Egg Pancake Roll
Use 4 eggs to cook some “egg pancakes” like this:
- add a few drops of sesame seed oil to a medium heat skillet and pour in the equivalent of 1 well whisked egg at a time (some chopped green onion added to the eggs could be yummy too). and just let it flow out and cook, resulting in a thin, crepe like egg “pancake”.
- Once cooked, turn it out on a plate and let it cool.
- Repeat for the remaining egg mixture.
If you’re making fried rice or adding to a cooked grain use the following directions:
Roll up the pancakes and cut them into 1/4″ slices. This is a bit more effort than simply scrambling the eggs in the stir fry process, but it is well worth it.
If you’re using the egg pancakes as a wrap leave them whole. Stuff the egg wrap with cooked greens or left over grain and place the egg wrap inside a piece of leaf lettuce. You’re on your way to dinner. Top with a bit of Mimi Mince!