Gyeran Mari (Korean Rolled Omelette)

• 5 Egg
• 2 tsp Light soy sauce
• 1 pinch Fine sea salt
• 1 pinch White pepper
• 2 Spring onion
• 1 small Carrot
• 1 tbsp Vegetable oil
• ½ tsp Toasted sesame oil

1. Trim and finely slice the spring onion. Peel the carrot and grate it finely so it cooks quickly inside the omelette.
2. Crack the eggs into a bowl and whisk until the whites and yolks are fully combined. Whisk in the light soy sauce, fine sea salt and white pepper.
3. Stir the spring onion and grated carrot into the egg mixture. Heat a nonstick pan over low to medium-low heat and brush with a thin film of vegetable oil.
4. Pour in a thin layer of the egg mixture, just enough to coat the base, and tilt the pan to spread it evenly. Cook for 45 to 60 seconds until mostly set but still slightly glossy on top.
5. Starting from one side, roll the omelette up into a tight log using a spatula. Push the roll to one side of the pan, lightly oil the exposed pan if needed, then pour in another thin layer, lifting the roll slightly so the egg flows underneath to seal.
6. When the new layer is mostly set, roll again to enclose it. Repeat with the remaining egg mixture, keeping the heat gentle so the omelette stays tender and evenly coloured.
7. Drizzle the toasted sesame oil over the outside of the roll and turn it for 20 to 30 seconds to lightly coat and perfume it. Transfer to a board and rest for 2 minutes, then slice into neat rounds and serve warm.

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