Korean Rolled Egg
Korean Recipe Ingredients
- 3 eggs; beaten very well
- 1 (w/ 1 tbsp water added)
- 1 salt to taste; (beaten into-egg)
- 1 half pinch of msg; if you-like
- 1/2 ts real sesame oil (not the-light-colo; red, to 1
- 1 peanut oil blend)
- 1 sliced scallion; if you wish
- 1 oil for fry pan
Heat oil in pan at medium to medium high heat. Beat all ingredients into egg. Pour egg into hot pan and allow to spread out. As edges and center begin to firm, GENTLY start lifting and folding egg with spatula
(you’ll be folding/rolling into several 1.5 inch [approx.] folds).
As egg gets firmer, keep folding/rollin g like a jelly roll until completely rolled. Turn off heat and gently flip rolled egg over, then let sit for half minute or so to make sure it is cooked through. Remove to plate and let sit for 3-5 minutes or so. With sharp knife, slice rolled egg into 1/3 inch pieces (cut width-wise, not length wise). Arrange egg slices to look pretty on a plate. Serve with white rice and kimchee, if you have it. Enjoy !