What sauce is used for Japanese omelette? Step-by-step recipe with photos. To prepare a Japanese omelette you will need

There are many ways to prepare an omelet. It is fried in a frying pan and baked in the oven. Vegetables, sausage, meat, and herbs are placed in the omelette.

Any national cuisine can boast of its own omelet recipe. And some of them are quite unusual.

For example, Japanese omelette is prepared in the form of a roll. It differs from the classic one not only in shape. It contains soy sauce, an essential ingredient in many Japanese dishes.

The color of Japanese omelet depends on the soy sauce. To make the roll light, just a little sauce is poured into the egg mixture. But in this case, the taste of the omelette is not much different from the usual one.

Ingredients

• eggs – 3 pcs.
• sugar – 5 g
• soy sauce – 20 g
• vinegar – 15 g
• Sunflower oil – 10 g.

How to cook Japanese omelette

1. Wash the eggs in warm water so that microbes on the surface of the shell do not get into the product. Break into a bowl. Pour in vinegar and soy sauce. Put in sugar.

2. Lightly beat the mixture with a regular fork. The omelette mixture should become homogeneous. Only small bubbles are allowed on the surface.

3. Prepare a frying pan with low sides, on which it will be convenient to construct a roll from pancakes. For example, a pancake shop. Pour in some oil. Heat it well. Reduce heat to medium.

Pour some of the egg mixture into the pan to form a pancake. The thinner it turns out, the easier it will be to roll it into a roll.

4. When the bottom side is covered with a light crust, use a knife with a rounded end to roll the omelette into a tube. Leave it on the edge of the pan.

5. Pour another portion of egg mixture into the free space. Tilt the pan so that the liquid flows under the roll. Bake another omelet. As you can see, it is firmly attached to the first one.

6. Use a knife to pry the omelet from the side of the tube. Twist it so that the first omelette is inside the second. There will be free space in the pan again. Pour the omelette mixture again and bake another pancake. Twist it too.

You should get a neat omelette in the form of a roll.

7. Transfer it to a plate.

8. Trim the uneven edges and cut the roll into wide slices.

Serve Japanese omelette with soy sauce.

Note to the hostess

1. There is no need to salt a Japanese omelette, even if a lightly salted sauce is added to the eggs - sweetish jiangyugao, tongue-tingling koikuchi or delicate shiro. In Japan, they do not put salt in any egg-based dishes, preferring to flavor them with shichimi pepper mixture or hot yuzukose seasoning. To make your meal truly Japanese, you need to look for these additives in specialized departments - now they are publicly available and cheap.

2. If the frying pan is properly heated and the oil on it is well heated, the omelette will easily separate from the surface of any frying pan - cast iron, aluminum, coated with a layer of ceramics. It is only important to skillfully pick up the edge without tearing it, and then the roll will be able to be carefully lifted and rolled. You should lightly pry the edge with a rounded knife blade in several places, and then connect a plastic spatula to the case.

3. The Japanese are big fans of sesame. A pinch of its seeds can be poured into a semi-finished liquid mixture or on top of a ready-made hot omelet - this is an interesting, healthy and tasty decoration.

4. The Mediterranean omelette is very similar to the Japanese omelette. It is also thin, dark and has a specific taste, although its range is somewhat different. Instead of soy sauce, balsamic vinegar is poured into the preparation. Why not experiment?

Omelette recipe

Even a familiar dish can be prepared in an unusual way - Japanese omelette with rice is proof of this! Prepare it according to our step-by-step recipe with photos and videos.

15 minutes

149 kcal

5/5 (3)

Omelet is a quick and satisfying breakfast loved by many. But often you want to diversify its taste. You can add many components to an omelet, making the taste brighter and richer. For example, an omelette with vegetables will diversify your summer menu, and an omelette with sausage will fill you up in the cold season. But now we suggest preparing a special Japanese-style omelette with rice.

The Japanese are known to be rice connoisseurs. Not a single full meal is complete without it. So an omelet called “Omuraisu”, which literally means “rice in an omelet”, came to us from the land of the rising sun. Japanese omelette is very nutritious and gives a good boost of energy for the day. And we will tell you how to prepare it quickly and easily.

Ingredients and preparation

Kitchen appliances: frying pan, spatula, whisk, small deep bowl.

