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Creative Kitchen : Rolled Eggs

Inspired by Korean and Japanese way of slow-making eggs, I've failed doing this multiple times before so, the foot I started out on for this was on the back foot. But did I want to try it again? Yes. 

It was harder and took longer than I thought. Tip is this: You need time and patience. Unlike all the other egg recipes that I tried out, this was...intricately difficult. Don't do it if you don't have the time. 😂

Mine wasn't good enough for me but it was...well...OK, I guess. 

What I Used
Minced fresh garlic + whisked 7 eggs + julienned carrots + cut-up crab cakes + thinly-sliced spring onions. You can use whatever vegetables you have on hand, it doesn't really make a difference in the end. 

Tips Based on Experience
  1. Beat up eggs and add salt, pepper, and chicken/anchovies bouillon; Set aside
  2. Add in other side ingredients into the eggs mix
  3. Heat up cooking oil, saute garlic for a few seconds
  4. Pour in first layer of egg mix and let cook for a few minutes on MED HEAT
  5. Once Bottom of eggs are cooked, start the first roll
  6. Add more eggs and other ingredients to the bottom of the pan
  7. Roll again
  8. Wait and roll again
  9. Rinse and repeat
  10. Take off heat, rest, and cut (gently)


THAT is the perfect GyeranMari. Mine's not. 
 
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