Sometimes, few things hit the spot like an omelette, whether it’s for breakfast, lunch, dinner or an in-between snack.

Easy to make and versatile, omelettes are believed to have been developed in the 14th century in Persia and consist of scrambled eggs that are cooked as one solid piece, with or without fillings, then folded.

In making most omelettes, including the French omelette, the goal is to cook the egg low enough so that it cooks without browning. This can be hard to do, especially when hungry tummies are grumbling.

But a recent trending food video on YouTube, Eugenie’s Kitchen, takes making an omelette to a whole new level with its version of “tamagoyaki” or “egg roll,” an Asian-inspired omelette that’s made in layers then rolled, not folded.

The video on Eugenie’s Kitchen has more than 18 million views, so I was eager to give it a try for Simple or Not Kitchen. After all, who doesn’t like a good omelette?

The directions were easy to follow and the omelette was fun and easy to make. And while the omelette was tasty, colorful and visually appealing, it was not as pretty as the one in the Eugenie’s Kitchen video.

As with any omelette, the rolled version uses eggs as the main ingredient. Following the directions in the video, we used three eggs, some milk, salt and pepper and a few finely diced vegetables, including carrots, green onion and onion. As with any omelette, the ingredients can be changed to suit any taste.

While it makes a great breakfast, it’s generally served as a side dish or put in lunch boxes.

Unlike other omelettes, in an egg roll, the egg is cooked in layers, then rolled as it cooks. After it’s cooked, the egg roll is sliced into pillow-like pieces.

To make the omelette, all the ingredients, including the veggies or other fillings, are mixed together with the beaten eggs. A thin layer of the egg mixture is then poured into a well-oiled frying pan and cooked.

After the first layer of egg cooks, but is still wet, one end is rolled toward the center using a spatula. The rolled egg is then pulled to the center and then a second layer of egg is added to the pan, on the unfolded side. Once it is cooked, the rolling continues, with the first rolled layer being rolled over the second.

The process is then repeated a third time, sometimes four or five times depending on the size of the omelette.

The key to creating this yummy dish is to be patient and cook the egg slow, over a low temperature. When I made this omelette, my egg browned, so it was not as pretty as the picture in the video I was following (but it was still very tasty). But the omelette should ideally be a creamy yellow color with no browning.

But despite the browning of my omelette, this was a fun technique for creating a unique and delicious egg dish. I had so much fun making it that after making it the first time, I made another the second day, using potatoes and cheese as the filling rather than onions, carrots and green onions. It was delicious, and cooking it on a much lower heat created a beautiful and delicious egg dish.

Asian rolled omelette

Eugenie’s Kitchen

3 eggs

1 tablespoon milk

1 tablespoon finely chopped green onion

1 tablespoon finely chopped carrot

1 tablespoon finely chopped onion

salt and pepper to taste

In a bowl, crack and beat the eggs. Add milk, vegetables and salt and pepper.

Add about one-third of the mixture to a greased, heated frying pan and cook over medium-low heat. Cook until the top begins to set but is still wet.

Using a spatula, begin rolling one end of the omelette toward the center. Move it toward the center.

Pour between one-third and one-half of remaining mixture into the pan on the edge of the unrolled side of the omelette.

When egg is set, continue rolling as before, working from the rolled end toward the center.

Move the omelette to the center of the pan and repeat the process with the remaining egg.

When the omelette is finished, transfer to a plate and slice into several equal-size pieces.


Melissa St. Aude is the Arts & Entertainment editor at PinalCentral. She can be reached at

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