Easy & Delicate Egg Crepe (Jidan) Recipe
How to Make Thin and Beautiful Egg Crepes for Tteokmanduguk
Making delicate egg crepes (Jidan) can seem challenging, but I decided to try making them to garnish my Tteokmanduguk for the New Year. Even if it’s not perfect, it’s better than having none, so I gave it a go! ^^
Ingredients for Egg Crepe
- 1 large egg
- A little grapeseed oil (for greasing the pan)
- 1 pinch of salt
Cooking Instructions
Step 1
First, crack 1 large egg into a clean bowl. Add a pinch of salt to help remove any eggy smell and season it. Whisk the egg thoroughly with a spoon or chopsticks until the yolk and white are well combined. Removing the chalazae (the white, stringy bits) will result in a smoother, more delicate crepe.
Step 2
Next, prepare your pan. Lightly grease the pan with a small amount of grapeseed oil. Then, use a paper towel to spread the oil evenly across the entire surface of the pan. This light, even coating of oil is crucial to prevent the egg from sticking and ensure a beautiful finish.
Step 3
Heat the pan over low heat. Using high heat can cause the egg to cook too quickly and burn, making it difficult to handle. Low heat is key for achieving a tender crepe. Once the pan is preheated, pour in about one ladleful of the beaten egg mixture.
Step 4
As soon as you pour the egg mixture, tilt or swirl the pan using a quick wrist motion to spread the egg into a thin, even layer. The thinner you spread it, the more elegant your crepe will be, so take your time to spread it as widely and thinly as possible.
Step 5
Allow the egg to cook slowly over low heat. When the edges begin to puff up slightly or look cooked, gently lift the edge with chopsticks or a spatula. This indicates it’s ready to be flipped.
Step 6
Carefully flip the egg crepe using your spatula. If you’re worried about it tearing, you can gently hold the edge with your fingers while flipping. Once flipped, immediately turn off the heat. The residual heat from the pan will be enough to cook the other side perfectly, keeping the crepe tender.
Step 7
Let the cooked egg crepe cool slightly. If you roll it while it’s too hot, it might tear. Once it’s cool enough to handle, place it on a cutting board and carefully roll it up tightly. Rolling it neatly will make it easier to slice and ensure a pretty presentation.
Step 8
Once rolled, thinly slice the egg crepe into strips. This is the perfect way to make delicate egg crepes! For garnishes, thin strips are ideal, but you can also cut them into diamond shapes for a decorative touch. Your beautiful, thin egg crepes are now ready to be enjoyed! They make a wonderful topping for Tteokmanduguk.
