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home > recipes > eggs / dairy > korean egg pancake
from US 1 egg 1 teaspoon vegetable oil, or vegetable oil spray Break egg into a cup and beat with fork or small whisk until all one color. Put oil into small skillet and heat over low-to-medium heat. Pour in beaten egg and tilt the pan back and forth to make an even layer. Cook until a circle of egg, called a pancake, forms, then turn to fry second side. Pancake should stay golden. If it browns, heat is too high. Remove pancake to plate. Roll up and cut into slices 1/4 inch wide. Use egg pancake strips atop any dish. Preparation time: 5 minutes Cooking time: 7 to 10 minutes Use as topping or garnish

Korean Egg Pancake


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list all recipes for EGGS-DAIRY (98)
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(posted March 1, 2010)

from US

1
egg
1 teaspoon vegetable oil, or vegetable oil spray

Break
egg into a cup and beat with fork or small whisk until all one color.

Put oil into small
skillet and heat over low-to-medium heat.

Pour in beaten
egg and tilt the pan back and forth to make an even layer. Cook until a circle of egg, called a pancake, forms, then turn to fry second side. Pancake should stay golden. If it browns, heat is too high.

Remove
pancake to plate. Roll up and cut into slices 1/4 inch wide. Use egg pancake strips atop any dish.

Preparation time: 5 minutes
Cooking time: 7 to 10 minutes
Use as topping or
garnish



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