Ingredients

The main ingredient in Japanese omelette filling is rice.. You can add whatever you have in the refrigerator to it. Vegetables such as canned green peas or corn will work, and instead of meat you can use seafood such as peeled shrimp. Add a few spoons of soy sauce to the filling for another delicious twist of flavor.

Step-by-step recipe for Japanese rice omelette “Omuraisu”

Preparing products for filling

Preparing the filling

The filling is ready. Transfer it to a plate or use a second frying pan to prepare the omelet base, the egg pancake.

Cooking an omelet

In our recipe, Japanese omelette is one of the options for omelette without milk. If you wish, you can add a little milk to it, but do not make the pancake too thick. Japanese omelette is already a hearty dish in its own right. A fresh vegetable salad goes well with it. Bon appetit!

Japanese omelette video recipe

You can see how to cook a Japanese omelette with rice in a frying pan in this video:

The topic of cooking omelettes can be developed for a long time. It all depends on your imagination and the technical capabilities in your kitchen. Try, for example, cooking or.

In our article we want to talk about how Japanese rice omelet is prepared. In general, in Japan this dish is prepared in two variations. Traditional national food is called omuraisu. An omelet prepared in a Western style is called "omuretsu". consists of fried rice doused with egg. Meat is often added to it, usually chicken. Omurice is served with ketchup. The dish even has its own history. It is believed that it was first served in 1902 in a restaurant in Tokyo. When preparing the dish, the owner of the establishment borrowed the idea from an old recipe for chakin-zushi (essentially sushi rice wrapped in an omelette sheet).

Rice omelet: recipe

Let's figure out how omurice is prepared.

Ingredients:

1. One or two glasses of boiled rice.
2. One chicken breast.
3. Three eggs.
4. One onion.
5. (you can take fresh or dried, if you don’t have them, you can replace them with other mushrooms) - ½ cup.
6. One chili pepper.
7. Butter - 25 g.
8. Ketchup.
9. Two cherry tomatoes as garnish.
10. Salt.
11. Greenery

Cooking rice omelet

Rice omelette is quite simple to make, so you will quickly master its preparation. Let's start by melting the butter in a frying pan and then frying the chili peppers and onions until soft.

We wash the chicken fillet well and cut it into pieces, then throw it in to fry with the vegetables. A wok is good for such purposes. Fry the chicken until white, also add chopped mushrooms. After a few minutes you can add it. Then mix all the ingredients and season with ketchup. The products should simmer for several minutes on the fire, after which the pan should be removed from the heat. If desired, you can add garlic, unless, of course, this is a dish prepared for breakfast.

Next, take a clean frying pan, melt the butter in it and cook the most ordinary egg omelet in it. An interesting fact is that the Japanese do not beat eggs with a mixer or fork, as we do. They stir them very carefully with chopsticks, even at the moment when the mixture is already in the frying pan. As soon as the omelette is ready, put the mixture we prepared earlier in the very middle and roll it all together in the form of an envelope or roll. If you can’t manage to do this, then you can simply cover the mound of rice on a plate with an omelette and decorate the dish with herbs, vegetables and ketchup. Our rice omelette is ready. As you can see, there is nothing complicated in its preparation, but the dish turns out to be more satisfying due to the presence of meat, rice and vegetables. It is for this reason that rice omelet can be served as an independent dish at any time.

Oyakodon - chicken and rice omelette: ingredients

How to make Japanese rice omelette? We would like to offer you another cooking method.

Ingredients:

1. One onion.
2. Chicken fillet - 350 g.
3. Half a glass of rice.
4. Two tablespoons of sugar.
5. Soy sauce - 6 tbsp. l.

How to prepare oyakodon?

To prepare a rice omelette, heat a frying pan and pour in six to seven tablespoons of sauce (soy) and fry the onion, cut into thin rings, on it. You need to put it in the bowl only when the sauce starts to boil. Sprinkle sugar on top of the onion and cook for a couple of minutes, stirring.

Next, cut the chicken fillet into small pieces, but not too small. When cooked, the meat should retain its juiciness. Chicken should be placed in a frying pan and mixed with sauce. As soon as the meat turns white, you can turn it over to the other side; it needs to simmer for a couple more minutes.

In a separate bowl, you need to beat the eggs until smooth, but you should not add salt, since the soy sauce in which we cooked the meat is already quite salty. Pour the egg mixture into the pan with the chicken so that the entire surface is covered with it. Next, cover the dish with a lid. Cook the rice omelette for no more than four minutes, without stirring the ingredients.

