Best for: A pretty egg side for the barbecue table or a lunchbox.
Gyeran mari rolls a thin sheet of seasoned egg around itself in layers, with carrot and scallion folded in for color, then slices the roll into coins that show off the spiral. A wide griddle makes the rolling easy — there is room to work, and the heat stays even.
Griddle: Flat-top griddle or large nonstick or cast-iron skillet over direct medium-low heat; about 325°F surface. Equipment: Griddle or skillet, bowl, wide spatula and chopsticks for rolling.
Ingredients
Rest: 3 minutes. Total: 21 minutes.
- 6 large eggs
- 1 tablespoon water
- 1/4 teaspoon fine table salt
- 1/4 cup finely diced carrot
- 3 scallions, finely sliced
- 1 tablespoon neutral oil
Directions
Beat the eggs with the water and salt until smooth, then stir in the carrot and scallions.
Heat the griddle to about 325°F and brush it lightly with the neutral oil. The surface should be gentle — the eggs should set, not brown.
Pour in about a third of the egg mixture and tilt or spread it into a thin, even sheet. Cook for about 1 minute, until mostly set but still glossy on top.
Starting from one edge, roll the sheet up tightly with a spatula and chopsticks. Push the roll to one side of the griddle.
Oil the empty surface lightly, pour in half the remaining egg so it flows under the roll, let it set, and roll again. Repeat with the last of the egg.
Rest the roll seam-side down for 3 minutes, then slice it into 3/4-inch coins and serve warm or at room temperature.
Grilling tip: Low, patient heat keeps gyeran mari pale and tender — if the egg browns, the griddle is too hot.
