the little stone

Keeping it simple for this week’s recipe! Next week will be the last recipe for the first installment of the Omma’s House series. The series will return at the onset of fall, and I’ll share some of my mom’s soup recipes with you all!

Back to this week’s recipe. You may have seen these egg rolls in school lunches or as a side dish at a Korean restaurant. Your family may even make omelet rolls. That’s basically what this is. As you can see, they’re not the egg rolls that come with your Chinese food.

My mom sometimes adds scallions to her egg rolls, and she sometimes keeps them bare. I do the same.

This is a light, filling side dish for lunch or dinner. And if you haven’t tried it, it’s a new and easy way to prepare eggs!

Ingredients for 1 serving:

• 2-3 eggs
• 1/2 scallion (optional)
• Salt to taste
• Oil

Directions:

• Drizzle some oil on the pan and turn the stove on medium-high
• Crack eggs and whisk in a small bowl
• If preparing with scallions, add the chopped scallions to the bowl and whisk some more.
• Season with some salt and whisk some more
• Move pan around to see if oil glides easily. If so, it means the pan is hot enough for the eggs.
• Pour eggs on pan, moving pan around to distribute egg evenly.
• Before rolling, wait until the edges have been completely cooked.
• Tilt pan to one side. You’ll start rolling the egg from the side that’s lifted.
  • So if you tilt the pan to the left, you’ll start rolling the egg from the right
  • This is because the egg on the right side of the pan has begun to cook more since the layer has thinned out from the tilting of the pan
• Level the pan again before making the first roll.
• Using a spatula, gently make the first roll in the egg. You’ll know that part of the egg is ready to roll because it will be mostly opaque. It’s okay if there’s still a little runny yolk on top. It’ll cook through eventually.
• Then, tilt the pan again and wait for the next section to cook through enough so it can roll without breaking.
• Level the pan again and make the second roll
• Repeat until complete!
• Transfer to a cutting board and cut horizontally into small pieces
• Eat right away or keep in the fridge for a day to eat it with tomorrow’s lunch.
  • I’d only keep this in the fridge for a day at most
  • When you’re eating it the following day, you an either eat it straight out of the fridge or heat it up in the microwave for 1-1:30 minutes.

Let me know if you guys try this recipe by leaving a comment below or Instagram @thelittlestoneblog. Or, you can use the hashtag, #ommashouse.

Again, just one more recipe for this installment of Omma’s House! The series will back in the fall where I’ll share some of my mom’s soup recipes.

Also, I’m looking for new pots and pans, so if you have any recommendations, please share! I’d greatly appreciate it 🙂

As always, thank you for reading!

Today’s song will be a throwback to high school with Wiz Khalifa’s “Roll Up.”