Improving my breakfast game, one egg roll at a time. This post is a definite upgrade from my tamagoyaki episode.
Also, my post scheduling makes me look like I keep making egg rolls. Which is weird! In truth, I made the tamagoyaki
failure last week, and this egg roll omelette was yesterday’s breakfast. Today’s breakfast was cheese sticks.
Introduction: Gyeran Mari
Everyone loves egg! That’s it. That’s the introduction. 🤡
Gyeran mari (계란말이) literally translates to egg roll in Korean. Unlike the Japanese tamagoyaki, this egg roll is not meant to be as sweet or savoury.
This Korean-style egg roll is a popular side dish (banchan) made by tightly rolling layers of egg as the egg cooks. The most basic recipe, which I tried here, is made with only chopped carrots and scallion/onion.
It immediately brightens up your regular breakfast spread.
Ingredients for Korean Egg Roll
- 5 medium eggs
- 1/4 carrot, finely chopped
- 1 small onion, finely chopped
- We still don’t have green onions or scallions in this house. Our quarantine pantry only has red onions, which I used in this recipe. It tasted fine!
- 2 tbsp cooking oil
Feel free to add other chopped vegetables or protein sources like ham.
I think prep would be so much easier if we had a julienne peeler or something like that. Sigh.
☕ Feel free to buy me a coffee (which is a euphemism for sending me cash and cash equivalents online).
Korean Egg Roll Omelette Recipe
With only 5 quarantine-friendly ingredients, this recipe is cheap, quick and easy to make! It’s another great yet lazy way to spice up a lunch box or breakfast.
Prep time: 10 minutes
Cook time: 10 minutes
- Beat eggs, carrot and onion together. Add salt to taste. Make sure that the mixture is not overly-filled, so that the egg rolls up easier and the carrot cooks well.
- Add oil to pre-heated pan.
- Pour 1/4 of the mixture into the pan to create a thin layer. Cook for 1 minute. I wait for the mixture to set without any runny bits before folding it.
- Gently fold the egg mixture until only a small section remains unfolded. Move the egg roll to one side of the pan. I used both hands, with a spatula and a fork, to help roll the egg evenly.
- Add more egg mixture to the open space. Fold once the egg mixture sets. Repeat the process. For this 5-egg mixture, I was able to pour the egg mixture a total of 4 times.
- Remove the egg roll from the pan. Let it cool for about 5 minutes.
- Slice into serving sizes. Enjoy!
I had to speed through mixing the salt into the beaten eggs and vegetables because my sister (
my lazy kitchen’s first customer of the day) was already waiting at the dining table. LOL. I am slightly sorry for the way the seasoning was so unevenly spread.
I also didn’t let it cool for 5 minutes, so it ended up breaking apart. Oops.
Until next time!
❤️ Your resident kitchen gremlin