Rolled Seaweed and Egg Omelette
Ingredients: extra large eggs, rice wine (mirim), fine sea salt, dried seaweed sheets, cooking oil · 20 min cook time · 250kcal · ₩3,900
Ingredients
5ea extra large eggs, 1Tbsp rice wine (mirim), 0.25tsp fine sea salt, 1.5ea dried seaweed sheets, 1Tbsp cooking oil
Instructions
1. Crack 5 extra large eggs into a bowl.
2. Whisk the eggs and then strain them to discard the chalaza (stringy bits).
3. Add 1 Tbsp rice wine and 1/4 tsp fine sea salt to the egg mixture and whisk until well combined.
4. Pour the egg mixture into a measuring cup for easier pouring.
5. Cut two dried seaweed sheets into half (you will only use 3 cut sheets).
6. Heat the pan on medium-low heat and brush with some cooking oil. Reduce the heat to low.
7. Pour out a thin layer of egg mixture into the pan.
8. Once the edge of the egg is cooked and the top is about 80-85% cooked, add one seaweed sheet.
9. Fold the egg over the seaweed sheet.
10. Brush the empty part of the pan with oil and pour another thin layer of egg mixture. Repeat the previous step of adding seaweed and folding the egg.
11. Continue this process until all the egg mixture and seaweed sheets are used.
12. Once cooked, cool the rolled omelette down for 5 to 10 minutes.
13. Slice the rolled omelette into bite-sized pieces.
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