• About
  • Advertise
  • Contact
Thursday, July 24, 2025
  • Login
No Result
View All Result
NEWSLETTER
The NY Journals
  • Home
  • Business
  • Technology
  • Entertainment
  • Sports
  • Lifestyle
  • Health
  • Politics
  • Trending
  • Home
  • Business
  • Technology
  • Entertainment
  • Sports
  • Lifestyle
  • Health
  • Politics
  • Trending
No Result
View All Result
The NY Journals
No Result
View All Result
Home Lifestyle

Rolled Omelet

by Sarkiya Ranen
in Lifestyle
Rolled Omelet
0
SHARES
0
VIEWS
Share on FacebookShare on Twitter


The Washington PostDemocracy Dies in Darkness

Comment

Save

By Joe Yonan

This popular side dish in Korean and Japanese cooking — layers of eggs filled with a confetti of vegetables, cooked into a smooth rolled omelet and then cut sushi-style — is also great as a topping for rice bowls, salads or noodle soups. Called gyeran mari in Korean and tamagoyaki in Japanese, it can take a little practice, but even if it doesn’t come together on your first try, it’s just as delicious. A specialized rectangular pan, found at many Asian markets and online, can help you make them as even and squared-off as possible, but a small nonstick skillet works, too. The pinch of sugar, which helps create the traditional flavor, is optional.

Storage: Refrigerate for up to 4 days.

Adapted from “Sohn-mat: Recipes and Flavors of Korean Home Cooking” by Monica Lee and Tien Nguyen (Hardie Grant, 2023).

Story continues below advertisement

Ingredients

Directions

  1. Step 1

    In a small bowl, beat the eggs with a fork (rather than a whisk, which would incorporate too much air). Add the scallions, bell pepper, carrot, sugar, if using, and salt, and stir until the sugar and salt are dissolved.

  2. Step 2

    In a rectangular Korean or Japanese omelet pan (called a tamagoyaki pan) or an 8-inch nonstick skillet over medium-low heat, heat the oil. Spoon just enough of the egg mixture to thinly cover the entire surface of the pan. (Lift and tilt the pan as needed to get the mixture to spread.)

  3. Step 3

    Cook, undisturbed, until the eggs have just set on the bottom but are still runny on top, 1 to 2 minutes, adjusting the heat as needed. (If the eggs aren’t set on the bottom, they won’t roll, and if they aren’t runny on top, they won’t stick to the other layer of the omelet and create a solid mass like you want.) Use chopsticks or a wide spatula to start rolling the eggs into a log from one side of the pan to the other; if using a rectangular pan, go from one short side to the other short side. (You might find that your fingers work just as well as any implement.)

  4. Step 4

    Once the eggs are rolled to the other side, pour another thin layer of egg mixture into the pan, lifting up the rolled egg to allow some of the raw egg mixture to spread underneath it. (This helps create one continuous piece.) Again, once the eggs are just set on the bottom but still runny on top, use the chopsticks, the spatula and/or your fingers to roll the log back onto the new layer. Repeat the process with the remaining egg mixture.

  5. Step 5

    When you have finished the final roll, remove the pan from the heat. Let the omelet cool in the pan for a few minutes, then transfer it to a cutting board. Cut the log into 1-inch slices and serve warm or at room temperature.

Substitutions

To make it vegan >> use Just Egg or another liquid egg replacer brand.

Story continues below advertisement

Nutritional Facts

Per serving (4 1-inch slices)

  • Calories

    332

  • Fat

    14 g

  • Saturated Fat

    4 g

  • Carbohydrates

    2 g

  • Sodium

    426 mg

  • Cholesterol

    414 mg

  • Protein

    12 g

  • Fiber

    0 g

  • Sugar

    1 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Sohn-mat: Recipes and Flavors of Korean Home Cooking” by Monica Lee and Tien Nguyen (Hardie Grant, 2023).

Tested by Joe Yonan.

Published March 31, 2024

Related Recipes



Source link

Tags: OmeletRolled
Sarkiya Ranen

Sarkiya Ranen

I am an editor for Ny Journals, focusing on business and entrepreneurship. I love uncovering emerging trends and crafting stories that inspire and inform readers about innovative ventures and industry insights.

Next Post
Iron ore falls for fourth session 
on China property woes

Iron ore falls for fourth session on China property woes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recommended

Big UK investors poised to buy the dip in US property

Big UK investors poised to buy the dip in US property

10 months ago
Enzo Fernandez’s message speaks volumes as Chelsea 'consider' bringing back wonderkid, 19

Enzo Fernandez’s message speaks volumes as Chelsea 'consider' bringing back wonderkid, 19

8 months ago

Popular News

    Connect with us

    The NY Journals pride themselves on assembling a proficient and dedicated team comprising seasoned journalists and editors. This collective commitment drives us to provide our esteemed readership with nothing short of the most comprehensive, accurate, and captivating news coverage available.

    Transcending the bounds of New York City to encompass a broader scope, we ensure that our audience remains well-informed and engaged with the latest developments, both locally and beyond.

    NEWS

    • Business
    • Technology
    • Entertainment
    • Sports
    • Lifestyle
    • Health
    • Politics
    • Real Estate
    Instagram Youtube

    © 2025 The New York Journals. All Rights Reserved.

    • About Us
    • Advertise
    • Contact Us
    No Result
    View All Result
    • Home
    • Business
    • Technology
    • Entertainment
    • Sports
    • Lifestyle
    • Health
    • Politics
    • Trending

    Copyright © 2023 The Nyjournals

    Welcome Back!

    Login to your account below

    Forgotten Password?

    Retrieve your password

    Please enter your username or email address to reset your password.

    Log In