Chop green onions. Place boiled rice in a heap on a plate, put an omelette on top and sprinkle it with onion greens. The dish is served hot.

Another option for preparing a Japanese omelette

Filling ingredients:

1. Sausage - 200 g.
2. Boiled rice - 3 tbsp. l.
3. Greenery.
4. Spices.
5. Ketchup.

Ingredients for the omelette:

1. Two tablespoons of milk.
2. Several eggs.

First, let's prepare the filling. Cut the sausage into pieces. Chop the greens. Next, lightly fry the sausage in a heated frying pan in sunflower oil, add rice and stir. Then pour in ketchup, add spices and herbs. Simmer all the ingredients for a couple of minutes and remove the pan from the heat.

In a separate bowl, beat the eggs and add milk. Pour the egg mixture into a heated frying pan and prepare an omelette. When the lower part sticks a little, and the upper part is still raw, you need to put the filling on one half. Using a spatula, cover the rice and sausage with the second part. The omelet should simmer for a couple more minutes. Then you can transfer it to a plate and serve, garnished with herbs and ketchup.

Features of Japanese omelet

Japanese omelette is a traditional oriental dish. There is no particular difficulty in preparing it. The simplest products are used. Residents of Japan cook omelettes in a special rectangular frying pan. And they turn the egg pancakes over with traditional chopsticks. We can use an ordinary or pancake frying pan and a spatula. The Japanese serve pickled ginger or wasabi with their omelette. They can be replaced with ketchup with herbs or sour cream sauce with garlic. In general, there are many options for preparing the dish. You can experiment with the ingredients yourself, choosing them to suit your taste.

In addition, there are many little cooking tricks. So, for example, rice should be steamed, then it will turn out crumbly, but if cooked in water, it will always stick together. If you use soy sauce, then no salt is needed, otherwise the dish may turn out to be too salty. Knowing these nuances will allow you to prepare a delicious omelet.

If you want an unusual breakfast, be sure to prepare a Japanese omelette. From simple ingredients, the Japanese came up with an egg dish that was unusual in taste and shape.

What is the name of

Japanese omelet is a broad concept that includes several types of omelettes:

1. Tamago-yaki or tamago- This is the main and most popular type of omelet among the Japanese, which is a roll of several thin egg pancakes. And the name translates simply - “fried egg.”
2. Omuraisu– a very hearty omelette stuffed with rice. Its name translates as “rice in an omelet.” You can supplement the rice filling with any vegetables or mushrooms.
3. Oyakodon- omelette stuffed with rice and chicken.
4. Chavan mushi– liquid steam omelette, which is prepared in special bowls. The name of the dish is translated from Japanese as “steamed bowl”.

What kind of frying pan do you need?

In Japan, omelette is prepared in large square frying pans with low sides, greasing the bottom with a piece of oiled cloth. In such a bowl it is easy to roll an omelette or wrap the filling.

If you don’t have such a vessel in your kitchen, then an ordinary pancake frying pan is quite suitable for preparing a Japanese omelette.

The main requirement is that nothing sticks to the pan. A pancake maker with a non-stick or marble coating is ideal.

You can also use a square or rectangular metal baking pan as a square pan. Place it on the stove and fry the omelet as if in a frying pan.

How to cook Japanese omelette at home

Such an exotic breakfast as a Japanese omelette can be easily prepared at home. The dish uses simple ingredients that can be easily purchased in the store.

The required ingredients are eggs and soy sauce. If it is not possible to purchase any component, it can be replaced with any analogue. The authenticity of the dish will suffer a little from this, but the taste itself will not change significantly.

There are a lot of options for preparing Japanese omelette; below we will look at several step-by-step recipes.

For rolls

I use Tamago-yaki (egg omelet for sushi or rolls) not only for wrapping rolls and sushi, but also served as an independent dish.

An omelette looks like a roll of several egg pancakes. It must contain soy sauce and rice wine.

Compound:

• 3 eggs;
• 1 tbsp. Sahara;
• 1 tbsp. Mirina (rice wine);
• 1 tsp soy sauce;
• a little vegetable oil.

