Japanese Omelette
Breakfasts • European
Description
You can add anything to the omelette according to your taste. When I made a roll, I added cheese and decorated it with caviar. Enjoy your meal!
Ingredients
- Chicken Egg 3 pieces
- Mayonnaise 3 tablespoons
Step-by-Step Guide
Step 1
Carefully break the eggs and whisk them with a whisk.
Step 2
Now add the mayonnaise. The proportions are as follows: 1 tablespoon for each egg. By the way, there's no need to add salt; the saltiness of the mayonnaise is enough. Whisk everything again until a homogeneous liquid mass forms.
Step 3
Place a frying pan over low heat, heating it with a small amount of vegetable oil. Just a little. Excess oil will spoil the taste and the process—this is important to consider. Pour a little of the liquid omelette into the pan, as if you are making pancakes.
Step 4
Quickly spread the mixture over the entire surface of the pan. The thinner the pancake, the better.
Step 5
Roll up the resulting pancake. It’s convenient to do this with a spatula, pressing slightly and giving the roll a flat shape. Move the formed roll to the edge of the pan.
Step 6
Pour in the next portion of liquid omelette, spreading the mixture in the pan so that it flows slightly under the roll.
Step 7
Pour again... and roll... and pour... and roll, until the entire liquid omelette becomes a rolled omelette.
Step 8
When the bowl with the liquid omelette is finally empty, transfer the resulting omelette to a plate with waiting tomatoes and meat, cut into convenient slices, and serve!
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