Joergelette

If you like sushi, you have probably seen the sliced discs of rolled omelette, Tamagoyaki. As someone who likes to make sushi for his friends and family on a regular basis, sometimes this sushi omelette doesn't come out as expected. One of these failed times I accidentially created a version that everyone actually liked and we called it the Joergelette. A common sushi omelette is yellow and has a continuous colouring, while the Joergelette has several layers which are alternating between slightly burned and regular cooked. This gives it a texture like fish and if you add a fish sauce, your guests will ask you which type of fish they have been served.

Preheating and preparation time: 10 minutes

Cooking time: 2 minutes

Ingredients:

• 4 eggs
• 1 teaspoon white balsamic vinegar
• 1 pinch of salt
• 1 hint of pepper

Equipment:

• cast iron pan
• 2 spatulas
• bowl
• whisk

Preheat your cast iron pan to a high heat. If your cooker has settings 1 to 10 then you start with 1 and increase by 1 every minute. After 7 minutes you should be at setting 8, then prepare the eggs.

First you break the eggs into the bowl, then you add all other ingredients and whisk slowly but for at least 2 minutes. You want the eggs to be mixed but not too much encapsulated air.

Don't use any oil in the pan! Pour one fourth of your egg mix into the preheated pan and immediately swivel and tilt it to spread the egg mix evenly in the pan.

At the edge of the pan the omelette layer will curl when it is ready. Now you take the two spatulas and roll the omelette.

Put the rolled omelette aside and add another fourth of your egg mix, adjacent to the roll.

Continue until all egg mix is turned into a rolled Joergelette.

Arrange on a plate and serve with your favorite side dish. Mine is either baked fennel with curry or bok choy with tangerine filets.

Enjoy your Joergelette!