Small Dish of Egg Strip Garnish
(click to enlarge)

Egg Strip Garnish


Korea   -   Chon / Gyeran-noreundja-jidanchae
Makes:
Effort:
Sched:
DoAhead:  		 1 gar
*
6 min
Yes		 Egg strips are a common Korean garnish, bright yellow and easy to make, with yolks. Whites are another matter. Whole eggs are easy, but the strips are pale yellow.




2
ar
lrg

Egg Yolk  
Oil
Make:   -   (6 min)
  1. This recipe is best done with two Egg Yolks or one Whole Egg.
  2. Lightly beat EGG YOLKS (or whole Egg) with a fork - no foam.
  3. Put a few drops of Oil in a well seasoned omelet pan and wipe with a paper towel to leave only a thin film.
  4. Heat moderately hot (around 270°F/130°C). Pour the Egg Yolk in quickly and tilt the pan around to make a very thin omelet about 6 inches diameter. Immediately turn the heat to very low. When it is well set on the bottom, use a thin metal turner to flip it over, then turn off heat. Leave until that side is set. Remove to a cutting board.
  5. When the Egg is cool, but not cold, roll it up into a cylinder and slice crosswise into strips as thin as you want, but less than 1/4 inch wide. Because they were cold, the photo examples were cut flat on the board.
NOTES:

  1. Whites

      Making White Strips is much more difficult than Yolk or Whole Egg strips. It takes more patience and close temperature control. It is likely only one side will look good, and the down side may pick up bits of color from the pan, so make sure it's scrubbed clean.
    1. Do not attempt to do more than one egg white at a time.
    2. Scrub your pan very thoroughly, if there is anything on it, the whites will pick it up.
    3. Beat the Egg White moderately with a fork.
    4. Oil the pan same as for Yolks, but leave a bit more oil.
    5. Heat pan to about 250°F/120°C. Pour in the Egg White and swirl it around quickly. Turn the heat down to very low. If your pan is fairly heavy, you can turn it off.
    6. Cover with a lid to contain the heat, and let the Egg White set all the way through. If you have any heat on, check that the egg is not bubbling at all. Turn off the heat if needed. Don't try to flip it, it's much too tender.
    7. When the top is set well, take the pan off the heat and let the Egg White cool in the pan.
    8. Carefully remove the omelet from the pan with a thin metal turner and slice into strips flat on the board, it probably won't take well to rolling up.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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