Cheese egg roll

Overview

I believe that many of my friends, like me, have been hurt by countless random omelette. In fact, it is easy to make delicious. The ingredients are simple and the preparation is convenient. It just requires a little more care (haha ~ if you want to add a little love to season it, this is it!). This time I’m talking about a basic version, you can use your brain to mix & match countless flavors to create your own delicious taste! Let’s talk about our goals first: 1. The bottom layer of the egg cake (before rolling it up) is tender and soft, with no caramel color, and it is a beautiful golden color. 2. The cheese melts evenly and is fully combined with the egg liquid. 3. The surface egg liquid on the upper layer of the egg cake (before rolling it up) has a sticky texture like ointment. 4. When you bite it, you will not clearly feel the boundary between hard and soft, but there will be a gradually rich feedback. If the above conditions are met, I think this is an omelette worth eating, because it is really not difficult to do this. Come on, let’s do it step by step.

Tags

• baking
• snacks
• afternoon tea
• cake roll
• butter
• cheddar cheese
• chive green
• dijon mustard
• double cream
• eggs can be eaten raw
• grind black pepper
• mayonnaise
• pickled gherkins or other pickles
• dry white wine
• salt

Ingredients

Steps

1. 1 Crack the eggs into a mixing bowl, add dry white wine, salt, and ground black pepper, and beat evenly.

   

2. 2 cheese grated

   

3. 3 Preheat the pan over medium heat, add butter, shake the pan after the butter melts so that the butter covers the bottom of the pan, pour in the egg liquid after it bubbles, turn to low heat, remember to be low heat. The egg liquid will slowly solidify from the bottom. Use the tip of a rubber spatula or chopsticks to stir in circles in different areas and keep this movement.

   

4. 4 After stirring for 30 seconds, add cheese and chives, and continue stirring in circles in different areas. Gradually, some holes will be made, and you can see the bottom of the pot. It doesn't matter. Use unsolidified egg liquid to fill the holes. As a result, the surface of the egg cake will be uneven. When there is still a part of the egg liquid that has not solidified, sprinkle the diced butter on the egg cake sporadically. With the irregular surface, the butter will form a soft and tender texture in different areas after being heated.

   

5. 5 When the egg cake reaches this state, you can slide it out of the pan. Don't forget to put a piece of baking paper underneath so that you can easily lift up the edge and roll up the egg cake. Be careful, the egg cake like this is super tender.

   

6. 6 After rolling it up, cut it in the middle. Do you see the juices of cheese, egg liquid and butter? Just imagine~ Sprinkle some ground black pepper, some chives, Dijonmustard and Pickles, enjoy!