Preparation:

1. Wash the eggs, break into a bowl and stir with a whisk until smooth. Add mirin, soy sauce and granulated sugar and mix again.
2. Wipe a large hot frying pan with a piece of cloth soaked in vegetable oil. Pour in a little egg mixture and fry the pancake for a couple of minutes without turning.
3. As soon as the pancake has set, roll it into a roll with a spatula (sticks) and move it to the near edge of the pan.
4. Oil the bottom of the frying pan again, pour in a new portion of eggs and fry until done.
5. Place the previously prepared roll on the edge of the second pancake and wrap it in the same way, moving it to the side.
6. Using the same principle, fry a few more egg pancakes, wrapping them in one common roll.
7. Place the finished tamagoyaki on a mat to form sushi, shape the roll into a square shape, cut into portions and serve with any sauce.

Calorie content: 158 kcal per 100 g.

Rice

Japanese rice omelette or omurice is a complete dish because... complemented with boiled rice, vegetables and mushrooms.

Compound:

• 1 tbsp. brown rice (boiled);
• 3 eggs;
• 0.5 tbsp. mushrooms (fresh or dried);
• 1 tomato;
• 1 onion;
• 2-3 tbsp. soy sauce;
• 0.5 chili pepper;
• 20 g vegetable oil;
• 2 cherry tomatoes;
• some herbs and spices.

Preparation:

1. If dry mushrooms are used, they must first be soaked in hot water for a couple of hours. Peel the onion and cut into cubes. Grind soaked or fresh mushrooms in the same way.
2. Place the vegetables and mushrooms in a frying pan with vegetable oil and simmer everything together over low heat for about 3-4 minutes.
3. Wash the tomato, remove the skin, and puree it in a blender.
4. Wash the chili, cut in half, remove the seeds, and chop finely.
5. Add tomato puree, chili to the frying pan, season with salt and spices to taste. Mix everything, simmer for 3 minutes.
6. Add boiled rice to the contents, season the filling with soy sauce and adjust the spices to taste.
7. For an omelet, combine eggs, chopped herbs and soy sauce. Stir the whole mass thoroughly.
8. Pour the egg mixture into a heated, oiled frying pan. Once the eggs are set around the edges, spread the filling in an even layer on one half of the omelette. Then carefully cover the filling with the other half of the pancake and press. Cover the dish with a lid and cook the omelette over low heat for 5-7 minutes until cooked.
9. Remove the dish from the heat and leave covered for another 5 minutes.
10. Place the Japanese-style omelette on a plate with fresh herbs and cherry halves, decorate with tomato sauce, and serve hot.

Calorie content: 123 kcal per 100 g.

In a bag

Japanese omelette in a bag stuffed with fried rice is somewhat reminiscent of the previous recipe, but differs in the composition of the filling and the way the dish is formed.

Compound:

• 1 onion;
• 0.3 kg chicken fillet;
• 6 tbsp. ketchup;
• 60 ml milk;
• 8 fresh eggs;
• 0.2 kg round rice;
• 3 tbsp. lean is small;
• a little table salt;
• 1 tsp butter.

Preparation:

1. Wash the rice and boil it in salted water. Drain the water, but do not rinse the rice.
2. Rinse, peel the onion, wash the fillet and cut both ingredients into cubes.
3. Pour chopped onion into a frying pan with oil, after a couple of minutes add chicken, stir and fry for 5 minutes. At the end add a little salt to the filling.
4. Add cooled rice with ketchup to the contents. Mix everything thoroughly and keep on the stove for another minute.
5. Break the eggs into a bowl, mix with a whisk with milk (do not beat), adding a little salt to the egg mass.
6. Grease the frying pan with butter, pour in a quarter of the omelette mixture, and fry a thin omelette until cooked. Do the same with the remaining three omelettes.
7. Place the filling in the center of each pancake and roll it into a bag or boat. When serving, pour ketchup on thickly.

Calorie content: 190 kcal per 100 g.

With filling

Various ingredients and sauces are used for the filling. Just be sure to include rice and soy sauce.

Compound:

• 1 tbsp. boiled rice;
• 0.5 tbsp. vegetable mix (carrots, corn, zucchini, green peas);
• 1 chicken thigh;
• 2 tsp sunflower oil;
• 1 small onion;
• 1 tsp ketchup;
• 3 tbsp. grated cheese;
• 1 egg;
• 1 tsp soy sauce;
• 1 tbsp. milk;
• a little salt and pepper.

