Ingredients
- 8 large eggs, beaten
- 2-3 green onions, finely chopped
- 3/4 cup ham, finely chopped
- 1/3 cup carrot, finely chopped
- 1/4 tsp kosher salt
- 1/2 tsp sesame oil
- 1/2 tsp canola oil
Make the Egg Mixture
In a large bowl or a measuring cup with a lip, crack and beat the eggs. Add the finely chopped ham, carrots, green onions, sesame oil, and salt. Whisk everything together until it’s well combined.
It’s important to chop the vegetables very finely; if the pieces are too big, the omelette can break when you roll it.
Cook and Roll the Omelette
In a non-stick pan (about 10 inches wide) over low-medium heat, lightly grease the bottom of the pan with oil by spreading it with a paper towel or brush.
Once the pan is hot, whisk your egg batter again and pour just enough to form a thin layer. Swirl the pan so the egg mixture distributes evenly. If needed, gently disperse the filling ingredients with chopsticks.
Fry for 2-3 minutes until the top of the egg is cooked around the edges and the center is slightly moist but not runny. To test this, tilt your pan; if the egg is not running, it’s time to roll.
With a spatula, loosen the edges and the bottom of the omelette. With two spatulas, fold the omelette about 1 inch towards the middle, gently pressing down. Continue to fold and roll until you reach the halfway point, then stop.
Carefully slide the rolled omelette back to the middle of your pan. Pour another thin layer of the egg mixture to cover the open space, aiming for the edge of the rolled omelette so the new layer sticks to the old one. Allow that layer to fry for 2-3 minutes.
Repeat this process until you have used all of the batter. Carefully turn the final roll on its side to seal the remaining edge.
Transfer the omelette to a cutting board and slice it into 0.75-inch-thick pieces. Serve warm or at room temperature.
Gyeran Mari (Korean Rolled Omelette)
Ingredients
- 8 large eggs beaten
- 2-3 green onions finely chopped
- 3/4 cup ham finely chopped
- 1/3 cup carrot finely chopped
- 1/4 tsp kosher salt
- 1/2 tsp sesame oil
- 1/2 tsp canola oil
Instructions
- Beat eggs in a large bowl with chopped ham, carrots, green onions, sesame oil and salt until well combined.
- Heat non-stick pan over low-medium heat, lightly grease with canola oil.
- Pour thin layer of egg mixture, swirl to distribute evenly.
- Cook 2-3 minutes until edges set and center is slightly moist.
- Loosen edges with spatula, fold about 1 inch towards middle and roll halfway.
- Slide roll to middle, pour new thin layer of egg mixture to cover empty space.
- Cook 2-3 minutes until set.
- Continue rolling and adding layers until batter is used.
- Turn final roll on its side to seal edge.
- Slice into 3/4-inch pieces.
