Korean-Style Rolled Omelette

Ingredients 7

• Eggs 鸡蛋4 个
• Ham 火腿to taste
• Carrot 胡萝卜to taste
• Spring onion 葱to taste
• Salt 盐to taste
• Cornstarch 淀粉to taste
• Cooking oil 油to taste

Steps 6

1. 1
   Step 1

   Beat 4 eggs in a bowl with finely chopped ham, carrot and spring onion. Chop them small, as they do not cook long and big pieces stop the roll from holding.

   4个鸡蛋打入碗中，加切得很碎的火腿、胡萝卜和葱花。料要切细，因为煎的时间短，太大块也卷不起来。

2. 2
   Step 2

   Add salt to taste and 1 spoon of cornstarch, which helps the egg roll without breaking. Mix well.

   按口味加盐，再加1勺淀粉，让蛋液稠一点，卷的时候不容易散，搅匀。

3. 3
   Step 3

   Brush a few drops of oil over a pan on the lowest heat; you only oil it once. Pour in a quarter of the egg and tilt the pan quickly to spread it thin.

   平底锅用最小火，刷几滴油，只刷这一次。倒入四分之一蛋液，快速晃锅让蛋液铺满锅底。

4. 4
   Step 4

   Before the egg is fully set, roll it up from one side with a spatula and chopsticks. The half-set egg sticks together and cooks through from the heat.

   蛋液还没完全凝固时，用铲子和筷子从一边卷起来。半凝固的蛋能粘在一起，里面也会被热熟。

5. 5
   Step 5

   Pour in the next quarter of egg and tilt the pan to spread it next to the roll. Roll the omelette over it again before it sets.

   再倒入四分之一蛋液，晃锅铺满，趁还没干透再把蛋卷卷上去。

6. 6
   Step 6

   Repeat until all the egg is used. Lift the roll out carefully, slice it and serve.

   重复几次，直到蛋液用完。小心盛出，切段装盘。