This recipe will add a little culture to your morning routine.
Becky Low shares how to make a cross between a crepe and an omelet.
Basic Japanese Rolled Omelet
5 eggs
1 tablespoon mirin
1 teaspoon soy sauce
oil
Whisk together eggs, mirin and soy sauce.
Heat non-stick skillet over medium heat until a drop of water dropped in pan sizzles. Brush lightly with oil. Pour approximately ⅓ egg mixture into hot skillet and tilt pan to coat bottom of pan with egg mixture. Cook until egg is almost set (moist, but not runny). Using the edge of two spatulas carefully roll egg jelly roll fashion, push to one side of pan. Lightly brush pan with oil and pour approximately ⅓ remaining egg into pan, lift omelet roll to allow egg mixture to run underneath, cook until almost set. Roll omelet inside egg, and push omelet to one side. Continue process until all egg is used. Finish cooking egg roll, slide onto cutting board, cool slightly and cut into 1-inch pieces. Serve warm or cold, for breakfast lunch or appetizer.
Farmer Rolled Omelet
5 eggs
1 tablespoon milk
½ teaspoon salt
Dash sugar
⅓ cup shredded cheese
Oil
Follow basic directions; once egg is poured into hot skillet, sprinkle with cheese. Roll as directed above.
Korean Rolled Omelet
3 eggs
1 tablespoon milk
1 tablespoon finely chopped onion
1 tablespoon finely chopped green onion
1 tablespoon finely chopped carrot
Salt and pepper to taste
Oil
Follow directions above; whisk finely chopped vegetables into egg. Cook as directed above.
Nori Rolled Omelet
5 eggs
1 tablespoon mirin
1 teaspoon soy sauce
1-2 sheets nori (toasted seaweed)
Oil
Follow directions above, place 1 sheet of nori on the first egg before rolling. Continue to cook and roll as directed above.
Yin and Yang Rolled Omelet
5 eggs
1 tablespoon milk
⅓ cup cooked drained spinach (about 2-oz)
½ cup cooked shredded crab meat
Oil
Follow basic directions above; begin the omelet roll place spinach next to the beginning in a log fashion; continue to roll egg and push to one side. Add egg and cook as directed above; begin the omelet roll, place shredded crab meat in a log next to the beginning of the roll; continue to roll omelet. Continue to add egg and roll as directed above.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.
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