Egg Rolls (Japanese Style Breakfast )
Ingredients
Ingredients
4 eggs
1 tablespoon milk
1 tablespoon carrot, finely chopped
1 tablespoon onion, finely chopoed
1 tablespoon green part of spring onion, finely chopped
Salt and freshly ground pepper for seasoning
Method
1. First, crack the eggs (separate White and Yolk in two different bowls )into a mixing bowl and add in milk and salt. Whisk until combined. Then pass through a fine sieve to remove gooey. Liquid without lumps is helpful in making egg roll successfully.
2. Add in carrot, onion, spring onion, and pepper and stir until combined.
3. Lightly grease a non stick frying pan with vegetable oil. It’s a small egg roll. And heat the frying pan. Then pour ( in white and yellow alternately )1/2 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. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up.
3. 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.
1 tablespoon milk
1 tablespoon carrot, finely chopped
1 tablespoon onion, finely chopoed
1 tablespoon green part of spring onion, finely chopped
Salt and freshly ground pepper for seasoning
Method
1. First, crack the eggs (separate White and Yolk in two different bowls )into a mixing bowl and add in milk and salt. Whisk until combined. Then pass through a fine sieve to remove gooey. Liquid without lumps is helpful in making egg roll successfully.
2. Add in carrot, onion, spring onion, and pepper and stir until combined.
3. Lightly grease a non stick frying pan with vegetable oil. It’s a small egg roll. And heat the frying pan. Then pour ( in white and yellow alternately )1/2 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. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up.
3. 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.
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