Pollock Roe Rolled Omelet
Pollock Roe Rolled Omelet
Make a Mildly Salty, Large Pollock Roe Rolled Omelet for Your Home Party!
The key to a delicious pollock roe omelet is the right ratio of pollock roe. If it’s too salty, it can be a disaster! If it ends up a bit bland, you can always serve it with kimchi on the side. This recipe focuses on creating a soft, flavorful rolled omelet without excessive saltiness. The popping texture of the roe combined with the fluffy eggs makes for a delightful dish, and its attractive appearance makes it perfect for entertaining guests. Elevate your special gatherings with this tasty and beautiful pollock roe rolled omelet!
Basic Ingredients- 2 large eggs
Seasoning & Additional Ingredients- 1/2 pollock roe sac (use only the roe, membrane removed)
- 1/2 pollock roe sac (use only the roe, membrane removed)
Cooking Instructions
Step 1
First, prepare the basic ingredient: 2 large eggs, and for the seasoning, 1/2 of a pollock roe sac.
Step 2
Crack the 2 eggs into a bowl. Using a whisk (even an inexpensive one from Daiso works wonderfully!), beat the eggs vigorously until frothy and well-combined.
Step 3
Tip for whisking eggs: An affordable whisk, like one for 2,000 won from Daiso, is very effective for beating eggs. Whisking energetically will create a smoother, lump-free egg mixture.
Step 4
Carefully remove the membrane from the 1/2 pollock roe sac. You can do this by placing the roe sac on a plastic wrap and gently scraping out the roe with the back of a knife. Add the separated roe to the beaten eggs.
Step 5
Heat a non-stick pan over medium heat and lightly coat it with oil. Be careful not to let the pan get too hot. Using a well-coated pan will make the rolling process much easier.
Step 6
Pour the prepared egg mixture into the heated pan and begin to cook over medium heat. You can start with low heat until the bottom begins to set, then increase to medium heat for cooking.
Step 7
As the egg mixture cooks, gently roll it up using a spatula or chopsticks. Rotate the pan as you roll to ensure even cooking over medium heat. Avoid high heat, which can burn the outside before the inside is cooked.
Step 8
Once the omelet is partially cooked, carefully roll it up completely using a spatula or chopsticks. Gently press down as you roll to create a firm and neat shape.
Step 9
Let the rolled omelet cool slightly, then slice it into bite-sized pieces. For an attractive presentation, arrange the slices with the cut side facing up. For a special touch, you can flip some slices in the opposite direction to create a subtle heart shape.
Step 10
The heart-shaped presentation adds a beautiful and unique element, making your home party table even more inviting.
Step 11
This is the basic pollock roe omelet recipe. If you desire a larger and even softer ‘king-sized’ rolled omelet, consider using the additional ingredients below.
Step 12
Additional Ingredients: 4 large eggs, a small amount of carrot (very finely minced), a small amount of onion (very finely minced).
Step 13
Prepare the roe from 1 full pollock roe sac. Remove the membrane and finely mince the roe. (Use this if you prefer a more intense pollock flavor than the basic recipe.)
Step 14
In a larger bowl, crack the 4 eggs. Add the minced carrot, onion, and pollock roe. Whisk thoroughly until well combined and smooth, ensuring no lumps.
Step 15
Prepare a wide pan, add a generous amount of oil, and heat over medium heat. Pour in the egg mixture to create a large, thick rolled omelet and cook slowly.
Step 16
When rolling a large omelet, use two spatulas, one on each side, to gently push and roll it. It’s important to continuously move the pan to ensure even cooking.
Step 17
To achieve a moist and tender interior, start cooking over medium heat, then reduce to low heat. Proper heat control is essential for a perfectly cooked omelet without burning.
