Thousand Layer Rolled Omelet: The Golden Recipe for a Tear-Proof, Soft Omelet
Chef Chun Sang-hyun’s Special Secret from Altoran! How to Make a Tear-Free, Soft, and Moist Thousand Layer Rolled Omelet. A simple egg dish perfect for lunchboxes or special meals.
Make a ‘Thousand Layer Rolled Omelet’ that stays perfectly intact without tearing, thanks to the use of starch. This dish features layers of thinly sliced perilla leaves and vegetables, creating a wonderful texture and flavor that both children and adults will love.
Ingredients
- 5 large eggs
- 40g finely minced carrot
- 30g finely minced green onion
- 3 fresh perilla leaves
- 1 Tbsp shrimp paste brine
- Pinch of fine salt
- 90ml warm broth (anchovy-kelp broth or water)
- 1 Tbsp starch slurry (1 Tbsp potato starch + 1 Tbsp water)
Cooking Instructions
Step 1
First, prepare the vegetables. Wash and peel the 40g carrot and 30g green onion, then mince them very finely. Finely chopping the vegetables ensures a tender texture within the omelet. Set aside.
Step 2
Wash the fresh perilla leaves and pat them dry. Cut 3-4 perilla leaves in half lengthwise, then thinly slice them into strips. The fragrant aroma of the perilla leaves will enhance the overall flavor of the omelet.
Step 3
Crack 5 large eggs into a mixing bowl and whisk them until smooth, breaking up the egg whites. Add 90ml of warm broth (anchovy-kelp broth or plain water) and mix well. For an even softer texture, ensure the egg mixture is thoroughly beaten. Strain the beaten egg mixture through a fine-mesh sieve to remove any remaining egg white strands. While straining, gently scrape the bottom of the sieve with chopsticks or a fork to help the strands pass through, resulting in a very smooth egg liquid.
Step 4
To the strained egg mixture, add the minced carrot and green onion (excluding the perilla leaves). Stir in 1 Tbsp of shrimp paste brine for added umami, and 1 Tbsp of the prepared starch slurry (mix 1 Tbsp potato starch with 1 Tbsp water). The starch slurry is crucial for preventing the omelet from tearing and helping it bind together smoothly. Mix everything thoroughly until well combined without any lumps.
Step 5
Gently heat a non-stick pan over low heat. Lightly grease the pan with a little cooking oil using a paper towel. Pour a thin layer of the egg mixture into the heated pan to create a delicate crepe. When the egg layer is about 80% cooked (the edges will start to set), carefully and tightly roll it up. Rolling before it’s fully cooked helps the layers adhere and form a neat shape. Once rolled, pour more egg mixture into the empty space in the pan. Sprinkle the thinly sliced perilla leaves over the newly poured egg layer. Once the perilla leaves are slightly cooked, roll the omelet again in the same manner. Repeat this process, layering thinly cooked egg and perilla leaves, to build up the ‘thousand layer’ texture.
Step 6
Once the omelet is thick and cooked through, use a bamboo sushi mat (makisu) to shape it. Place the rolled omelet on the mat and gently press to form an oval or rectangular shape. Allow the shaped omelet to cool slightly before slicing it into bite-sized pieces. This method ensures a perfectly layered, tear-free ‘Thousand Layer Rolled Omelet’.
