Fluffy Rolled Omelet
Fluffy Rolled Omelet
Super Quick & Easy Fluffy Rolled Omelet Recipe
When your side dishes feel a bit lacking, this simple rolled omelet can make your meal complete! It’s so delicious, you’ll finish your rice in no time. Perfect for a quick and satisfying addition to any meal.
Main Ingredients- 2 large fresh eggs
- A small amount of chopped green onions (about 1-2 Tbsp)
Seasoning- 1 pinch of salt (approx. 0.5g)
- A pinch of black pepper (to taste)
- 1 pinch of salt (approx. 0.5g)
- A pinch of black pepper (to taste)
Cooking Instructions
Step 1
Crack 2 fresh eggs into a clean bowl. Lightly beat them to combine the yolks and whites.
Step 2
Add the chopped green onions, 1 pinch of salt, and a pinch of black pepper to the bowl. You can adjust the pepper to your preference for more flavor. Whisk briskly with a fork or whisk for about 10-15 seconds until the egg mixture is smooth. Be careful not to over-whisk, as too much air can affect the texture.
Step 3
We will divide this amount of egg mixture into 4 portions to pour into the pan. Pouring about a quarter of the mixture each time will help you create a deliciously thick omelet. This step is a guide for how much egg mixture to use per pour.
Step 4
Heat a non-stick pan over medium-low heat. Add 1-2 teaspoons of cooking oil and thinly coat the entire surface of the pan using a paper towel or wooden chopsticks. Ensure the pan is not too hot, as this can cause the eggs to burn quickly. Adjust the heat accordingly.
Step 5
Pour about 1/4 of the whisked egg mixture into the heated pan. Swirl the pan to spread the egg mixture into a thin, even layer. When the egg mixture is slightly set and the top starts to look a bit bubbly, carefully begin to roll it from the front edge of the pan using chopsticks or a spatula. Starting with a thicker roll initially helps achieve a nice shape later.
Step 6
Slide the rolled omelet to the back of the pan. Pour another 1/4 of the egg mixture into the empty space. Try to let the new egg mixture flow slightly underneath the already rolled omelet; this helps it stick and form a more solid roll.
Step 7
Once the newly poured egg mixture is slightly set on top, lift the previously rolled omelet and place it over the new layer of egg mixture, continuing to roll it up. Rolling it tightly will result in a more appealing appearance.
Step 8
Repeat this process two more times. Pour the remaining egg mixture thinly, covering the previously rolled part and continuing to roll. After using all the egg mixture and rolling it a final time or two, you’ll achieve your desired omelet thickness.
Step 9
You’ve now completed the rolling process for your omelet. Gently roll the omelet in the pan for another 30 seconds to 1 minute to ensure all sides are evenly cooked. This will cook the inside thoroughly while achieving a golden-brown exterior.
Step 10
Transfer the well-cooked rolled omelet to a cutting board. To ensure neat slices, gently press down on the omelet with your palm. Then, using a sharp knife, slice it into pieces about 1 to 1.5 cm thick. Using a spatula to steady the omelet while cutting will help you achieve cleaner cuts. Slicing while it’s still warm will prevent it from breaking apart and maintain its shape.
