One of the dishes I made for dinner last night was 김달걀말이, which is korean rolled tamagoyaki, or zebra egg roll. I slightly modified this recipe from Eugenie Kitchen:
Ingredients:
3 eggs
1 tablespoon milk
¼ teaspoon salt
1 seaweed sheet (Nori or 김)
Cooking oil for brushing
Directions:
First, I will start by crushing 1 seaweed sheet into pieces.
Then I’m cracking 3 eggs in a bowl. And I will add 1 tablespoon of milk and a pinch of salt. And stir to combine. You really don’t need a lot of salt because seaweed is already salty.
And I will strain the egg mixture to remove chalaza. It’s to obtain smooth egg mixture for neat egg roll.
Now I will heat a frying pan over medium heat. It’s a non-stick pan but I will lightly grease the pan anyway.
I will pour in small amount of egg mixture just to cover the surface. And I’m sprinkling the seaweed pieces all over the top. And when the egg is half cooked, I will roll the egg from the right side of omelet half way to the middle. If you are left-handed, it will be easier to start rolling from the left. And move the omelet all the way up to the right edge of the frying pan. Adjust the heat if you think the egg is getting cooked too quickly. And if there is not enough oil, lightly grease the pan each time you roll up. And I will pour in the egg mixture to the side of unrolled omelet. It’s like extending the egg blanket for rolling. And again sprinkle the seaweed pieces over the top. And when the egg is half cooked, I will roll the omelet and push it to the right. And I will repeat the process until I use all my egg mixture. The egg roll is really light, even you don’t have to touch the bottom of the frying pan with chopsticks to roll it up.
When it’s done, I will transfer the roll to a cutting board and slice into bite size pieces.
My modifications included 1/2 tsp soy sauce, 1/2 tsp mirin, and 1/2 tsp of sugar (I like my tamago on the sweeter side). I regret not straining my egg mixture because it definitely didn’t turn out to be as smooth. Next time!
