Perfect Egg Rolls Recipe Tamagoyaki – Eugenie Kitchen
Hi, I am Eugenie. People normally make egg rolls with a retangular frying pan. Today I am going to show you how to make egg rolls with a round frying pan. For this recipe, you will need: 3 eggs 1 tablespoon milk 1 tablespoon carrot, chopped 1 tablespoon onion, chopped 1 tablespoon Spring onion, chopped Salt and freshly ground pepper. First, crack the eggs into a mixing bowl and add in milk and salt. I am adding about ½ teaspoon of salt. Whisk until combined. Then pass through a fine sieve to remove chalaza. Chalaza is known to contain cholesterol and it’s frequently removed for finer texture of dish. And add in carrot, onion, spring onion, they are all finely chopped. And add in pepper. And stir until combined. Lightly grease a frying pan with vegetable oil, today I am using a spray oil and a 10 inch pan. It’s a small egg roll. And heat the frying pan. Then pour in 1/2 egg mixture and cook it over low heat until half done. Roll omelet half way up to the middle. And if there is not enough oil, lightly grease the pan each time you roll up. And add in a ¼ of egg mixture to the side of unrolled omelet. And cook until half done. And roll half way up again and move the egg roll to the center of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up. Transfer to a cutting board. When an egg roll is hot, it’s easily broken. So let cool before cutting. Now slice into bite-size pieces. And serve. It’s quick and easy. Everyone can make it, and everyone likes it. It’s beautiful. Bon appetit. If you liked this, give me thumbs up and don’t forget to subscribe. And get my weekly schedule at Facebook, Instagram, or eugeniekitchen.com. Thank you for watching. Bye for now!