Aromatic Perilla Leaf Rolled Omelet
Aromatic Perilla Leaf Rolled Omelet
A Crowd-Pleasing Side Dish! Delicious Perilla Leaf Rolled Omelet Made with a Round Pan
Introducing a beloved, universally loved side dish: the Perilla Leaf Rolled Omelet! You can easily make this at home using a regular round pan, no special equipment needed. The fragrant aroma of perilla leaves perfectly complements the delicate texture of the eggs, creating a taste that everyone from children to adults will enjoy. This rolled omelet, enhanced with perilla leaves, is not only visually appealing but also makes for an excellent dish when entertaining guests. Watching the video recipe alongside these instructions will be even more helpful. If you have a few perilla leaves left over, try making this delicious rolled omelet!
Ingredients- 6 fresh eggs
- 10-12 fragrant perilla leaves
- A little all-purpose flour
- 4 pinches of fine salt
Cooking Instructions
Step 1
– Prepare all ingredients cleanly.
Step 2
– Crack 6 eggs into a wide bowl and add 4 pinches of fine salt.
Step 3
– Gently whisk the eggs with a whisk. It’s important to whisk evenly, mixing the whites and yolks thoroughly, while avoiding creating too much foam.
Step 4
– Wash the perilla leaves thoroughly and lightly coat them with flour on both sides. Tip: You don’t need to coat the entire leaf meticulously with flour. After a light coating, lightly dust off any excess flour before placing them in the pan.
Step 5
– Heat a pan over medium heat, add a little cooking oil, and preheat it well. Tip: If the pan isn’t preheated properly, the eggs may not cook evenly, resulting in uneven browning or excessive bubbles. Once preheated, use a kitchen towel to lightly wipe away excess oil, creating a thin, even layer.
Step 6
– Reduce the heat to low and pour enough egg mixture into the pan to form a thin layer covering the bottom.
Step 7
– Gently tilt and rotate the pan to spread the egg mixture thinly and evenly across the entire pan surface.
Step 8
– Once the thin layer of egg begins to set, place two perilla leaves on top of the cooked egg layer.
Step 9
– As the surface of the egg starts to cook, gently pull the portion with the perilla leaves towards you, folding it in half. Once the folded part is in the empty space of the pan, pour more egg mixture into the cleared area, spread it thinly, place more perilla leaves on top, and repeat the folding process. Continue this until all the perilla leaves are used.
Step 10
Tip: Before folding the egg with perilla leaves, it’s a good idea to tidy up the edges of the perilla leaves with a chopstick or spatula. Also, briefly check if the bottom is sticking before you pull and fold it. Tip: When placing the perilla leaves, slightly overlap them with the previously placed leaves. This ensures they stay connected when sliced, creating a beautiful cross-section.
Step 11
Tip: Do not add more perilla leaves after pouring the final layer of egg mixture. Tip: To achieve a neat, rectangular shape, use two spatulas to hold the sides. Rotate the pan and cook evenly on all four sides. The omelet is fully cooked when it feels firm when gently pressed in the center.
Step 12
– To serve, slice the finished perilla leaf rolled omelet at a slight angle with your knife for a more appealing presentation and beautiful cross-section. Your delicious Perilla Leaf Rolled Omelet is complete!
