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Recipe details
Plain Soft Egg Roulade
A thin, tender egg roulade made by cooking a seasoned egg sheet, rolling it while warm, and slicing it into soft spiral rounds.
≈ 54 kcal/100 g · ≈ 9 kcal/serving
15 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
2 raw large eggs, beaten100 g
water15 ml
neutral cooking oil1 g
fine salt0.5 g
Cookware and utensils
10-inch nonstick skillet
mixing bowl
whisk
silicone spatula
Directions
01
Whisk the eggs, water, and salt in the bowl until evenly combined.
Products
2 raw large eggs, beaten — 100 g; water — 15 ml; fine salt — 0.5 g
Action
whisk
Time
2 min
Temperature
room temperature
02
Brush the skillet with the oil and heat it over low heat.
Products
neutral cooking oil — 1 g
Action
heat
Time
2 min
Temperature
low stovetop heat
03
Pour in the egg mixture and tilt the skillet to spread it into an even sheet.
Products
2 raw large eggs, beaten — 100 g; water — 15 ml; fine salt — 0.5 g
Action
spread
Time
1 min
Temperature
low stovetop heat
04
Cook the egg sheet until the surface is set and the center reaches 71°C/160°F.
Products
2 raw large eggs, beaten — 100 g
Action
cook
Time
5 min
Temperature
low stovetop heat; center 71°C/160°F
05
Slide the egg sheet onto a plate and roll it tightly from one edge while warm.
Products
2 raw large eggs, beaten — 100 g
Action
roll
Time
2 min
Temperature
warm, off heat
06
Rest the roulade for 3 minutes
Products
2 raw large eggs, beaten — 100 g
Action
slice
Time
2 min
Temperature
warm or room temperature
07
slice it into rounds
Products
2 raw large eggs, beaten — 100 g
Action
slice
Time
2 min
Temperature
warm or room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
