Make Perfect Korean Egg Rolls by First Straining the Eggs Through a Sieve

Here’s a beautiful alternative to the traditional omelet or a crepe: a Korean-style egg roll that cooks up quickly.

Eugenie Kitchen demonstrates how to roll up the delicate egg (mixed with carrots and onions here) in a round frying pan. You’ll roll half the mixture in the pan halfway, add more of the egg mixture and roll again, and then finally add the remaining mixture and roll one last time. She says it’s “like extending carpet to roll up.”

One takeaway tip that you might use for other egg dishes: Pass the whisked eggs through a fine sieve, since the liquid without lumps will help you successfully roll the egg.

Head to her blog post for the text instructions (and some amazing cookie creations).

Egg Rolls Recipe - Tamagoyaki | Eugenie Kitchen

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