Korean Gyeran-mari (Rolled Omelette, Egg Roll)

This is one of my go-to recipes whenever I have nothing prepared for a meal.  Just one beautiful egg roll will impress my husband and will make a delicious and fulfilling meal.
Although there are many different ways to make this, today I want to share my recipe for the simple basic egg roll.  Beat 8 small eggs with 2 teaspoons of water.  Salt and pepper to taste and set aside.  Add chopped green onions (I used 3 stalks here) and mix well. 

You can add cheese, diced ham or spam as well as chopped carrots and onions.  Be creative and adventurous after you have mastered the basic technique.  It is also advisable to have a square pan just for making these egg rolls but you can use your regular round pan as well.

The key to making a beautiful egg roll lies in timing and patience.  You have to make sure that you do not burn the eggs and yet give it enough time for the layers to develop.  But once it is done, these egg rolls keep well and you can serve them as banchan or as a topping to your noodle or rice dishes.  They also make a tasty addition to your BLT sandwiches.

Happy cooking and happier eating!

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Diana

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[mikyunghong]

aha! the trick is to add water and the japanese egg beater!