1. Finely chop the scallion and carrot.
2. Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks until the yolks and whites are blended well with no visible strings of whites. Stir in salt and pepper.
3. Stir in the chopped vegetables..
4. Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
5. Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan. Let it cook until the top begins to set but is still wet.
6. Using a spatula, lift one end of the egg (about 1-1/2 inches) and fold it over to the other side. Reduce the heat or raise the pan away from the heat for a little while if the bottom is browning.
7. Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for more egg mixture. Add 1/2 of the remaining egg and spread to cover the open space.
8. When the egg addition is set, lift the folded part and fold it again. Pull the egg to the rolled side and repeat the process with the remaining egg to make an about 2-inch egg log.
9. Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).
Tips for making the best Korean rolled eggs
1. Preheat the pan until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
2. Do not overcrowd the egg mixture with the fillings. It would be harder to roll up.
3. Be patient and cook the eggs over gentle heat. If the heat is too high, you’ll end up with tough eggs that will break when folded. If you don’t cook the eggs enough, the rolled egg will be runny inside.
4. Use both hands to roll, each holding a spatula, a spoon or a pair of chopsticks.
5. Use a small skillet if you want your rolls to be thick.
If using more eggs, simply increase the amount of the other ingredients proportionately.
Gyeran mari can be stored in the fridge for 2 to 3 days. You can heat it up in the microwave or eat cold as is.
The filling options are endless! Try with onions, mushrooms, zucchini, bell peppers, or garlic chives (buchu). You can also add ham, bacon, or cheese, if you want. Another popular addition is gim (dried seaweed sheet).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 150 (65%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 634.5mg||195 %|
|Sodium 213.3mg||7 %|
|Potassium 223.5mg||6 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.6g|
|Protein 19g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 232
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