Rolled Omelette
HB-15880 · Hand-built original · Korean
A rolled omelette built in layers: vegetable-flecked egg white rolled first, then wrapped in golden yolk. Cut into triangles, each piece shows the white and yellow spiral.
KoreanSideVegetarianGluten-freeDairy-free
Main ingredient: egg
Pairs well with: steamed rice, kimchi, seaweed soup, soybean paste soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 5 eggs
- 1.6 oz carrot
- 1/4 onion
- 6-inch green onion
- 1/2 tablespoon salt
- 1 teaspoon sugar
- 3 tablespoons cooking oil
Method
- Cut the carrot into small cubes and finely chop the green onion and the onion.
- Separate the egg whites from the yolks into two bowls.
- Mix the chopped vegetables, the sugar and part of the salt evenly into the egg whites.
- Beat the yolks with the remaining salt until smooth.
- Oil a rectangular or round pan and wipe it so only a thin, even film of oil remains.
- Pour the white mixture into the pan in 2 to 3 portions over low heat, rolling the omelette up as each portion sets.
- Add the beaten yolk in portions and keep rolling, wrapping the white roll inside the yolk layers and using the pan's residual heat to finish the cooking gently.
- Rest the finished rolled omelette briefly, then cut it into triangles to show the two-tone spiral.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).