1 serving; 5 min preparation; 10 min cooking time.
Gyeran mari literally means rolled eggs. It is a popular Korean side dish, but it any case it could be a delicious lunch as well. It’s soft and fluffy and you can choose any filling you prefer.
Normally gyeran mari is filled with dried seaweed, but it’s also common to fill it with scallions, ham or carrots. This time I chose for a vegetarian version and used chives instead of carrots. Also not all the eggs I used where whole. I decided to cut a little bit of cholesterol by using whole eggs and egg whites
This dish is full of protein, so it’s perfect if you are following a low-carbs diet.
- 2 eggs
- 2 egg whites
- 2 tbsp heavy cream
- 2 tbsp chives, minced
- 3 tbsp carrot, minced
- 1/2 tsp ground mustard seeds
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tbsp mild olive oil
Mince the chives and the carrots very fine. Set aside.
Beat the egg whites with the whole eggs. Add heavy cream. Add all seasonings.
Heat olive oil over medium heat. Pour a very thin layer of the batter in the pan (like a pancake). Sprinkle 1/2 of the chives and the carrots on top.
Wait until it starts getting thick and there is no liquid on top. Then start rolling from one side, but leave 2-3 cm of the edge unrolled.
Move the rolled omelette to the side of the pan with the unrolled edge facing the middle. Pour 1/2 of the remaining batter. Sprinkle 1/2 of the remaining chives and carrots.
When it gets thicker, start rolling as you leave 2-3 cm from edge unrolled. Repeat the steps using the remaining ingredients. Roll the omelette completely. Make sure that it’s not burned. It has to be golden.
Cut the omelette in thick pieces. Enjoy!