Korean Side Dish : Egg Roll Omelette/계란말이/[bluekimchi]

This is how to make egg roll omelette quickly and effortlessly.
Koreans love to have eggs as a side dish for breakfast or packed lunch. Especially, this egg roll omelette is very neat and pretty when it’s packed in a lunchbox, it’s like opening a gift.
It may look complicated, but the technique here is rather simple. It’s about how you set the first layer right and how much confident you are with your fry pan. The first rolling action will determine the size of egg roll omelette, so it’s better to start with small folds. Once the first layer is done, the other layers come along naturally. Keep in mind that it’s ok when you make mistakes. I made a few mistakes in this video, (I’m always quite nervous when filming and forget what I am doing!) but the egg roll was wrapped nicely with the final layer.
You’ve got to know your pan well. For example, how your pan will react when frying egg in the lowest heat, and how long it takes for the egg to start settling as it cooks. The perfect time for rolling is when the edge of egg layer is set, which indicates the bottom of egg layer is set, even though the top is still runny.
I used chopsticks for rolling, but you can use a spatula. And you can skip the shaping with sushi mat at the end, as long as you leave it to cool down a bit to settle.
I used 2 different fry pans, one of which is a rectangular fry pan specially for egg rolls, and a 12cm cast iron fry pan. If you have a bigger fry pan, double the recipe so that you’d have sufficient volume to roll up nicely.
#koreaneggroll#gyeranmari

[@bluekimchi_london]

This is how to make egg roll omelette quickly and effortlessly.
Koreans love to have eggs as a side dish for breakfast or packed lunch. Especially, this egg roll omelette is very neat and pretty when it’s packed in a lunchbox, it’s like opening a gift.
It may look complicated, but the technique here is rather simple. It’s about how you set the first layer right and how much confident you are with your fry pan. The first rolling action will determine the size of egg roll omelette, so it’s better to start with small folds. Once the first layer is done, the other layers come along naturally. Keep in mind that it’s ok when you make mistakes. I made a few mistakes in this video, (I’m always quite nervous when filming and forget what I am doing!) but the egg roll was wrapped nicely with the final layer.
You’ve got to know your pan well. For example, how your pan will react when frying egg in the lowest heat, and how long it takes for the egg to start settling as it cooks. The perfect time for rolling is when the edge of egg layer is set, which indicates the bottom of egg layer is set, even though the top is still runny.
I used chopsticks for rolling, but you can use a spatula. And you can skip the shaping with sushi mat at the end, as long as you leave it to cool down a bit to settle.
I used 2 different fry pans, one of which is a rectangular fry pan specially for egg rolls, and a 12cm cast iron fry pan. If you have a bigger fry pan, double the recipe so that you’d have sufficient volume to roll up nicely.