Korean Egg Roll ()

Today for lunch I made an egg roll and a hot dog. For the egg roll I beat two eggs in a bowl and add chopped green onions with a pinch of salt. I usually cook on medium-low heat so the eggs remain a nice yellow colour. Pour half the mixture into a heated pan. Once the bottom of the egg is cooked, start folding in from one side. When it`s almost all folded, move the cooked egg to one side and pour the rest on to the other side. Add a little more oil to the pan if needed. Repeat process making sure egg is still a little runny at the end to help seal the egg roll together. Cook on both sides for a minute or two to make sure the egg is completely cooked through. Move on to a cutting board and let it cool for a few minutes before cutting otherwise it will fall apart.

All photos are my own.

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