rolled egg side dish recipe
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8/13/2019 Rolled Egg Side Dish Recipe
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rolled egg side dish recipe, heart shaped gyeranmalyee
하트 계란말이
Korean Rolled Egg Side Dish, or Gyeranmalyee, is a very quick and easy side dish
that can make your dinner table beautiful and nutritious. It's also popular for lunch
boxes both because of its presentation and because it still tastes good when served
at room temperature. There are many variations to this dish. Try experimenting with
your favorite ingredients! Check out the following variations:
Classic Style Rolled Eggs
Beautiful 3 Layer Rolled EggsSpinach and Crab Meat Rolled Eggs
Seaweed Rolled Eggs
ingredients
5 Egg 계란
¼ tsp Salt 소금
pinch Black Pepper 후추
⅓ Carrot (large Korean carrot) 당근
½ Onion (Medium) 양파
1 Green Onion 파
¼ cup Vegetable Oil 식용유
tips
Optional Ingredients and Substitutions
- Add 1 tsp of rice wine to get rid of eggy smell.
- You can use other vegetables instead. Consider using vegetables with contrasting
8/13/2019 Rolled Egg Side Dish Recipe
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colors and include a vegetable that gives some crunchiness.
- Black pepper can be omitted if you don't like it.
Frequently Asked Questions
How can I make the color bright yellow?
There are two different ways of cooking gyeranmalyee.
1. Use medium to high heat, which is quicker. The texture is fluffier but the color is
lighter. Personally, I think this tastes better as a side dish that goes with rice.
2. Use low heat, which takes longer. It creates a flat and dense texture, and gives a
bright yellow color for a nice presentation. To make it a really nice yellow, strain the
egg mix through a fine strainer first. This method is better if you want to make hors
d'oeuvres for your party.
I can't make it into a nice shape. What am I doing wrong?
1. You must use a good NON-STICK pan. Some Koreans use a rectangular pan
specially designed for this dish. It's nice to have, but not necessary.
2. Make sure your pan is coated with vegetable oil. If it starts to stick while cooking,
pour more oil.
3. Use proper tools. Many Korean moms use one spatula and wooden cooking
chopsticks when making this dish, or they use two spatulas. Figure out what tools
help you maneuver the egg roll easily and quickly.
4. Don't panic if it gets torn. As long as you have some egg mixture left, you can fix
tears by pouring a little bit of egg mixture and cooking on that side.
5. Practice makes perfect. As you try making this a few times, you will see your skills
improving quickly. With practice, you will get to a place where you can make this in
minutes.
How is this different from Tamago in Japanese restaurant?
Tamago, which you see in Japanese restaurants in North America, is usually bright
yellow and it doesn't have other ingredient bits in the egg. It's most likely made using
something like the second method. It is also sweeter. Koreans don't use sugar for
their rolled egg side dishes.
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instructions p o os summary
Ingredient amountsin the recipe
instructions are for
the default serving
size.
Click to enlarge photos. Ingredient amounts in therecipe summary are for th
default serving size.
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instructions p o os summary
1. Chopvegetables
Chop 1 green onion,
⅓ carrot and ½
carrot finely.
1
Chop
1 green onion
⅓ carrot
½ onion
2. Make egg
mixture
In a bowl, beat 5
eggs with ¼ tsp of
salt, a pinch of
pepper and chopped
vegetables. You can
also add 1 tsp of rice
wine to get rid of
eggy smell.
2
Beat 5 eggs with
¼ tsp salt
⅛ tsp pepper
chopped vegetables
1 tsp rice wine (optiona
3. Preheat a pan
Evenly coat a good
non-stick pan with
vegetable oil.
Preheat on medium
heat for 1 min. We
used a 10” pan for
this recipe. If you are
using a bigger pan,
3
Coat pan with vegetable oil
Preheat
Med Heat 1 min
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instructions p o os summary
you may need tomake more egg
mixture.
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instructions p o os summary
4. Start coo kingPour some (about ⅓)
of the egg mixture
into the pan and
spread it evenly by
tilting the pan in a
circular motion.
Leave it for 1-2 min
until the bottom iscooked but there are
some uncooked
eggs on top.
4
Pour ⅓ of mixture
Cook
Med Heat 1 min
5. Start rol l in g
Roll the egg starting
from one side
(usually the right
edge if you are right
handed) little by little.
5
Roll the egg starting from one
side
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instructions p o os summary
6. Roll the eggOnce you rolled a
couple of times,
move the whole
thing to the right side
of the pan. Then
pour more mixture
on the empty side of
the pan, overlappingwith the cooked side
of the egg.
6
Roll the egg 2-3 times
Move to one side
Pour more mix
7. Repeat rol l ing
Repeat this until the
egg mix runs out.
7
Repeat the above until end of
8. Shape
Flip the rolled egg a
few times so each of
the four sides is
cooked. Gently press
down each side to
make it into a
rectangular shape.
8
Cook each side to shape the
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instructions p o os summary
9. Cool i t dow nPlace the rolled egg
in a flat bamboo mat
and roll the mat over
and around. Gently
squeeze around the
outside to shape the
roll. If you don’t have
a bamboo mat, youcan skip this. Let it
cool down for at
least 10 min.
9
Roll the egg in bamboo mat
Shape
Cool down 10 min
10. Cu t
Cut straight down at
a 90 degree angle
into ¾ inch pieces. If
the roll hasn’t been
cooled down, it won’t
cut nicely.
10
Cut
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instructions p o os summary
11. Make heartshape
Flip the piece so that
the layered side is
up and cut in half at
a 45 degree angle
starting at 1/4”
position from the
end. Flip one of thehalves to make it into
a heart shape.
11
Flip & cut into halves at 45
degree
Flip to make heart shape
12. Enjo y
Arrange hearts on a
plate. Enjoy.
12
Arrange hearts on plate
Enjoy
Source: http://crazykoreancooking.com/recipe/rolled-egg-side-dish-recipe-heart-shaped
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