This is a scrambled egg nori roll … I actually don’t have any special name for this. My Dad used to make the best shoyu eggs that were really fluffy (I think it was all in the wrist when beating the eggs), but I always make this egg roll that my Mom taught me. Now my daughter wanted to learn how to do this, so I thought I’d do some pictures of the step by step technique. Here we go:
Beat 2-3 eggs (depending on the size) with a little shoyu and a little sugar… about 1-2 teaspoons each, depending on your taste. Put a little oil in a frying pan. The size of the pan should be able to lay a sheet of nori with a little room to spare. A 10″ pan should be good. Pour the beaten eggs (about 1/2 cup) in the pan with the heated oil. Don’t put too much eggs for one roll …the center of the completed roll will take too long to cook, while the outside of the roll may get too brown.
After it starts to bubble a little, place the sheet of the nori on the eggs.
See the egg that is showing and not covered by the nori? That’s where you start to roll the eggs using a spatula or two to lift the part of the scrambled egg and lay it in on the nori. This will measure about 1″. Keep rolling till all the egg sticks to the roll. If raw egg seeps out, don’t panic …just keep rolling over till it starts to cook and it should stick together.
Let the egg roll cool awhile before slicing. Using a sharp knife, or a serrated knife, slice the pieces at an angle so the spiral of nori with show a little more.
This makes a great picnic finger food! Okay Krislyn ..you try !
su-su Says:
December 29th, 2006 at 9:54 pmVisit su-su
Love the step-by-step instructions with photos. Can see egg-zakery what you meaning!
Lindy Says:
December 29th, 2006 at 10:18 pmVisit Lindy
hi susu,
thanks for visiting, even if i didn’t have an entry for awhile! i hope you can unnastand ..tell me if any part is con-fu-zed.
Pomai Says:
February 6th, 2007 at 4:33 amVisit Pomai
I used to love Omelette made with shoyu and sugar. Haven’t made it that way in a while. Now you got me wanting some again!
What if you also sprinkled Furikake on the top, after you roll it all up? I wonder if that would be overpowering? Furikake is THE go-to condiment!
You know what might be an interesting “twist” in that Nori Egg roll, is a thin layer of slightly sweetened Mochi. Not in a ball, but a thin layer like pizza dough. The glutenous texture and mild flavor might compliment the earthy, crispy nori layer quite well. It would either be really oishii or absolutely horrible. lol
Lindy Says:
February 6th, 2007 at 7:08 amVisit Lindy
wow … i can see your mind working … just like me. we always think of various ways to modify a dish! my kids love furikake!!! the mochi sounds like those ono okonomiyaki !! i love the ones at Chibo in Waikiki! thanks again for visiting and commenting!
Jacob Says:
August 20th, 2007 at 11:45 pmVisit Jacob
I’m definitely trying this.
Have you ever used a dip of some sort? It seems that those flavors would lend well to a sweet/sour sauce of some kind..
hanah Says:
September 28th, 2008 at 4:04 pmVisit hanah
yeah nice images. easy to follow procedures with images. thanks