-
1
Crack the eggs into a bowl and scramble.
-
2
I dislike the egg's membrane lining, so I remove it.
-
3
Add in the granulated sugar and salt.
-
4
Beat thoroughly.
-
5
Be careful to adjust the amount if you use caster sugar as it is sweeter than granulated.
-
6
Add the milk.
-
7
The milk will keep the finished omelet from drying out, so you will have a nice moist rolled omelet.
-
8
Pour oil into a pan, and wipe the excess with a paper towel, leaving a thin film of oil.
-
9
Heat the pan over medium heat, add in a thin layer of egg, let it heat for a moment, and scramble it lightly with your cooking chopsticks.
-
10
Do not roll the first layer.
-
11
Instead pull it to the front of the pan in a lumpy scrambled mass when it is half cooked.
-
12
Follow the same routine with the second layer of egg.
-
13
Make sure to grease the pan with a some oil between layers.
-
14
Starting with the third layer, we will make a pretty rolled omelet.
-
15
Add in a thin layer of beaten egg, and roll the scrambled mixture carefully in the single sheet of cooked egg that forms.
-
16
I roll from front to back, but you can roll back to front if you want.
-
17
We will add the finishing touches in the fourth layer.
-
18
This layer is made the same way as the third, but turn the heat down to low heat so that the egg doesn't scorch.
-
19
This will give you an attractive finished roll.
-
20
All done!
-
21
You can enjoy this yummy rolled omelet piping hot, or chilled.
-
22
Adding milk makes the omelet nice and sweet.
-
23
You can substitute water instead for a soft set but less rich omelet.
-
24
At our house, I put this in my kindergardener son's lunchbox every day.
