Korean Rolled Egg Delight
Ingredients:
- 6 large eggs
- 4 red chilies
- 10 small bird’s eye chilies
- 6 shallots
- 3 cloves garlic
- Fresh parsley or celery leaves (daun sop pre)
- Ground black pepper
- 1 carrot
- 4 tablespoons all-purpose flour
- Salt, to taste
- Seasoning or MSG, to taste
- Cooking oil
Instructions:
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Prepare Ingredients: Begin by thoroughly washing all the raw ingredients. Slice the shallots and garlic thinly.
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Sauté Aromatics: Heat some oil in a pan and fry the sliced shallots and garlic until they turn golden and aromatic.
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Prepare Chilies and Vegetables: Dice the red chilies and chop some of the bird’s eye chilies. Coarsely blend the remaining bird’s eye chilies. Also, chop the fresh parsley or celery leaves and dice the carrot into small pieces.
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Mix Ingredients: In a large mixing bowl, combine the sautéed shallots and garlic with the diced red chilies, blended bird’s eye chilies, chopped parsley or celery leaves, and diced carrot. Add the all-purpose flour, salt, black pepper, and seasoning or MSG to taste.
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Incorporate Eggs: Crack the eggs into the mixture and whisk everything together until well combined.
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Cook the Egg Rolls: Heat a bit of oil in a skillet over medium heat. Pour in a portion of the egg mixture and cook until the bottom is set and lightly browned. Carefully roll the egg into a log shape.
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Repeat: Add more of the egg mixture to the pan and repeat the process, rolling each layer of egg over the previous one until the desired thickness is achieved.
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Serve: Once all the egg layers are cooked, remove from the pan and let it cool slightly before slicing. Serve warm and enjoy!
This Korean Rolled Egg Delight is a versatile and delicious dish perfect for breakfast, brunch, or as a savory snack. The layers of flavorful egg are complemented by the crunch of vegetables and the subtle heat from the chilies, making it a delightful addition to any meal.
