Savory Bacon and Egg Roll
Clean Out Your Fridge! Easy and Delicious Bacon and Egg Roll Side Dish
Make a satisfying and delicious side dish using ingredients from your fridge! The savory flavor of bacon combined with the tenderness of eggs creates a perfect taste without needing extra salt. This recipe for a wonderful Bacon and Egg Roll will elevate your ordinary meal. If you’re wondering what to make for dinner, create a delicious and hearty meal with this recipe today!
Ingredients for Bacon and Egg Roll- 6 eggs
- 7-8 strips of bacon
- 1 sheet of dried seaweed (nori)
- A little bit of carrot (for color)
- A little bit of scallions or parsley (for color)
- 1/2 cup of water (paper cup)
Cooking Instructions
Step 1
First, crack 6 eggs into a bowl. If you’re concerned about the chalazae (egg white strings), using a fork will help you break them down more easily. Add finely chopped carrot, scallions, or parsley for color, and pour in 1/2 cup of water for a tender texture. For an even softer roll, you can strain the egg mixture through a sieve.
Step 2
Preheat your pan and add a moderate amount of cooking oil. Pour in about 1/5 of the beaten egg mixture and spread it thinly to cover the pan. Cook over medium-low heat instead of high heat, so the egg cooks evenly without burning.
Step 3
Once the thin egg crepe is cooked, roll it up from one side to the other (the direction doesn’t matter, choose what’s comfortable for you). The size of the roll depends on how thick you want your final egg roll to be. Don’t worry if the egg tears slightly; the next layer of egg mixture will act as glue to mend it.
Step 4
After rolling the first layer, pour more egg mixture into the pan and continue rolling. Even if it tears, you can mend it with the egg batter, so roll confidently.
Step 5
Repeat this process to build up the thickness of the egg roll. For the third layer, place the dried seaweed sheet on top of the cooked egg crepe, then pour more egg mixture over the seaweed and continue rolling. The seaweed will add flavor and texture.
Step 6
After rolling the final part of the egg, gently cook the sides to shape it. Since you’ll be wrapping it with bacon, don’t worry too much about a perfectly neat shape at this stage.
Step 7
Lay out 7-8 strips of bacon, slightly overlapping, in a pan. Place the prepared egg roll on top of the bacon and wrap the bacon around the egg roll. The bacon will help hold the egg roll together.
Step 8
The key is to cook until the bacon is golden brown and crispy. The bacon will render its own fat, so you don’t need to add extra oil. Cook thoroughly to allow the crispiness and flavor of the bacon to infuse into the egg roll.
Step 9
Instead of slicing it while it’s hot, let it cool slightly for a few minutes. This will help maintain a clean shape when you slice it.
Step 10
Voila! Your delicious Bacon and Egg Roll is ready! Thanks to the natural saltiness of the bacon, you won’t need to add any extra salt to the eggs, resulting in a perfectly seasoned, tender side dish. This is a fantastic side for rice or a great addition to lunchboxes!
