Korean Rolled Egg Omelette with Carrot and Scallion

What you need

• 5 large eggs
• 1/2 tsp salt
• 2 tbsp carrot, diced very small, about 3 mm
• 2 tbsp scallion, finely chopped
• 1 tbsp vegetable oil

Method

Restated from the original video

1. 1

   Cook the carrot in a small nonstick pan with 1 tsp of the oil over medium heat until just soft, about 2 min. Tip it into a bowl.

2. 2

   Crack the eggs into the bowl, add the salt and whisk with a fork until no streaks of white remain. Stir in the scallion.

3. 3

   Wipe the pan with a paper towel dipped in oil and set it over low heat.

4. 4

   Pour in a third of the egg, tilting the pan so it spreads in a thin layer. Cook until the surface is nearly set but still a little wet, about 1 min.

5. 5

   Fold the omelette over itself from the far edge into a roll and push the roll to the far side of the pan.

6. 6

   Oil the empty part of the pan, pour in half of the remaining egg and lift the roll so the egg runs underneath. Cook until nearly set, then roll the omelette back over the new layer.

7. 7

   Repeat with the last of the egg.

8. 8

   Turn the roll onto each side for about 1 min and press gently so the center cooks through, with no runny egg.

9. 9

   Slide it onto a board and rest for 2 min. Cut into slices 2 cm (3/4 in) thick and serve warm or at room temperature.

Imported from cookooree.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.