Egg Omelette Pin Wheel | How to make Egg Omelette Pin Wheel

By Sheena Omana Narayanan  |  21st Sep 2016  |  
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  • Egg Omelette Pin Wheel, How to make Egg Omelette Pin Wheel
Egg Omelette Pin Wheelby Sheena Omana Narayanan
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About Egg Omelette Pin Wheel Recipe

Tamagoyaki is a simple vegetable egg omelette. Tamagoyaki is usually used as a side dish for school lunch boxes. Tamagoyaki (Japan) / Gyeranmari (Korea) /

Egg Omelette Pin Wheel is a delicious dish which is liked by people of all age groups. Egg Omelette Pin Wheel by Sheena Omana Narayanan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Egg Omelette Pin Wheel at many restaurants and you can also prepare this at home. This authentic and mouthwatering Egg Omelette Pin Wheel takes 10 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Egg Omelette Pin Wheel is a good option for you. The flavour of Egg Omelette Pin Wheel is tempting and you will enjoy each bite of this. Try this Egg Omelette Pin Wheel on weekends and impress your family and friends. You can comment and rate the Egg Omelette Pin Wheel recipe on the page below.

Egg Omelette Pin Wheel

Ingredients to make Egg Omelette Pin Wheel

  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon carrot, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon green part of spring onion, finely chopped
  • Salt and freshly ground pepper for seasoning

How to make Egg Omelette Pin Wheel

  1. Crack the eggs into a mixing bowl, add in milk and salt. Whisk until combined. Pass it through a fine sieve to remove any bubbles. (Liquid without lumps is helpful in making egg roll successfully).
  2. Add in grated or finely chopped carrot, onion, spring onion, pepper and stir until well combined.
  3. Lightly grease a frying pan with vegetable oil. Heat the frying pan. Pour in half of the egg mixture and cook over low heat. Cook it over until half cooked.
  4. Roll the omelet half way from the right to the middle. Move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up. And add in half of the egg mixture to cover the left half of the pan.
  5. Cook until half done. Roll again half way up from the right to the left and move the egg roll to the right side of the pan.
  6. Add in the remaining egg mixture and cook until half done. And finally roll all the way up.
  7. Transfer to a cutting board. When an egg roll is hot, it can be easily broken, so let it cool before cutting. Slice into bite-size pieces and serve.

My Tip:

You can also add finely chopped coriander leaves to enhance taste

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