Rolled Egg (tamago)

by Anne Kristine S. Co
serving portion: 1 | serving size: 3 rolls | prep time: 10mins | cooking time: 10mins

You’ll need

Non stick Frying pan,
sushi mat, turner knife,
mixing bowl, blow torch
Rolling Pin


Egg, large :1piece
Salt: 1/2 Teaspoon
Pepper: 1/4 teaspoon
Tomato, medium, slice 1piece
basil leaves approx 8 leaves, small
Bread, Loaf 1piece
Spring Onions, blanched 4 pieces
kesong puti 11/2 teaspoon

how to cook it

1. In a small mixing bowl, beat the egg.
add salt and pepper
2. heat 1 tablespoon oil in a non-sticky
frying pan.
3.pan fry egg. set aside
4. add 1 tablespoon oil and saute
tomato and basil. set aside.
5.In the same pan, toast bread on both sides
6.using a rolling pin flatten the toasted bread.
7. On a Sushi mat lay fried egg, then the bread on top
and add tomato and basil.
8.Roll it tight.
9. tie with the blanched spring onions. cuts the excess.
10. slice it into 3 equal pcs and arrange on plate
11. Top each slice with kesong puti and torch it a bit to get a nice brown caramelization.




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