Oriental Egg Wrap Recipe
Summary
Preparation Time5 MinCooking Time12 Min
Ready In17 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Interest GroupQuick
Ingredients
| Eggs | 8 | |
| Mirin/Dry cherry | 50 Milliliter (1/4 Cup) | |
| Sugar | 2 Tablespoon (30 Ml) | |
| Salt | 1⁄2 Teaspoon (2 Ml) | |
| Cornstarch | 3 Tablespoon (45 Ml) | |
| Cold water | 45 Milliliter (3 Tbsp) | |
| Vegetable spray | 1 | |
| Hot steamed oriental vegetables/Your favorite steamed vegetables | 650 Milliliter |
Directions
In a large bowl, beat together eggs, mirin, sugar and salt; set aside.
In a small bowl, blend together cornstarch and water.
Combine cornstarch mixture with egg mixture.
Spray a 20 or 23 cm (8 or 9-inch) non-stick skillet with vegetable spray.
Heat over medium heat.
Pour about 75 mL (1/3 cup) egg mixture into hot skillet.
Rotate pan several times so batter covers the bottom of pan.
Cook for about 1 minute or until top is set.
Loosen edges, turn over and cook for a few seconds longer.
Remove onto wire rack to cool.
Repeat procedure until all batter is used.
Fill each wrap with about 75 mL (1/3 cup) hot steamed vegetables.
Roll up and serve.
In a small bowl, blend together cornstarch and water.
Combine cornstarch mixture with egg mixture.
Spray a 20 or 23 cm (8 or 9-inch) non-stick skillet with vegetable spray.
Heat over medium heat.
Pour about 75 mL (1/3 cup) egg mixture into hot skillet.
Rotate pan several times so batter covers the bottom of pan.
Cook for about 1 minute or until top is set.
Loosen edges, turn over and cook for a few seconds longer.
Remove onto wire rack to cool.
Repeat procedure until all batter is used.
Fill each wrap with about 75 mL (1/3 cup) hot steamed vegetables.
Roll up and serve.
Chef
