Fluffy Rolled Omelet with Tuna Extract for Umami
Fluffy Rolled Omelet with Tuna Extract for Umami
Forget Salt! An Easy Rolled Omelet Recipe with Deep Umami from Tuna Extract
A moist and delicious rolled omelet that’s quick to make and perfect for the dinner table when you’re short on side dishes. The addition of tuna extract provides a savory flavor and rich umami that appeals to everyone, from kids to adults.
Essential Ingredients- 5 eggs
- 1 handful of chives (approx. 10-15g)
- 3 Tbsp milk (approx. 45ml)
- 1-1.5 Tbsp tuna extract (adjust to taste)
- Vegetable oil, for cooking
Cooking Instructions
Step 1
First, prepare the chives which will add flavor to the rolled omelet. Wash the chives thoroughly, pat them dry, and finely chop them. Crack 5 fresh eggs into a large bowl and add all the chopped chives.
Step 2
Add 3 tablespoons of milk to the egg mixture; this helps to reduce any eggy smell and makes the omelet fluffier. Now for the key to umami – add 1 to 1.5 tablespoons of tuna extract. You can adjust the amount of tuna extract to your preference. It’s best to start with less and add more after tasting. (If you don’t have tuna extract, using salt for seasoning will still result in a delicious omelet.) Gently whisk the eggs, chives, milk, and tuna extract using a spatula or chopsticks until just combined; avoid creating too much foam.
Step 3
Now it’s time to make the rolled omelet. Heat a non-stick frying pan over low heat and generously coat it with vegetable oil. Once the oil is sufficiently hot, pour in about one ladleful of the beaten egg mixture, spreading it thinly to cover the entire pan. Cooking over low heat ensures it doesn’t burn and results in a beautifully golden omelet.
Step 4
When the edges of the egg mixture start to cook and the top is still slightly moist, it’s time to roll. Carefully use a spatula to gently roll the cooked egg from one side to the other. Once rolled, slide the omelet to one side of the pan. Add a little more oil to the empty space and pour in another ladleful of egg mixture. Pour the new mixture so it slightly overlaps with the previously rolled omelet; this helps it stick together, creating a firmer and more beautiful roll.
Step 5
Repeat this process. Pour the egg mixture, wait until the bottom is slightly cooked, roll it up, slide it to the side, add oil, and pour more egg mixture. Continue this until all the egg mixture is used, forming a thick roll. Once the omelet is complete, gently roll it around the pan to ensure all sides are evenly golden brown.
Step 6
It’s best to let the omelet cool slightly before slicing, as it might fall apart if cut while too hot. Slice it into bite-sized pieces, about 1.5 to 2cm thick, for a beautiful cross-section and a moist interior.
Step 7
Arrange the nicely sliced rolled omelet on a plate. Voila! A fantastic side dish is ready in no time. Enjoy it with a warm bowl of rice!
