Fluffy Scallion Rolled Omelet
A fluffy Korean breakfast omelet made by rolling thin layers of egg with scallion and carrot over low heat.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Eggs5개 (5 large)
- Scallion⅓대 (⅓ stalk)
- Carrot30g
🥣 Sauce & Seasoning
- Salt두 꼬집 (2 pinches)
- Neutral oil1큰술 (1 tbsp)
👨🍳 Cooking Steps
Whisk five eggs with two pinches of salt until the whites are fully broken up.
Finely chop the scallion and carrot, then stir them evenly into the eggs.
Warm a rectangular pan over low heat, wipe with oil, and pour in one thin layer of egg.
When the top is about 70% set, slowly fold and roll it from one end with a silicone spatula.
Move the roll aside, pour another thin layer into the open side, and keep rolling.
Shape all four sides with two spatulas, rest 2 minutes, slice, and plate with chopsticks.
🌟 Pro Chef Tips
- • Keep low heat so the outside does not brown before the center sets.
- • Roll while the top is still slightly wet so the layers adhere.
⚠️ Avoid Common Pitfalls
- ❌ Too much egg at once makes a thick layer that can crack while rolling.
- ❌ Rest briefly before slicing so the layers keep their shape.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.