Egg “sushi” roll

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Happy Tuesday. I hope you are off to a great week and staying well fed with the egg. This is a new recipe I just came up with. I love the way rolling the thin layer of egg creates an entirely different eating experience. Quick, easy, unique and delicious! Check it out and have a great week.

Serves 3-4

4 large eggs

3 Tablespoons of water

1 Teaspoon of rice wine vinegar

1 Teaspoon of sugar

1 pinch of salt

3 Teaspoons peanut oil

1 Avocado, chopped small (smaller chop allows for a tighter roll)

4 Green onions chopped small

1 Tablespoon of soy sauce

Whisk the egg, water, vinegar, sugar and pinch of salt together and set aside.

Mix the avocado, green onion and soy sauce together and set aside

In a large non-stick skillet over medium heat add 1 teaspoon of peanut oil.

Once hot add 1/3 Cup of the egg mixture and swirl in the bottom of the pan as if you were making a crepe. You will have one thin layer of egg on the bottom of the pan. Allow to cook about 45 seconds until fully set. Turn off heat.

Scatter 1/3 of the avocado mixture across the egg. Use a rubber spatula to lift one edge of the egg up so that you can grab it. Be careful of the hot pan. Roll the egg up like a sleeping bag. Slide the roll onto a plate and cut in half or thirds. Repeat two more times. Garnish with chopped cilantro or green onion if you like. Enjoy.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!