Ingredients
- 5 large eggs / about 250 g without shells
- 15 mL / 1 Tbsp water
- 20 g / 2 Tbsp finely chopped carrot
- 15 g / 2 Tbsp finely chopped scallion
- 1 g / 1/8 tsp salt
- 10 mL / 2 tsp neutral oil
Method
- Beat eggs with water and salt; stir in vegetables.
- Heat a nonstick skillet over medium-low and oil lightly.
- Add a thin egg layer and roll when mostly set.
- Add successive thin layers so each joins the roll.
- Cook until the center is fully set, rest briefly, and slice with a clean knife.
Equipment
Nonstick skillet, Bowl, Spatula, Knife
Storage
Refrigerate promptly and consume conservatively within 2 days pending validation.
Substitutions
Fillings can vary; changes may affect rolling and cook time.
Allergens
Egg
Cultural context
Fillings and rolling methods vary; a rectangular pan is helpful but not required.
Related dishes
Steamed rice, A mixed banchan table
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