Rolled Omelet with Seaweed: A Beautiful and Delicious Special Recipe
Golden Ratio! The Perfect Guide to Making Beautiful Rolled Omelets, Even for Beginners
It’s not difficult! We’ll guide you in detail on how to make a visually appealing and wonderfully delicious rolled omelet with simple ingredients, perfect for enriching your breakfast table. The harmony of soft egg and crispy seaweed is exceptional.
Essential Ingredients
- 3 fresh eggs
- 1 sheet of roasted seaweed (or seasoned seaweed)
- 1/2 green onion
Seasonings for Flavor
- A pinch of fine salt
- A pinch of black pepper
- 1 tablespoon minced fresh garlic (approx. 15g)
- A pinch of fine salt
- A pinch of black pepper
- 1 tablespoon minced fresh garlic (approx. 15g)
Cooking Instructions
Step 1
First, prepare the green onion for the rolled omelet. We’ll use both the white and green parts to add a fragrant flavor. Wash it thoroughly under running water, then finely chop it as if you were mincing it. Chopping it this finely will ensure it mixes well with the egg and provides a tender texture when cooked.
Step 2
Crack the 3 eggs into a bowl. Add the prepared minced green onion, fresh minced garlic, fine salt, and black pepper. Gently whisk them together, avoiding creating too much foam. It’s best to season it a little lightly at this stage, as the flavor will intensify as the omelet cooks. Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Then, use a paper towel to wipe the entire surface of the pan, creating a thin layer of oil. This prevents the egg from sticking. Pour about one-third of the whisked egg mixture thinly into the pan and spread it out. Reserve the remaining egg mixture. Carefully place one sheet of seaweed, cut to fit the pan, on top of the cooked egg layer. Pour the reserved egg mixture thinly over the seaweed to cover it. Covering the seaweed with more egg mixture helps it adhere well, and results in a prettier shape when rolled at the end.
Step 3
It’s crucial to maintain low heat throughout the cooking process. Before the top layer of egg is fully cooked, carefully start rolling it from the edge. Don’t worry if the shape isn’t perfect at first; it’s not a failure! After completing the first roll, gently push the rolled omelet to one side of the pan. Pour the remaining egg mixture into the empty space along the edge of the pan. Once the new egg mixture is partially set, lift the rolled portion along with the seaweed and roll it over again. Rolling the egg mixture two or more times this way will create a thicker and more appetizing rolled omelet. Periodically tilt the pan to ensure the omelet doesn’t stick to the bottom.
Step 4
To achieve a plump and neatly squared shape for your seaweed rolled omelet, it’s time to use spatulas. Using two cooking spatulas, or one spatula and a spoon, can be convenient. Stand the rolled omelet on its side along the edge of the pan to cook, and then use the same method to cook the other sides, turning it gently. Press down gently while shaping to create a neater square form. The key is to be patient and cook it slowly, turning it to ensure all sides are evenly golden brown. With such care, you’ll achieve a visually stunning and delicious seaweed rolled omelet!
