Rolled Egg Recipe

1. 1

   Heat an 8- to 9-inch crepe pan or nonstick frying pan over medium heat until hot, about 3 to 4 minutes.

2. 2

   Meanwhile, place the egg and milk or water in a small bowl and beat with a fork until pale yellow and mixed thoroughly.

3. 3

   Melt the butter in the pan and, using a rubber spatula, spread it around to evenly coat the pan.

4. 4

   When the butter foams, pour in the egg mixture and tilt the pan so it spreads to the edges and makes a perfect circle.

5. 5

   Let sit undisturbed until the egg just starts to set around the edges, about 30 to 60 seconds.

6. 6

   Using the rubber spatula and a fork, start at one side and roll the egg over itself, an inch at a time, until completely rolled up.

7. 7

   For soft, runny eggs, remove from the pan immediately.

8. 8

   For more well-done eggs, lightly brown the bottom side, then flip and lightly brown the other side.

9. 9

   Season as needed with salt and pepper.

10. 10

    Serve immediately.

No additional tips available.