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Recipe details
Egg roulade with black pepper
A thin, tender egg sheet seasoned with black pepper, rolled directly in the skillet and lightly browned; an easy breakfast made with beaten eggs and a little oil.
≈ 153 kcal/100 g · ≈ 184 kcal/serving
10 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.
large eggs2 pcs
neutral cooking oil5 ml
water15 ml
salt0.75 g
black pepper0.3 g
Cookware and utensils
8-inch nonstick skillet
mixing bowl
whisk
spatula
Directions
01
Whisk the eggs, water, salt, and black pepper in a bowl until smooth.
Products
large eggs — 2 pcs; water — 15 ml; salt — 0.75 g; black pepper — 0.3 g
Action
Whisk
Time
2 min
Temperature
Room temperature
02
Heat the oil in the skillet over medium-low heat.
Products
neutral cooking oil — 5 ml
Action
Heat
Time
1 min
Temperature
Medium-low heat, about 300°F / 150°C
03
Pour the egg mixture into the skillet and tilt the skillet to spread it into an even layer.
Products
large eggs — 2 pcs; water — 15 ml; salt — 0.75 g; black pepper — 0.3 g
Action
Pour
Time
1 min
Temperature
Medium-low heat
04
Cook the egg sheet until the surface is nearly set and the underside is lightly golden.
Products
large eggs — 2 pcs
Action
Cook
Time
4 min
Temperature
160°F / 71°C internal temperature
05
Roll the egg sheet tightly with the spatula and transfer it to a plate.
Products
large eggs — 2 pcs
Action
Roll
Time
2 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
