Fluffy and Flavorful Crab Stick Rolled Omelet
Easy Recipe for Fluffy Crab Stick Rolled Omelet
Eggs are incredibly versatile when you need a quick side dish! You can make soup or various banchan (side dishes) with them, so I always keep eggs stocked in my fridge. This time, I decided to make a crab stick rolled omelet, adding a delightful twist to the classic. It’s perfect for when you have no side dishes, offering a soft texture and a savory-sweet flavor from the crab sticks. This easy-to-make dish is wonderful as a snack for kids, an appetizer for drinks, or a satisfying main side dish. Enjoy the fantastic combination of fluffy eggs and the sweet, slightly salty crab sticks!
Ingredients- 4 fresh eggs
- 4 imitation crab sticks (surimi)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the imitation crab sticks. It’s important to shred them into small pieces by hand. This helps them mix evenly with the eggs and distribute throughout the omelet, making it prettier and tastier. Shred them as finely as possible.
Step 2
Crack 4 eggs into a bowl. Separate the yolks and whites of 3 eggs. Add all of the last egg to the bowl with the separated yolks, and add the whites of the last egg to the bowl with the separated whites. This method makes the rolled omelet extra fluffy and allows you to enjoy both the richness of the yolks and the lightness of the whites.
Step 3
Add the shredded imitation crab sticks to the bowl containing only the egg whites. Mix well using chopsticks or a fork. The key is to ensure the crab sticks are evenly coated with the egg white mixture, like they’re wearing a delicate white coat. Whisk them together thoroughly without clumping.
Step 4
Lightly grease a heated pan with cooking oil. Pour in the mixture of egg whites and crab sticks. Reduce the heat to medium-low to prevent the eggs from burning. Slowly roll the mixture from one side to the other, just like making a rolled omelet. Be patient and continue rolling until the inside is cooked through.
Step 5
In a separate bowl, whisk together the separated egg yolks and the remaining whole egg. Season with a pinch of salt and pepper to taste. It’s best to use a slightly larger pan for this yolk mixture. If the pan you used for the first omelet roll is too small, transfer to a wider pan before pouring in the yolk mixture.
Step 6
Pour the yolk mixture into the pan, spreading it evenly. Once it begins to set slightly, place the previously rolled omelet (egg white and crab stick mixture) on top of the setting yolk mixture. Now, slowly begin to roll everything together from the beginning, completing the rolled omelet. The yolk mixture will encase the entire omelet, adding richer color and flavor. Roll slowly and carefully to ensure all ingredients are well combined.
Step 7
Once the crab stick rolled omelet is beautifully cooked, let it cool slightly on a cutting board. Then, slice it into your desired serving pieces. Slicing them about 1.5 to 2 cm thick looks aesthetically pleasing and is easy to eat. While you can slice it while warm, letting it cool a bit will result in cleaner cuts without crumbling.
