Rolls of omelette in korean

Rolls of omelette in korean


3 eggs
1 tbsp. a spoonful of milk
1 tbsp. a spoon of chopped carrots
1 tbsp. a spoon of chopped onions
1 tbsp. a spoon of chopped green onions
Salt and freshly ground black pepper to taste


1. Beat eggs with milk and salt.

2. Add chopped vegetables and peppers.

3. Lubricate the frying pan with vegetable oil.

4. Pour half (!) Mixture and cook until the bottom does not grasp, the top will not remain liquid.

5. Roll the omelet into a roll from the edge to the middle so that the part remains free.

6. Remove the omelet in this form to the left.

7. Pour half of the remaining mixture on the free portion of the pan and, as it were, complete the free, not folded portion of the omelet.

8. Just like you finish the pancakes, when you can not pour the whole surface of the frying pan.

9. When the finished part grasps, twist her omelet and then push it back to the left edge. Pour the remaining mixture on the right side of the frying pan and again as it were to finish the free edge of the omelet. When you grab, twist to the end.

10. Put the roll on the cutting board and cut into small rolls.

Bon Appetit!

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