Gyeran mari, literally translated to rolled eggs, is Korean-style rolled omelettes. Basically, the beaten eggs are cooked until almost set, then tightly rolled/folded in layers, and finally cut into slices. It’s usually eaten as a side dish for any meal, not just breakfast, and hugely popular as a lunch box item. To me, this is another delicious side dish that I can whip up last minute.
1 – 2 servings as side dish
3 large eggs
1 scallion, finely chopped
1/2 small carrot, finely chopped
Salt to taste (about 1/8 or more)
vegetable oil for frying
medium size non-stick pan (9 to 10-inch).
Finely chop the scallion and carrot.
Crack and beat the eggs, in a bowl with a spoon or a fork, until the yolks and whites are blended well with no visible strings of whites. Stir in a pinch of salt. (The vegetables can be stirred in at this point or sprinkled over the egg in the pan.)
Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan.
(Skip this step if you added the vegetables in the egg mixture.) While the egg surface is still runny, sprinkle the chopped vegetables evenly over the egg. Let it cook until the top begins to set but is still wet.
Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for an additional egg.
Add 1/2 of the remaining egg and spread to cover the open space.
When the egg addition is set, lift the folded part and fold it again. Pull the egg to the rolled side and repeat the process with the remaining egg to make an about 2-inch egg log.
Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).