EGG ROLL

April 10, 2017

EGG ROLL

This is a nice way to include vegetables in to the eggs .Saw this in Eugenie kitchen . I have tweaked it a little bit. Its a regular in our home now. I make it for evening snacks along with sausages.

RECIPE

8 Tbsp finely chopped carrots
6 tbsp. of finely chopped cabbage
6 tbsp. of finely chopped onions
1/4 of a capsicum, finely chopped
3 eggs
6 tbsp. water
salt to taste.
3 tsp oil

METHOD

Put all the vegetables in a food processor and mince it finely.
Transfer it into a bowl .This can be done ahead and kept in the fridge.
Break 3 eggs into the bowl containing the minced vegetables. Beat till well mixed. Add 6 tbsp. of water and beat again. Add salt .The salt should be just enough to bring out the flavor of the vegetables.
Use an appropriate ladle to pour the batter into the pan. Heat a pan on medium low heat. Our aim is to cook the egg mixture right through. When the pan is hot, add 1 tsp oil. Rotate the pan to spread the oil evenly all around.
Pour 1 and 3/4 ladleful of egg mixture into the pan. Spread the batter evenly, so that it fills the whole circumference of the pan. Guide it with the bottom of the ladle.
Cover and cook for 3 minutes at the same temperature(medium low).The egg has to cook all though without any wet spots.
Now its time to roll. Tilt the pan slightly so that ,you can flip one end of the egg, using a spatula.
Once you get to flip one side ,continue rolling it with the spatula until you reach the other end.
There is a little bit more to roll .You don't have to bother about that. Take a plate and slide the roll on to the plate ,guiding it with a spatula and also rolling it towards the end
3 rolls can be made from this batter. Cut the batter after 5 minutes in a slanting angle position.