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Korean Egg Roll-Up (Gyeran-mari)
10 min280 cal18g protein22g fat1 roll
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Roll layers of beaten egg in a pan with butter. Slice into pinwheels. Light and fluffy.
Ingredients
- Eggs4 piece
- Butter1 tbsp
- Salt0.5 tsp
Steps
- 1Beat 4 eggs with a pinch of salt.
- 2Melt butter in a non-stick pan on medium-low heat.
- 3Pour a thin layer of egg. When almost set (about 1 minute), roll it up to one side.
- 4Add another thin layer. Roll again when set. Repeat 3–4 times.
- 5Let cool 2 minutes. Slice into ½-inch rounds.