Perfect when there are no side dishes, 'How to make rolled omelet'

When there are no suitable side dishes, 'rolled omelet' is the easiest menu to prepare. Since rolled omelet pairs well with various ingredients such as pollack roe, cheese, ham, perilla leaves, and crab sticks, it is often served on the table. We reveal a rolled omelet recipe that can be quickly made using 'eggs,' a staple ingredient always kept in the refrigerator.

Ingredients: 6 eggs, 1/2 tsp salt, 1/2 tsp sugar, 5 tbsp water or milk, 2 tbsp cooking oil

1. Put 6 eggs in a wide bowl, add water or milk, 1/2 tsp salt, and 1/2 tsp sugar, then whisk thoroughly to break the egg strands and make the egg mixture.

2. Lightly coat a rolled omelet pan or a round frying pan with cooking oil and heat it over low heat.

3. Pour half of the egg mixture into the pan, and once the edges begin to cook, use a spatula to roll it.

4. Pour the remaining egg mixture into the uncooked part and repeat step 3.

5. Let the rolled omelet cook further for 1–2 minutes on both sides using the residual heat of the pan, then finish by slicing it.

Japanese-style rolled omelet recipe

Ingredients: 5 eggs, 170ml kelp broth, 1/2 tsp sugar, 1/2 tsp salt, 1 tbsp mirin, 2 tbsp cooking oil

1. Soak a piece of kelp in water and boil for 5–10 minutes to make kelp broth.

2. Put 5 eggs in a wide bowl and add salt, sugar, mirin, and kelp broth to make the egg mixture.

3. Pour the egg mixture through a sieve and strain it finely several times to break the egg strands.

4. Pour the strained egg mixture into a heated frying pan in portions and repeat the rolling process several times to complete.

Baek Jong-won's rolled omelet recipe

Ingredients: 5 eggs, 3 stalks of jjokpa green onions, a piece of carrot, 1/4 onion, 1/2 tsp salt, 2 tbsp cooking oil

1. Put 5 eggs and 1/2 tsp salt in a wide bowl and mix well to make the egg mixture.

2. Add finely chopped carrot, jjokpa green onions, and onion to the egg mixture and mix.

3. Pour 1/4 of the egg mixture into a heated pan, and once the edges start to cook, use a spatula to roll it.

4. Pour the remaining egg mixture into the uncooked part and continue repeating step 3.

5. Let the rolled omelet cook further for 1–2 minutes on both sides using the residual heat of the pan, then finish by slicing it.

[FamTimes=Reporter So Yoon-seo]