Elegant, Easy Egg Dish: Rolled Omelette



Fluffy_Rolled_Omelette_by_M-J_de_Mesterton
For rolled omelettes that are more fluffy, like the one pictured here, blend one tablespoon of self-rising flour and a quarter-cup of milk into three beaten eggs.
Rolled_Omelet_Fluffy_by_M-J_de_Mesterton
M-J’s Fluffy Rolled Omelette

Above: Plain and Fluffy Rolled OmelettesJapanese_Rolled_Omelette_Stainless_Spatula_Le_Creuset_Pan

For a rolled omelette with fillings, spread a thin layer of beaten egg onto a greased, hot skillet. Place cheese or chopped vegetables on the egg layer, then push it into a roll with a spatula, then keep it on the side of your pan. Pour egg mixture into the pan to create another thin layer, top it or leave it plain, then roll the first egg-roll into it with your spatula. After two-to-four layers have been rolled together, tip the omelette onto a plate. If desired, place a paper towel on a sushi-mat and lay your rolled omelette on top of it, then do the traditional sushi-rolling procedure to form a tighter roll than the one pictured here.  My fillings for this rolled omelette are crumbled feta cheese, finely-chopped red onion, and dried parsley.

©M-J de Mesterton 2018

Tamogayaki_Omelet_Feta_Red_Onion_Parsley
Japanese rolled omelettes (tamogayaki) are eaten at room-temperature, and using a sushi mat to tighten the layers is traditional, making them very attractive. If you like the omelettes very warm, however, and want to keep washing-up to a minimum, just leave the layers natural.

Japanese Rolled Omelette: Making Tamogayaki

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