How to Make A Rolled Egg Omelette :계란말이

Have you ever wondered how those rolled eggs in a sushi store are made? It's easy peasy.

I learned this technique from two of my former tutees in the Philippines. One of the activities I gave them is to walked each other through while cooking Rolled Egg Omelette in the kitchen using English only during our conversation classes. That's how I learned how to make a Rolled Egg Omelette Korean style.

They call this dish 계란말이, that's read as Gi-ran'- ma- ri.

Here's how to cook it:

Wash your vegetables.

Cut half of the carrot into long strips. Just run your knife on it lenghtwise, cutting it into a strip from the tip to the bottom. Put the rest back in a plastic bag and into the fridge.

Cut 1/4 of the sweet pointed peppers into long strips. Cut them the same way you did the carrots. Put the rest back in a plastic bag and into the fridge.

Heat up 1 tablespoon olive oil into a pan.

Fry the strips of carrots first. It would take at least 2 minutes to get them really fried.

Fry the strips of sweet pointed peppers next. Take them out of the pan once fried. Set aside on a plate.

Add in the rest of the olive oil (or whatever you have at home). Let it heat up.

Beat the eggs.

Carefully pour the eggs in the middle of the pan. This way it would spread evenly.

Set the stove to low heat. One of the keys to achieving the rolled egg is low heat or low fire.

Once the edges of the egg starts cooking, lay the strips of carrots in a row in the middle of the egg.

Put the strips of sweet pointed peppers on top of the carrots.

Get a frying spoon or spatula and fold one end of the egg on top of the strips of sweet pointed peppers.

Flatten to allow the still soft top of the egg to ooze out and at the same time, to let the folded side of the egg stick on top of the strips of sweet pointed peppers.

Carefully, roll the folded side to the other end using the frying spoon or spatula.

Fold and flatten.

Repeat the "fold and flatten" process until you get to the other end of the egg.

Fry till a bit golden brown.

Tip the rolled egg over. Turn off the stove. Carefully tilt the egg from its middle - with your frying spoon.

Transfer the egg to a chopping board.

Slice the egg diagonally with a knife. Slice evenly till the other end.

Plate and serve.

I grew up in the Philippines, and when grandnana serves eggs for a viand, we always dip it in some ketchup.
Enjoy!

I used the Samsung Galaxy A3 2016 edition to take all these pictures.

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It's Saturday so I'm off to meeting my friends. Make it a great weekend everyone !