卵白と青じそのカレーマヨ巻きの写真

The definitive edition of egg white utilization!Egg white and green perilla curry Mayo roll recipe



Photograph of egg white and green perilla wrapped in curry mayo

Cooking time: 10 minutes or less

When the egg whites were left over, I used to use them as miso soup or bake them to make a spicy sauce, but recently I’ve been making this much.

The firm, partially crispy texture of the roasted egg whites goes perfectly with the flavor of green perilla and curry mayo.I think!

Keywords for this recipe
Bento
egg
Sake knob
Macrophyll
mayonnaise
Curry taste

How to make egg white and green perilla curry mayo roll

Ingredients and how to bake egg whites

The main material is“2 egg whites, 3 perilla leaves, curry powder, mayonnaise, toothpicks”is.

Before baking the egg whites, scoop them up with chopsticks and make only the large chunks a little smaller.

In an omelet1/2 teaspoon of salad oil and a little sesame oilAnd heat on low medium heat (sesame oil is for flavoring).

When it gets hot, pour in the egg whites and tilt the omelet to spread it all over.

When it gets normal, peck it with chopsticks,A pinch of salt and a little pepper (not included)Season with.

If it is lightly browned, turn it over (as shown in the photo, pull it back once, turn it upside down and pull it toward you as it is, it will be easier to do).

Bake the other side until it is lightly browned. By that time, the pool should be crispy and fragrant. Then turn off the fire.

Egg white and green perilla curry Mayo roll recipe / finish

When the egg whites are cooked, wait until the heat is removed (rolling in a hot state will make the green perilla color worse).

When the heat is removed, apply curry powder thinly on the surface and put 3 large leaves on it without any gaps.

* The rough heat is removed with the omelet. Since it is cut with a kitchen knife after winding, it is okay to transfer it to a cutting board to remove the rough heat, but I thought it would be better to transfer it only when cutting.

Sprinkle the mayonnaise all over and wrap it from the front (after preparing a toothpick nearby).

If you can roll it, fasten it with 4 to 5 toothpicks (the number of toothpicks is adjusted by the number of toothpicks because the space between the toothpicks is cut with a knife).

Finally, transfer it to a cutting board or cutting board, and cut between the toothpicks with a kitchen knife.

I think that the firm, partially crispy texture of the roasted egg whites and the flavor of green perilla and curry mayo are a perfect match!

[Supplement]

  • You can make it with a frying pan instead of an omelet, but since it is not rectangular, the edges will be loose after rolling.

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