This rolled egg recipe is made with chopped carrot and scallion. It’s a popular side dish, especially for a lunch box, that you can easily whip up in no time!
Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks until the yolks and whites are blended well with no visible strings of whites. Stir in salt and pepper.
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.
Using a spatula, lift one end of the egg and fold it over to the other side. Reduce the heat or raise the pan away from the heat for a little while if the bottom is browning.
Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for more egg mixture. Add 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.
Remove from the pan and let cool. Slice the egg into thick, even pieces.