Ingredients
Original recipe: 12 slices; 3 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 8 eachlarge eggs
- 60 gcarrot, very finely diced
- 2 eachscallions, finely chopped
- 2 tbspwater
- ½ tspsalt
- ⅛ tspground black pepper
- 2 tspneutral oil
Make it
- Beat the eggs with water, salt and pepper until evenly combined. Stir in the very finely diced carrot and scallions; keep the pieces smaller than 3 mm so the layers roll easily.
- Brush a little oil over the pan and warm it on medium-low heat. Pour in about one-quarter of the egg mixture and tilt the pan into a thin layer. Cook for 1–2 minutes until almost set, then roll it from one side toward the other with a spatula.
- Move the roll to one side, brush the exposed pan lightly with oil and add another quarter of the egg, lifting the roll so the new layer runs underneath. When nearly set, roll the omelet back across the pan. Repeat with the remaining egg and oil.
- Cook the finished roll over low heat for 2–3 minutes, turning gently onto its broad sides, until the centre is fully set and reaches 71°C / 160°F.
- Transfer to a board, rest for 3 minutes and cut into 12 slices. Serve three slices per person while warm.
Ingredients, recipe context & sources
Ingredient flags: Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.