Thick and Savory Restaurant-Style Rolled Omelet
How to Make a Thick and Fluffy Rolled Omelet Like in Restaurants
I’ve made a thick rolled omelet that looks just like what you’d get at a restaurant. This recipe yields a fluffy and delicious rolled omelet that’s perfect as a side dish or even a snack.
Main Ingredients- 4 large eggs
- A little bit of finely diced carrot (for color and sweetness)
- A little bit of chopped green onion (for enhanced flavor)
- Plenty of cooking oil (to prevent sticking)
Seasoning- A pinch of salt (adjust to taste)
- A pinch of black pepper (to remove any eggy smell and add flavor)
- A pinch of salt (adjust to taste)
- A pinch of black pepper (to remove any eggy smell and add flavor)
Cooking Instructions
Step 1
First, crack 4 large eggs into a bowl. Add the finely diced carrot and chopped green onion you prepared to the egg mixture. Season with a pinch of salt and a pinch of black pepper to enhance the overall flavor. Whisk the eggs gently with a fork or whisk until well combined and smooth. Be careful not to whisk too vigorously, as excessive bubbles can cause the omelet to crack.
Step 2
Heat a non-stick frying pan over medium heat and add a generous amount of cooking oil. Using enough oil is crucial to ensure the eggs cook evenly without burning and don’t stick to the pan. Allow the pan to preheat adequately.
Step 3
Pour about one-third of the whisked egg mixture into the preheated pan. Swirl the pan gently to spread the egg mixture into a thin, even layer. Keep the heat at medium-low to prevent the egg from cooking too quickly or burning.
Step 4
Once the egg mixture starts to set around the edges (about 1/3 cooked), begin to gently roll it up using chopsticks or a spatula. Push the cooked portion to one side of the pan, and pour a little more egg mixture into the empty space. Continue cooking and rolling as the new egg mixture sets. Repeating this process will create a thick rolled omelet. The key is to roll slowly and shape it carefully, not rushing the process.
Step 5
By continuing to pour in egg mixture, cook, and roll, you’ll see the omelet gradually becoming thicker. Roll carefully all the way to the end, ensuring the egg is fully cooked and the shape remains intact. You can use the edges of the pan to help shape the omelet for a neater appearance.
Step 6
Once you’ve carefully rolled and finished cooking this thick, savory omelet, slice it into bite-sized pieces and arrange it on a plate. The outside will be a beautiful golden brown, and the inside will be soft and moist, offering a rich egg flavor. It’s delicious served over a bowl of warm rice or with a side of ketchup.
