelet
A fluffy and moist scrambled egg rolled omelet, as seen on Baek Jong-won’s ‘My Little Television’ show.
Introducing a scrambled egg rolled omelet recipe that melts in your mouth, offering an unprecedented level of tenderness. I tried making it following Chef Baek Jong-won’s recipe, and the taste was so astonishing that I couldn’t help but be amazed. For the longest time, while making countless rolled omelets, I always felt they could be a bit softer. It’s regrettable that I never thought of this incredibly simple method until now, but it’s fortunate I know it at last! While shaping the scrambled egg omelet can be a bit trickier than a regular rolled omelet made solely with eggs, once you try this method, you might find yourself sticking to it forever. The moment you taste this, you might not be able to go back to traditional rolled omelets! It’s especially fantastic as a side dish for babies and children. This moist and tender scrambled egg omelet, which retains its delightful texture even when cooled, is a testament to how a small difference can create a significant flavor variation. Try making this delicious rolled omelet! Wishing you a flavorful weekend! ♡
Main Ingredients- 6 fresh eggs
- 50ml water (approx. 1/4 cup)
Seasoning & Other Ingredients- 2/3 tsp salt (adjust to taste)
- A bit of chopped green onion (optional)
- Olive oil or cooking oil (for greasing the pan)
- 2/3 tsp salt (adjust to taste)
- A bit of chopped green onion (optional)
- Olive oil or cooking oil (for greasing the pan)
Cooking Instructions
Step 1
First, carefully crack 6 fresh eggs into a clean bowl. Prepare them by lightly beating the yolks and whites together.
Step 2
Add 2/3 teaspoon of salt to the egg mixture and gently whisk until well combined. Avoid over-whisking to prevent too much foam; a gentle mix is key to a tender omelet. Adding 50ml of water will further enhance the moist and soft texture.
Step 3
Heat your pan over medium-low heat. Add about 1-2 tablespoons of olive oil and sauté the chopped green onions until fragrant. This step helps to eliminate any eggy smell and adds a layer of flavor.
Step 4
Push the sautéed green onions to the side of the pan. Pour about one-third of the prepared egg mixture into the pan. Tilt the pan to spread the egg thinly. Use chopsticks or a spatula to gently stir and scramble the eggs until they are about 70-80% cooked. Then, gather the scrambled egg into a compact shape using your chopsticks.
Step 5
Pour another third of the remaining egg mixture over the gathered scrambled eggs. Continue to fold and roll the omelet using your chopsticks, shaping it as you go. Ensure the new egg mixture adheres well to the scrambled portion. Repeat this process with the final third of the egg mixture. Cook over low heat, ensuring it cooks through evenly. This technique helps create the signature layered texture of the scrambled egg omelet.
Step 6
Once the omelet is fully cooked and rolled, slice it into desired bite-sized pieces and arrange them neatly on a serving plate. It’s delicious served warm, but it also stays wonderfully moist and tender even when cooled, making it an excellent option for packed lunches. Enjoy your meal! ♡