I'll lead off by saying that the seasonings work just fine with regularly scrambled eggs so you don't really need to do the technique. But I love the texture and I usually slice my little egg roll into a small bowl of cannelini beans, olive oil, fresh ground pepper and sliced tomatoes as a healthy but very satisfying and "stick with you" breakfast.
Also, fair warning, I never measure and tastes vary so I'm just winging it - try it and adjust to what you like. Also this is for one egg in one of those small one egg fry pans, feel free to expand as you need.
Ingredients:
1 egg
1 tsp Sriracha sauce (in the asian section of, at least, the Meijer in Lapeer)
1 tsp Mirin (again, in the asian section)
1 tsp soy sauce
a little oil for cooking
Beat ingredients in a small bowl until combined. While beating heat a 1 egg non-stick saucepan (or for however many eggs you have - smaller is probably better than bigger. A square griddlepan of appropriate size would be ideal) with a little oil over medium heat.
(this is for one egg, you may want to divide into more than three pours for more eggs)
Pour 1/3 of your egg mixture into the heated pan. Not ever having done this with fresh eggs, for me this is usually the gelatinous portion that comes out in one go.
Let it cook (if it starts to lace turn your heat down) until the top is almost but not quite set. Starting from one side with a spatula, roll it up into a roll. If uncooked squirts out that's fine. Leave your egg roll on one side of the pan and pour in another third of your mixture. Lift up your roll so it gets included.
Again, once your layer is almost set, start with the side with your other roll and roll your new layer around it.
Repeat the above one more time.
If you want to be extra fancy, once you've rolled the last bit up, you can roll it into a sushi roller or a paper towel and let it sit for 5-10 minutes so it has that "sushi roll" thing going on.
Either way let it set for a sec to finish cooking your "almost cooked" tops. Then serve how you like.
As I said, I like to slice it into a bowl with cannelini beans tossed with pepper, olive oil and tomatoes.
And again, sometimes I just scramble the dang things (and toss them with the beans, tomatoes etc - something about the soy and sriracha and eggs goes so well with the tomatoes and beans.)
Also, fair warning, I never measure and tastes vary so I'm just winging it - try it and adjust to what you like. Also this is for one egg in one of those small one egg fry pans, feel free to expand as you need.
Ingredients:
1 egg
1 tsp Sriracha sauce (in the asian section of, at least, the Meijer in Lapeer)
1 tsp Mirin (again, in the asian section)
1 tsp soy sauce
a little oil for cooking
Beat ingredients in a small bowl until combined. While beating heat a 1 egg non-stick saucepan (or for however many eggs you have - smaller is probably better than bigger. A square griddlepan of appropriate size would be ideal) with a little oil over medium heat.
(this is for one egg, you may want to divide into more than three pours for more eggs)
Pour 1/3 of your egg mixture into the heated pan. Not ever having done this with fresh eggs, for me this is usually the gelatinous portion that comes out in one go.
Let it cook (if it starts to lace turn your heat down) until the top is almost but not quite set. Starting from one side with a spatula, roll it up into a roll. If uncooked squirts out that's fine. Leave your egg roll on one side of the pan and pour in another third of your mixture. Lift up your roll so it gets included.
Again, once your layer is almost set, start with the side with your other roll and roll your new layer around it.
Repeat the above one more time.
If you want to be extra fancy, once you've rolled the last bit up, you can roll it into a sushi roller or a paper towel and let it sit for 5-10 minutes so it has that "sushi roll" thing going on.
Either way let it set for a sec to finish cooking your "almost cooked" tops. Then serve how you like.
As I said, I like to slice it into a bowl with cannelini beans tossed with pepper, olive oil and tomatoes.
And again, sometimes I just scramble the dang things (and toss them with the beans, tomatoes etc - something about the soy and sriracha and eggs goes so well with the tomatoes and beans.)
Although I dont think I would be able to resist "Americanizing" it and sprinkling toppings in between the layers.