Preparation:

1. Remove the skin from the onion and cut the head into small cubes. Place it in a frying pan and fry until soft.
2. Wash the chicken thigh, remove the skin, cut out the bone. Cut the fillet into small cubes and add to the soft onion. Fry until the chicken changes color.
3. Add the vegetable mix to the frying pan (you can use frozen vegetable mix), stir, season to taste with salt and black pepper.
4. Add rice, soy sauce, ketchup and mix everything thoroughly.
5. In a bowl, lightly beat the eggs with milk. Pour the mixture into a preheated, lightly oiled frying pan.
6. As soon as half of the entire omelette mass has curled and the other remains liquid, place grated cheese on the liquid half of the omelette. Spread the toasted filling over the cheese.
7. Using a spatula, carefully fold one edge of the pancake over the filling, then the other.
8. Transfer the finished omelette to a plate, seam side down. Garnish with ketchup and serve warm.

Calorie content: 202 kcal per 100 g.

Oyakodon with rice and chicken

Chicken is often added to a Japanese omelette, and more than one dish in Japan is unthinkable without rice.

Photo: oyakodon - Japanese omelette with rice and chicken

Compound:

• 0.5 chicken fillet;
• 1 onion;
• 1.5 tbsp. rice (boiled);
• 3 fresh eggs;
• 1 tsp honey;
• 2 tbsp. soy sauce;
• 1 bunch of green onions.

Preparation:

1. Peel the onion, cut in half and chop each half into thin half rings.
2. Place the onions in a frying pan with nearly simmering soy sauce. Stir everything vigorously, after a minute add honey and stir. Simmer the onion until all the liquid has evaporated and it begins to brown (caramelize).
3. Wash the chicken breast thoroughly, dry it, cut it into small cubes, and add it to the onion. Stir and keep on medium heat for about 7-8 minutes, stirring occasionally.
4. Wash and finely chop the onion. Make scrambled eggs from eggs, adding greens. Pour the liquid mixture into the contents of the frying pan, cover with a lid for 4 minutes and cook over low heat. Then set aside.
5. To serve, transfer the warm boiled rice to a deep plate, the diameter of which should match the circumference of the frying pan. Place a whole omelette pancake on top, turning the pan upside down.

Calorie content: 121 kcal per 100 g.

Steam

Chavan mushi is a special steamed omelette made from a mixture of eggs and broth. Many even consider it soup. This is almost the only Japanese dish that is eaten with a spoon.

Photo: chawan mushi or Japanese steam omelette

Compound:

• 0.2 kg chicken fillet;
• 1 bunch of parsley;
• 4 king prawns;
• 1 tbsp. sake;
• 2 eggs;
• 4 kamaboko plates (surimi sticks);
• 4 shiitake mushrooms (caps only);
• 400 ml dashi broth (fish broth infused with kombu seaweed);
• 50 ml soy sauce;
• 0.5 tsp salt.

Preparation:

1. Wash and coarsely chop the chicken. Place the meat in a 2-liter saucepan, add water, and cook after boiling for about 20 minutes over medium heat.
2. Remove the finished boiled chicken with a slotted spoon and marinate in a mixture of soy sauce and sake.
3. Wash the caps of the shiitake mushrooms thoroughly, cut them into thin strips about 0.5 mm wide and 2 cm long.
4. Pour fish broth (dashi or dashi) into another saucepan and season with 1 tsp. soy sauce, salt and boil over low heat. Then put the boiling broth aside and cool.
5. Break the raw eggs into a bowl, mix with a whisk and pour into the cooled dashi. Strain the resulting mixture.
6. Peel the shrimp, rinse, boil in a boiling liter of water for 10 minutes.
7. Cut the kaboboko into thin slices.
8. Place marinated chicken along with marinade, shrimp, shiitake, kamaboko in bowls for chawan mushi and pour egg broth over everything.
9. Cover each bowl with cling film, using a toothpick to make several holes for steam to escape.
10. Place the bowls in a wide saucepan, add warm water so that its level reaches half the height of the bowls, and cook after boiling for 20 minutes over medium heat.
11. Remove the finished omelette from the film, sprinkle with fresh chopped parsley and serve immediately.

Calorie content: 115 kcal per 100 g.

Sweet

The sweet omelette is called tamagoyaki. You can eat it separately, or you can wrap it in sushi or rolls. For sweetness, sugar, powdered sugar or honey is added to the composition.

