Savory Pollack Roe Rolled Omelet: A Delicious Side Dish!
Guaranteed to whet your appetite! Pollack Roe Rolled Omelet Recipe
I took out some pollack roe and made a delicious rolled omelet. This dish is a wonderful accompaniment to rice, featuring the savory taste of pollack roe combined with fluffy eggs.
Ingredients- 1 piece of pollack roe (myeongnan)
- 4 eggs
- 1-2 Tbsp minced green onion
- Cooking oil
Cooking Instructions
Step 1
First, crack 4 eggs into a bowl and whisk them thoroughly. Add 1-2 tablespoons of minced green onion to the egg mixture. Prepare 1 piece of pollack roe. You can finely chop the pollack roe along with its membrane and add it, but I prefer to separate the roe to achieve a smoother texture. (Feel free to choose your preference!) It’s crucial to remember that pollack roe is quite salty on its own, so absolutely do not add any salt to the egg mixture. It will be flavorful enough without extra seasoning.
Step 2
Next, prepare the pan for making the rolled omelet. Pour a generous amount of cooking oil into the pan and heat it over medium-low heat. Using too much oil can make the omelet thick or greasy. It’s best to add just enough oil to lightly coat the pan, preventing sticking and ensuring a beautiful finish.
Step 3
Pour the prepared egg mixture into the heated pan. Maintain low heat so that the egg mixture cooks slowly. It’s important to proceed to the next step when the bottom layer of the egg is set, but the top is still slightly moist. If it cooks too much, the egg might tear or become difficult to roll.
Step 4
Once the edges of the egg start to set, gently push the cooked portion inward and begin to roll the omelet. This step can be a bit challenging for beginners, but with a little practice, you’ll get the hang of it. The trick is to roll it up gradually rather than trying to roll a large section at once.
Step 5
Once the omelet is partially rolled, gently turn it in the pan a couple of times. This helps to cook the omelet evenly and gives it an appealing golden-brown color, making it look even more delicious. Once the outer surface is lightly browned, turn off the heat. Your wonderful pollack roe rolled omelet is ready!
Step 6
Now it’s time to slice the finished pollack roe rolled omelet into bite-sized pieces. When cutting, angle the knife slightly instead of holding it straight up and down. This technique ensures that the omelet maintains a clean, neat cross-section without crumbling.
Step 7
Cutting at an angle also makes for a prettier presentation when serving on a plate. Enjoy the delightful combination of the popping pollack roe and the tender egg with this visually appealing pollack roe rolled omelet for a wonderful mealtime!
