Omelèt With Japanese Technique Recipe by Ivy
Cooking Instructions 10 minutes 1 In a medium-sized bowl I cracked and scrambled the eggs on hand. I sliced the onion first in half and then on very skinny half-moons. I mixed everything and turned the stove on. 2 I heated the pan first and added a little bit of oil to the mix cause I didn't want it to stick to the pan. 3 I put small amount of the mix just enough to cover the bottom of the pan. When I assumed it was ready, I rolled it on the side of the pan to the half and added more of the mix from the bowl to fill the other half. That way I continued until the mix was all used. 4 It must become thick, tight roll. Seal the end well. 5 On the side I washed and peeled some carrot on these skinny chip-looking pieces. I rolled a couple of them and the other I put in a small side-dish bowl and spiced them with a pinch of salt a tiny bit of vinegar. 1 In a medium-sized bowl I cracked and scrambled the eggs on hand. I sliced the onion first in half and then on very skinny half-moons. I mixed everything and turned the stove on. 1 In a medium-sized bowl I cracked and scrambled the eggs on hand. I sliced the onion first in half and then on very skinny half-moons. I mixed everything and turned the stove on. 2 I heated the pan first and added a little bit of oil to the mix cause I didn't want it to stick to the pan. 2 I heated the pan first and added a little bit of oil to the mix cause I didn't want it to stick to the pan. 3 I put small amount of the mix just enough to cover the bottom of the pan. When I assumed it was ready, I rolled it on the side of the pan to the half and added more of the mix from the bowl to fill the other half. That way I continued until the mix was all used. 3 I put small amount of the mix just enough to cover the bottom of the pan. When I assumed it was ready, I rolled it on the side of the pan to the half and added more of the mix from the bowl to fill the other half. That way I continued until the mix was all used. 4 It must become thick, tight roll. Seal the end well. 4 It must become thick, tight roll. Seal the end well. 5 On the side I washed and peeled some carrot on these skinny chip-looking pieces. I rolled a couple of them and the other I put in a small side-dish bowl and spiced them with a pinch of salt a tiny bit of vinegar. 5 On the side I washed and peeled some carrot on these skinny chip-looking pieces. I rolled a couple of them and the other I put in a small side-dish bowl and spiced them with a pinch of salt a tiny bit of vinegar. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Mini Mango Cheesecake Super Easy Provençal Inspired Roast Chicken Tricia's Salmon Patties Sweet Onion and Cheddar Pie Cajun Philly Steak - umm in a bowl Mini Mango Cheesecake Super Easy Provençal Inspired Roast Chicken Tricia's Salmon Patties Sweet Onion and Cheddar Pie Cajun Philly Steak - umm in a bowl Bacon and chive stuffed celery sticks Tawa paneer bhurji Fish Porridge Chicken Venetian (Pollo alla Veneziana Puri Aloo Bacon Rollups Spanish Chicken Lachha Paratha Jeera onion rice Sattu Paratha Bacon and chive stuffed celery sticks Tawa paneer bhurji Fish Porridge Chicken Venetian (Pollo alla Veneziana Puri Aloo Bacon Rollups Spanish Chicken Lachha Paratha Jeera onion rice Sattu Paratha