Wednesday, May 10, 2017

Bittergourd Egg Rolled Omelette

My all time favourite melon..the bittergourd . Since I love it so much, I decided to plant my own bittergourd plant so that I can have it all round the year.  Nothing beats homegrown edibles and homecooked.  I promised myself that after retirement, I must do this and I have achieved many things thus far including planting my own edibles.  I harvested many bittergourd since planting them this year.  There are many ways to cook bittergourd ( you can check my recipe index for ideas on how to cook them and this is my lastest recipe using homegrown bittergourd.  Making them into rolled omelette is another way of cooking bittergourd. Love it and this is one way to make my 'Wildboar' eat bittergourd...just kidding, this will appeal much to kids too.  Homegrown ones are not that bitterish , or maybe it is the homemade fertiliser that made it less bitterish.  This is just my silly assumption of course.  Anyway,  it tasted so good that I have requests from the WB to make more next time. After cooking them in omelette, it still have a slight crunch to it as you bite into the omelette.  Great rolled omelette for the family, firstly it taste good, secondly it gives a great presentation when serving.  Especially if you have guests for dinner. Thirdly kids will go for it,believe me :)   Back to the recipe, I used the same recipe as Korean egg rolled omelette . Instead of using the spring onions, diced carrots, I used bittergourd . The rest of the ingredients are the same..method too :) I love this rectangular pan from Daiso so much. It really serves its purpose.

love this rectantular pan to bits, will get another spare one 
on my next trip to Daiso

it looks complicated but after a few tries, you will be a pro for sure :p

let the rolled omelette cooled down a bit before cutting them with a sharp knife

Bittergourd Rolled Omelette

5 eggs - whisk and sieve
bittergourd - diced into bit sized
1 tbsp of diced red onions
a shake of white pepper
a tsp of  sea salt 
rice bran oil for greasing the pan
1. Beat up the eggs  in a bowl and  sieve it.  Add in ingredients (A) to the sieved egg . Give it a quick stir to make sure the ingredients are all well combined.
2. Heat a non-stick rectangular pan or round skillet over medium high heat; add oil and swipe with a paper towel to apply oil as thin as possible.
3.  When pan is hot, pour a ladleful of egg mixture to cover the whole pan, once the egg mixture has lightly set, gently fold over and as you keep folding, shape into square, once you finish rolling, push to one end of pan,  add 3/4 ladle of egg mixture to cover the pan and reduce heat . Make sure uncooked egg mixture’s attached to the first batch of egg roll.
4. Repeat twice more with rest of uncooked egg mixture. 
5.. Remove from heat and let the rolled omelette rest in skillet for about 1 to 2 minutes.
6. Slice into 3/4” wide bite size pieces and serve .

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