Gyeranmari (rolled omelette)

Gyeranmari is a layered rolled egg dish enriched with tiny pieces of vegetable, perfect for breakfast or a packed lunch, and still delicious cold. The rolling technique takes a little practice, but the result looks impressive and is surprisingly simple.

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Method

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1. Beat the eggs thoroughly in a bowl, then stir in the salt, sugar, carrot and spring onions.
2. Put a square or rectangular frying pan (a tamagoyaki pan or an ordinary non-stick pan) over medium heat and brush it thinly with oil.
3. Pour in a third of the egg mixture and spread it evenly. When it has almost set but the top is still moist, roll it up tightly from one side.
4. Slide the rolled egg to the edge of the pan, oil the empty part again, pour in the next third of the mixture and keep rolling, wrapping it around the part already rolled.
5. Repeat with the remaining mixture until you have a long, layered egg roll. Take it off the heat, leave to cool for 2-3 minutes, then cut into slices 1.5-2 cm thick. ⏱ Timer: 2 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Work over low to medium heat: if the pan is too hot, the egg burns before you can roll it.
• Brush on a thin layer of oil before pouring in each layer, otherwise the egg sticks to the pan.
• Instead of carrot you can add spinach, pepper or cheese to the mixture; this is a very adaptable basic dish.
• If you are packing it cold for a snack, keep it wrapped in foil so that the slices do not fall apart.

Frequently asked questions

Why did the roll tear while cooking?

Either the first layer was too thin, or you tried to roll it too early, before the underside of the egg had set.

Can I make it with cheese?

Yes, a slice of melting cheese placed in before the very last layer gives you a creamy, stretchy middle layer.

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