Friday, March 20

Korean Fried Egg Treat

Korean fried egg snacks are a great comfort food. Often found on skewers in street markets, these treats can be seasoned with a variety of vegetables and spices.

They can also be easily shaped into hearts for a little added fun!

Makes  5-6 treats, serves 4-6
Full time: 20 minutes 
You will need:

6 eggs
2 celery stalks
1/4 red bell pepper (or 1 hot pepper)
1 tbsp butter melted
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper

Let us begin:

In a large bowl beat 5 of the 6 eggs, add in all seasonings

You want to chop the vegetables into small pieces

Mix into eggs

Get a sauté pan heating over medium high heat and melt in butter

Once butter is melted, carefully wipe inside of pan with paper towel to leave an even well buttered coat in pan, but removing excess

Gently pour in 1/2 cup egg mixture and tilt pan around to coat bottom evenly, it will be very thin

Allow to cook for 2 minutes

Using a rubber tipped spatula, gently roll  cooked egg across pan into a "burrito" roll, slide to edge of pan

I like to spray a little cooking spray onto pan between these two steps

Add in 1/2 cup egg mixture, and tilt pan to even coat, make sure a little sneaks under the roll

Cook for 2 minutes, then gently use spatula to roll the existing roll across pan, adding in new roll.

Continue this until you have no egg mixture left, this will create a very thick multi layer roll. I tend to spray cooking spray between each roll, making it easier to roll

Remove from pan to cutting board. Keep your pan hot if you want to jazz it up

Gently slice into 1 1/2"-2" thick pieces. You can serve it like this, but let's jazz it up a little

Lay each slice flat and cut in half on a slight diagonal

Rotate 1 half to form a heart shape, set these aside

Remember that extra egg? Don't worry I didn't forget about it, beat this egg in the bowl you used for the main part

Gently dip one side of egg heart into bowl, to lightly coat bottom then flip over and coat other side

Set in pan and continue for all egg hearts

Gently spoon into gab of egg heart any remaining egg, some will spill out it is okay

Cook for 2 minutes, then flip over and cook 2 minutes more. This creates a solid, sealed piece

Move to plate and cut off any runaway egg bits. Traditionally served with a hot dipping sauce or garlic dipping sauce, my other half loves using sriracha on these!