Savory Scallion and Egg Roll
How to Make a Delicious and Fragrant Scallion Egg Roll
Eggs and scallions are a classic pairing, and this dish is one of my go-to side dishes. Here’s how to make a simple yet flavorful scallion and egg roll that’s perfect for any meal.
Ingredients
- 4 large eggs
- 1/2 stalk green onion (white part), finely chopped (about 15cm length)
- 1 pinch of salt (approx. 1/4 tsp)
- A dash of black pepper (to taste)
Cooking Instructions
Step 1
First, prepare the white part of the green onion. Wash it thoroughly and then finely chop it into very small pieces, almost like mincing. This ensures the scallions are evenly distributed and have a pleasant texture when cooked.
Step 2
Crack 4 large eggs into a clean bowl. Be gentle when cracking them to avoid getting shell fragments into the egg mixture.
Step 3
Add a pinch of salt to help neutralize any eggy odor and enhance the flavor, along with a dash of black pepper according to your preference. Adjust the saltiness as needed.
Step 4
Add the finely chopped green onions to the egg mixture. The fragrant aroma of the scallions will beautifully complement the richness of the eggs.
Step 5
Whisk the eggs and green onions together gently using chopsticks or a whisk until well combined. For an extra tender result, whisk the mixture vigorously for at least 50 times – this helps break down the egg proteins for a smoother texture.
Step 6
Heat a non-stick pan over medium-low heat and add about 1-2 teaspoons of cooking oil. Use a paper towel to spread a thin, even layer of oil across the entire surface of the pan. This prevents sticking. Carefully pour the egg mixture into the prepared pan. Gently tilt the pan to spread the egg mixture into a thin, even layer.
Step 7
Once the edges of the egg mixture begin to set, use chopsticks or a spatula to gently lift the cooked edges and allow the uncooked egg mixture to flow underneath. When the egg is about 70% cooked, begin to carefully roll it up from one end of the pan. It’s helpful to push the rolled egg slightly to one side of the pan to create space for the next addition of egg mixture.
Step 8
With the rolled egg on one side, pour a little more egg mixture into the empty space in the pan. As this new layer of egg mixture begins to set, lift the previously rolled egg and roll it over this new layer. Repeat this process, adding more egg mixture and rolling, until all the egg mixture is used up. Layering creates a thicker and more visually appealing egg roll.
Step 9
Once all the egg mixture has been incorporated and rolled, gently press and shape the egg roll by rolling it in the pan. Pressing down will help create a neater shape, whether you prefer a rectangular or cylindrical roll, which will look lovely when sliced.
Step 10
(Optional) For a beautiful golden-brown exterior, you can increase the heat to medium-high and quickly roll the egg roll in the pan for a short time until lightly browned. Be careful not to burn it.
Step 11
Slice the finished scallion and egg roll into bite-sized pieces and serve. Enjoy this delightful side dish while it’s warm, or let it cool for a perfect addition to your bento box!
