This Japanese rolled omelette is the easiest and most versatile protein side dishes. In Japanese, it is called Tamagoyaki, literally meaning ‘grilled/fried egg’, is made by rolling together thin layers of seasoned egg in a frying pan.
- 3 eggs
- 1 tablespoon milk
- 1 tablespoon carrot, finely chopped
- 1 tablespoon onion, finely chopped
- 1 tablespoon green part of spring onion, finely chopped
- Salt and freshly ground pepper for seasoning
- First, crack the eggs into a mixing bowl and add in milk and salt.
- Whisk until combined. Then pass through a fine sieve to remove chalaza.
- Liquid without lumps is helpful in making egg roll successfully.
- Add in carrot, onion, spring onion, and pepper and stir until combined.
- Lightly grease a frying pan with vegetable oil. It’s a small egg roll. And heat the frying pan.
- Pour in ½ egg mixture and over low heat cook it over until half done.
- Roll the omelet half way from the right to the middle. And move the egg roll to the right edge of the pan.
- If there is not enough oil, lightly grease the pan each time you roll up.
- And add in ¼ egg mixture to cover the left half of the pan. And cook until half done.
- Roll again half way up from the right to the left and move the egg roll to the right side of the pan.
- Add in the remaining egg mixture and cook until half done. And finally roll all the way up.
- Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting.
- Slice into bite-size pieces. And serve.