Compound:

• 4 fresh eggs;
• 1 tbsp. soy sauce;
• 1 tsp fresh honey;
• a little vegetable oil for frying.

Preparation:

1. In a bowl, mix eggs with soy sauce and honey with a spoon until smooth.
2. Pour a little vegetable oil into the frying pan or simply brush it with an oiled brush.
3. Pour a ladle of the mixture and distribute it over the entire area of ​​the pancake pan.
4. Roll up the finished egg pancake and move it to the edge of the pan closest to you.
5. Pour a new portion of omelette mixture onto the vacated space, pouring a little egg mixture onto the edge of the finished pancake to hold the pancakes together.
6. Roll the finished pancake into a roll again.
7. Repeat the procedure until the egg mass is finished.
8. Transfer the finished omelette to a plate, cut into pieces, garnish with sweet sauce and sprinkle with sesame seeds.

Calorie content: 170 kcal per 100 g.

How to serve and what to serve with

The Japanese tomago omelette is eaten primarily for breakfast and served on an oval platter. Before serving, the roll is wrapped in a mat and given a rectangular shape.

Then put pressure on top until the dish cools completely, in order to flatten the roll a little before slicing:

1. The uneven ends are cut off, and the rest is cut into even thick pieces.
2. According to custom, soy sauce, fresh vegetables and herbs are always served with the omelet.
3. The dish can be served warm or chilled.

There are many options for preparing Japanese omelet, so everyone can choose a recipe to their liking. And now every morning you can pamper your family with an unusual breakfast from the Land of the Rising Sun. Bon appetit everyone!

Video: Japanese Street Food (Tokyo) - How they make Omelette in Japan #streetfood #fastfood

Today we will prepare my children's favorite omelet. I can even guess why they have such a strong love for this Japanese omelette - the finished dish has a noticeably sweet taste. At the same time, Tamago-yaki has a pleasant aroma and a completely unusual appearance for a classic omelette, reminiscent of a roll of the thinnest egg pancakes.

The Japanese Tamago-yaki omelette (from tamago - egg, yaki - fried) is usually served for breakfast, as a snack, or used as one of the ingredients when preparing rolls and hot sushi.

The classic Japanese Tamago-yaki omelette contains mirin (sweet rice wine), but unfortunately I don't have any, so I use rice vinegar. It is much more gentle than even apple cider vinegar and has a very pleasant aroma; in addition, it makes the omelette balanced in taste. By the way, you can vary the amount of ingredients used to your taste, but for the first time I highly recommend sticking to the ones I suggest.

Ingredients:

Cooking the dish step by step with photos:

Break fresh chicken eggs into a suitable bowl, which must first be washed and wiped dry. Take a bowl in which it will be convenient to beat eggs.

Now we need to beat the chicken eggs a little, but not so that they become airy and fluffy. Our task is to break down the initially viscous protein so that it becomes liquid and homogeneous. To do this, you can use a fork, whisk or mixer. I like the last option the most, as everything happens quickly and simply. Beat the eggs at the lowest mixer speed for literally 30 seconds.

Mix everything thoroughly so that the sugar crystals are completely dissolved. I write a lot and for a long time, but in reality everything happens in a matter of minutes.

It's time to fry the Japanese Tamago-yaki omelette. A square frying pan is ideal for this, but I don't have one. Therefore, we will simply use a wide frying pan with a large diameter (mine is 24 centimeters). A pancake maker (a frying pan for baking pancakes) performs excellently in this matter. Lubricate it with vegetable oil (we don’t pour it, just grease it - you don’t need much), put it on the fire a little below average and visually divide the omelette mass into 4-6 servings. It all depends on the diameter of the pan. When the vegetable oil heats up, pour a thin layer of the egg mixture and quickly level it, simply turning the frying pan on the air (like baking pancakes). Let the omelette set so that you can roll it up. Don’t use high heat, otherwise the pancake may darken instantly and become dry and tough.

Helping yourself with a spatula (if you know how, use wooden chopsticks), roll the omelette into a tight roll, slightly short of the edge of the pan. If your pan is square, roll all the way to the end.

Now again pour a portion of the omelette mixture in a thin layer so that it reaches our first roll. Before doing this, lightly grease the free surface of the frying pan with a small amount of oil. The point is to get these two egg pancakes to come together. When the second one sets, we twist the roll in the opposite direction, that is, we add the second one to the first omelette, wrapping it on top.