Savory Pollack Roe Mayonnaise Rolled Omelette
Flavorful and Salty Pollack Roe Mayonnaise Rolled Omelette
Perfect for a weekend brunch or a special side dish! Introducing a super simple rolled omelette recipe with pollack roe and mayonnaise that anyone can easily follow. The fantastic combination of salty pollack roe and creamy mayonnaise will awaken your appetite.
Main Ingredients- 5 fresh eggs
- 2 salted pollack roes (myeongnan jeot)
Seasoning & Others- 2 Tbsp mayonnaise
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp mayonnaise
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare 5 fresh eggs in a clean bowl. Add the eggs, then add a pinch of salt and a pinch of black pepper. Whisk gently with a whisk until the yolks and whites are just combined. Don’t over-whisk; a light whisking is sufficient.
Step 2
Next, prepare the pollack roe. Carefully cut the pollack roe in half lengthwise. Use a spoon to scoop out the roe (eggs) into a separate bowl. Add 2 tablespoons of mayonnaise to the scooped roe and mix well. Mixing with mayonnaise softens the salty flavor of the pollack roe and enhances its richness. You can adjust the amount of mayonnaise to your preference.
Step 3
Now it’s time to make the rolled omelette. Lightly grease a rectangular or square frying pan with cooking oil and preheat over low heat. Once the pan is warm, pour a thin layer of the whisked egg mixture. Aim for a thin layer, as this makes it easier to roll neatly. As the egg layer starts to set, place a moderate amount of the prepared pollack roe and mayonnaise mixture in the center. Be careful not to overfill, as it might cause the omelette to break.
Step 4
Increase the heat to medium. Gently start rolling the egg from the bottom edge towards the top. Push the rolled portion to one side of the pan. Pour another thin layer of egg mixture into the empty space, ensuring it connects naturally with the already cooked egg. As this new layer begins to set, roll the omelette again, incorporating the new egg. Repeat this process until all the egg mixture is used up. Rolling in thin layers creates a beautifully layered omelette.
Step 5
Once the omelette is fully rolled, shape it nicely. Cook the sides of the omelette by holding the pan upright and gently rolling the omelette. This ensures the inside is cooked through and the shape holds well. With the sides properly cooked, your delicious, salty, and creamy pollack roe mayonnaise rolled omelette is complete! Let it cool slightly, then slice it into your desired thickness and enjoy.
