Cheesy Rolled Omelet: Two Methods for a Fluffy, Delicious Omelet
How to Make a Thick and Delicious Cheesy Rolled Omelet
Hello everyone! Today, I’ll be sharing two fantastic methods for making rolled omelets that are incredibly fluffy and delicious, perfect for any meal. This recipe incorporates savory Spam and melty cheese, making it a hit with kids and a great appetizer or side dish!
Ingredients
- 12 fresh eggs
- 3 Tbsp Tsuyu (Japanese dipping sauce)
- 2 Tbsp soy sauce
- 1 tsp salt
- 2 Tbsp cooking sake (or mirin)
- 0.5 Tbsp sugar
- 1/4 carrot
- A pinch of Korean chili pepper (optional, for a touch of heat)
- 3 shiitake mushrooms
- 1/4 can Spam
- 1/2 onion
- A drizzle of perilla oil (or sesame oil)
- 1 Tbsp corn kernels
- 1 slice of Gouda cheese (or any processed cheese slice)
Cooking Instructions
Step 1
In a large, deep bowl, crack all 12 fresh eggs.
Step 2
Finely mince the carrot, Korean chili pepper (seeds removed), shiitake mushrooms, Spam, and onion. The finer the dice, the smoother and more tender your omelet will be.
Step 3
Whisk the eggs thoroughly with a whisk until the yolks and whites are completely combined and the mixture is a pale, consistent color. Whisking in air will help create a fluffier omelet.
Step 4
For an even smoother texture, strain the egg mixture through a sieve. This removes any chalazae (egg white strings) and ensures a silky smooth omelet.
Step 5
Add the minced vegetables, Spam, and 1 tablespoon of corn kernels to the egg mixture. Stir well to combine. Be careful not to add too much corn, as it can sink to the bottom when cooking.
Step 6
Add 3 tablespoons of Tsuyu. Tsuyu adds a wonderful umami depth that significantly enhances the flavor of the rolled omelet. It’s highly recommended!
Step 7
Add 2 tablespoons of soy sauce to balance the flavors. It’s best to adjust the remaining seasoning with 1 teaspoon of salt. Adding too much soy sauce can make it overly salty, so using salt for the final touch is recommended.
Step 8
Add 2 tablespoons of cooking sake. Sake helps to eliminate any eggy smell and contributes to a cleaner, more tender taste.
Step 9
Add a drizzle of perilla oil for extra flavor. Perilla oil offers a deeper, nuttier taste than sesame oil and pairs wonderfully with eggs.
Step 10
Once all ingredients are mixed in, give the batter one last stir. Your rolled omelet base is ready! Lightly oil a non-stick frying pan and preheat it over medium-low heat.
Step 11
Pour a thin layer of the egg mixture into the preheated pan – just enough to cover the bottom. Let it cook until about 80% done before you start rolling. High heat will burn the egg quickly, so always use medium-low heat!
Step 12
Using a spatula, gently start rolling the cooked egg from one side. Once you’ve rolled it about halfway, pour a little more egg mixture into the empty space and continue rolling to build thickness. For best results and to prevent tearing, use a pan with excellent non-stick coating.
Step 13
Repeat this process two or three times to create a thick, moist, and wonderfully textured rolled omelet. The layered fluffy egg is simply divine!
Step 14
To make a cheesy rolled omelet, place 1 slice of Gouda cheese (or your favorite cheese slice) on top of the egg mixture just before you start the first roll. Then, continue rolling as described above, repeating the layering process twice.
Step 15
Roll it once with the cheese, then add more egg mixture and roll again to create a beautifully cheesy rolled omelet with delightful cheese pulls.
Step 16
On the left, we have the classic rolled omelet, and on the right, the cheesy version with melted goodness. Both look incredibly appetizing!
Step 17
Once slightly cooled, slice the rolled omelet into bite-sized pieces (about 1.5-2 cm thick). Slicing while too hot can cause it to fall apart, so let it cool a bit first.
Step 18
Arrange the sliced rolled omelet in a container. It’s a perfect side dish for rice or a fantastic addition to lunchboxes!
