Improving my breakfast game, one egg roll at a time. This post is a definite upgrade from my tamagoyaki episode. 

Also, my post scheduling makes me look like I keep making egg rolls. Which is weird! In truth, I made the tamagoyaki failure last week, and this egg roll omelette was yesterday’s breakfast. Today’s breakfast was cheese sticks.

Introduction: Gyeran Mari

Everyone loves egg! That’s it. That’s the introduction. 🤡

Gyeran mari (계란말이) literally translates to egg roll in Korean. Unlike the Japanese tamagoyaki, this egg roll is not meant to be as sweet or savoury. 

This Korean-style egg roll is a popular side dish (banchan) made by tightly rolling layers of egg as the egg cooks. The most basic recipe, which I tried here, is made with only chopped carrots and scallion/onion. 

It immediately brightens up your regular breakfast spread. 

Ingredients for Korean Egg Roll

• 5 medium eggs
• 1/4 carrot, finely chopped
• 1 small onion, finely chopped
  • We still don’t have green onions or scallions in this house. Our quarantine pantry only has red onions, which I used in this recipe. It tasted fine!
• Salt
• 2 tbsp cooking oil 

Feel free to add other chopped vegetables or protein sources like ham. 

I think prep would be so much easier if we had a julienne peeler or something like that. Sigh.

☕ Feel free to buy me a coffee (which is a euphemism for sending me cash and cash equivalents online).

Korean Egg Roll Omelette Recipe 

With only 5 quarantine-friendly ingredients, this recipe is cheap, quick and easy to make! It’s another great yet lazy way to spice up a lunch box or breakfast. 

Prep time: 10 minutes

Cook time: 10 minutes

1. Beat eggs, carrot and onion together. Add salt to taste. Make sure that the mixture is not overly-filled, so that the egg rolls up easier and the carrot cooks well. 
2. Add oil to pre-heated pan. 
3. Pour 1/4 of the mixture into the pan to create a thin layer. Cook for 1 minute. I wait for the mixture to set without any runny bits before folding it.
4. Gently fold the egg mixture until only a small section remains unfolded. Move the egg roll to one side of the pan. I used both hands, with a spatula and a fork, to help roll the egg evenly. 
5. Add more egg mixture to the open space. Fold once the egg mixture sets. Repeat the process. For this 5-egg mixture, I was able to pour the egg mixture a total of 4 times. 
6. Remove the egg roll from the pan. Let it cool for about 5 minutes. 
7. Slice into serving sizes. Enjoy! 

I had to speed through mixing the salt into the beaten eggs and vegetables because my sister (my lazy kitchen’s first customer of the day) was already waiting at the dining table. LOL. I am slightly sorry for the way the seasoning was so unevenly spread. 

I also didn’t let it cool for 5 minutes, so it ended up breaking apart. Oops.

Until next time!

❤️ Your resident kitchen gremlin 

Check out other lazy kitchen episodes here.