Rolled Omelet

Key Facts

The Washington Post Democracy Dies in Darkness clock20 minscourseBreakfast By Joe Yonan This popular side dish in Korean and Japanese cooking — layers of eggs filled with a confetti of vegetables, cooked into a smooth rolled omelet and then cut sushi-style — is also great as a topping for rice bowls, salads or noodle soups.
(Lift and tilt the pan as needed to get the mixture to spread.) 3. STEP 3 Cook, undisturbed, until the eggs have just set on the bottom but are still runny on top, 1 to 2 minutes, adjusting the heat as needed.
(If the eggs aren’t set on the bottom, they won’t roll, and if they aren’t runny on top, they won’t stick to the other layer of the omelet and create a solid mass like you want.) Use chopsticks or a wide spatula to start rolling the eggs into a log from one side of the pan to the other; if using a rectangular pan, go from one short side to the other short side.
(You might find that your fingers work just as well as any implement.) 4. STEP 4 Once the eggs are rolled to the other side, pour another thin layer of egg mixture into the pan, lifting up the rolled egg to allow some of the raw egg mixture to spread underneath it.