Soft and Savory Pollack Roe Rolled Omelet
Soft and Savory Pollack Roe Rolled Omelet
Pollack Roe Rolled Omelet – Adds a Burst of Umami to Your Meal!
Introducing a method for making a tender and savory rolled omelet with a subtle, infused flavor. This dish is perfect as a comforting side dish for your home-cooked meals.
Ingredients- 4 large eggs
Seasoning- 1/2 Tbsp pollack roe (mentaiko)
- 1/2 Tbsp pollack roe (mentaiko)
Cooking Instructions
Step 1
Crack the eggs into a bowl and beat them gently to remove the chalazae (the white stringy bits). Whisk thoroughly until smooth. Removing the chalazae will ensure a more delicate and refined texture for your rolled omelet.
Step 2
Add 1/2 tablespoon of pollack roe to the beaten eggs. If the pollack roe is clumped together, use the back of two teaspoons to break it down into small pieces and mix it well into the egg mixture. The natural saltiness of the pollack roe will season the omelet, so additional salt is usually not needed. If you prefer a stronger flavor, you can adjust the amount of pollack roe slightly.
Step 3
Place your non-stick pan over low heat and add a generous amount of cooking oil. Use a spatula to gently swirl the oil around, ensuring the entire surface of the pan is evenly coated. This step is crucial for preventing the omelet from sticking and achieving a beautiful, even cook.
Step 4
Pour about one-third of the egg mixture into the heated pan. Tilt the pan to spread the egg mixture thinly and evenly across the surface. As the egg begins to set, gently roll it up from one end using your spatula. Don’t worry if it’s not perfect the first time; you’ll get the hang of it with practice.
Step 5
Once the first roll is complete, push it to one side of the pan. Pour another portion of the remaining egg mixture into the empty space. As this new layer of egg cooks, gently lift the rolled portion to allow the uncooked egg to flow underneath, connecting the layers.
Step 6
When the new layer of egg is partially set, gently roll the omelet forward, then backward, allowing it to cook evenly and form layers. This technique helps to create a thicker, more visually appealing rolled omelet.
Step 7
Pour in the rest of the egg mixture and continue the process: tilt the pan forward and backward to ensure even cooking, then gently roll the omelet to incorporate the remaining egg. Once more, roll the entire omelet to shape it.
Step 8
Transfer the cooked rolled omelet to a serving plate and let it cool slightly. While it’s still warm but not hot, slice it into thick pieces. This will reveal a moist and tender interior. Slice into your desired thickness and enjoy!
