Main Ingredients
- 2 Eggs
- 1 Sheet Dried Laver
- 2 Generous Pinches Salt
- Some Cooking Oil
Directions
Break 2 eggs in a small mixing bowl and add 2 generous pinches of salt. Whisk it well.
Obtain small piece of a paper towel and some cooking oil. Fold the
paper towel and dip it in the cooking oil. You will use it to oil the
pan.
Wipe an 8-inch nonstick pan with the oiled paper towel evenly. This
is a secret for making nicely shaped rolled eggs. Heat the pan on
medium-high.
Pour the egg to the heated pan. Reduce the temperature to medium-low.
It is important to cook at a lower temperature for this to prevent the
egg from burning.
Cook for about 2 minutes, or until the bottom of the egg starts to become solid, but the top of the egg is still liquid.
Put 1 sheet of dried laver on top of the eggs. (Use the dried laver
that you would use to make kimbap or sushi.) Because of the heat and
liquid egg, the laver will shrink to fit on the egg in the pan. Cook 1
more minute.
Then, start to roll the egg. Start by folding the edge of the egg in about half an inch. Keep rolling it end to end.
Cook for 2-3 minutes, or until the surface of the egg gets a slightly
golden brown color. Flip the rolled egg once or twice during this step
to cook both sides evenly. The total cooking time for the egg (not
including the preheating time for the pan) will be about 5-7 minutes,
depending on your exact stove temperature and pan material.
Let it cool a little before cutting it.
Cut the rolled egg into ⅓-inch slices. The yellow color from the egg and the black color from the laver look good together.
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