My Korean Food Recipe: Heart Shape Fried Egg
Instructions
Break 4 eggs and stir them gently. For interesting yellow and white color swirls, do not completely mix the whites and yokes together.
Set aside 2-3 Tbsp of the egg mixture to be used later.
Finely chop 1 Tbsp of green onion and Tbsp of carrot. It is important to chop them very fine.
Add tsp of salt into the egg mixture and mix well.
Add some oil in a small bowl or plate. Fold a small piece of a paper towel, and soak it in the oil.
Use the towel to lightly grease the pan. Cook on medium heat.
Drop a little bit of the egg mixture into the heated pan; if it starts to cook, the temperature for the pan is right.
Pour about of the egg mixture into an 8-inch pan.
When the surface of the egg starts to cook, begin to roll it: about one inch.
Continue to roll it. You can use either chopsticks or a spatula.
Push it to the end of the pan and add some more oil in the pan.
Pour the same amount of egg mixture into the pan. Fry and roll it the same way.
After doing the same process 2 more times, you will get a fried egg that looks like this.
Cool it for about 1 minute before you cut it. This helps the egg keep its shape when you cut it.
Cut the fried egg into a half-inch thickness.
