Bacon rolled omelet..Making a thick egg roll that's perfect for
You make egg rolls often at home, right? Today, I'm going to make an egg roll that suits the children's taste. I made thick and pretty eggs in the way Chef, the main character of Eild's late night restaurant, used to make them a long time ago. These days, it is exam period for middle and high school students, and it is a good menu for children's nutritional snacks during the upcoming summer vacation.
2 serving
Within 15 minutes
elliws재원맘
Ingredients
  • egg
    4~5ea
  • Bacon
    2piece
  • Cheddar cheese
    1piece
  • seasoned laver
    1piece
  • Salt
    0.3t
  • condensed milk
    1t
  • White pepper
    0.3t
  • Milk
    2t
  • Cooking oil
    little
  • leek
    suitably
Cooking Steps
STEP 1/13
Prepare four or five eggs.
STEP 2/13
Prepare 1 sheet of seasoned laver and cheddar cheese, add 2t of milk to the egg, 0.3t of salt, and 1t of soft milk, and mix well.
STEP 3/13
Blanch bacon in boiling water for more than 30 seconds (remove carcinogens) and rinse it once in cold water and chop it into small pieces.
STEP 4/13
Pour the egg water into a fine sieve to remove the muscle.
That way, you can make a straight egg roll that doesn't explode on the side.
STEP 5/13
Put white pepper in the colander
STEP 6/13
Add chopped bacon and mix again. Add chives as a point when choosing. So that you don't know if I have it or not...
STEP 7/13
Heat the square frying pan, a must-have item for pretty egg rolls. Coat with 1t of cooking oil and wipe it clean with kitchen towel. Too much oil makes the surface of the egg bumpy.
STEP 8/13
Pour only 1/3 of the egg water over low heat. After 3 seconds, stir it with wooden chopsticks...
STEP 9/13
Put seaweed on the left edge and put cheese on it and roll it to the right end.
STEP 10/13
Coat a frying pan with cooking oil on a kitchen towel and pour 1/3 of the egg water. Make it slightly round with wooden chopsticks and then roll it to the left. Roll it well so that there's no boundary. Repeat the rest of the egg water 1/3 as well.
STEP 11/13
The eggs are made thick. Cook four sides evenly, turning to the front, back, and side corners.
STEP 12/13
Put the rolled omelet on a paper foil and cool it down and cut it slightly thick.
7 pieces are the prettiest.
STEP 13/13
Light yellow body, pink bacon, dark seaweed, slightly melted cheese..The green chives that you can see at first glance...The color is very pretty, but it tastes good. When you give it as a snack, not as a side dish, put ketchup on the side.
Condensed milk is a very good ingredient for a high-quality sweet taste. You can use sugar instead, but...It tastes better with condensed milk. Cheese and balance are good, too. When you roll an egg, hold a straight-end spatula in both hands and drink it at the same time. You have to go with equal strength. It's rolled up straight. Vegetable egg roll targeting adult taste>@6852104
Bibimbap Recommended recipe
  • 1
    Eating cockle bibimbap at home
    4.98(101)
  • 2
    Yeolmu Bibimbap is the best in the summer
    5.00(9)
  • 3
    Jangjorim Butter Bibimbap: The rice we ate at School Food
    5.00(28)
  • 4
    [Honbab Menu] How to make simple young radish bibimbap, how to m
    4.87(94)
Japchae Recommended recipe
  • 1
    Meatless japchae (paprika japchae with only vegetables)
    4.88(16)
  • 2
    Making crunchy bean sprout japchae!
    4.76(17)
  • 3
    A simple recipe for japchae (cook the ingredients at once)
    4.88(58)
  • 4
    If you don't watch it, you'll regret it - super fast japchae gol
    4.71(28)