How to make
Prepare the egg pancake by mixing 2 eggs with a little Himalayan salt and ground black pepper (by taste) using a fork.
Heat a large non-stick frying pan with a little unrefined sunflower oil.
Spread the egg mixture like a pancake and after a while, as soon as it becomes slightly golden on the bottom side, turn it over so that it turns golden on the other side as well. Then remove it from the heat.
We have to prepare the dietary mayonnaise and for this we need a glass jar in which we can pour all the ingredients for it: egg white, oil, citric acid (or lemon juice), Himalayan salt. Blend them with a blender, by pulling slightly upwards during the blending to thicken.
Separately, measure with the help of a tea cup (with a capacity of 300 ml of water) - the amount of boiled rice in a rice cooker.
Pour it into a bowl, add the dietary mayonnaise to it, season it with a little Himalayan salt and ground black pepper and mix it so that it is evenly flavored.
Place the large egg pancake on a large nylon or plate. Place 1 sheet of Korean Nori seaweed on it.
On top, spread a layer of rice with dietary mayonnaise, leaving about 1 cm empty at the two shorter ends of the sheet, so that the roll can subsequently stick and remain whole.
2-3 cm from the beginning of the shorter side of the Nori sheet, arrange pickles, cut into strips, slightly overlapping each other. Carefully roll up a tight roll from the shorter side.
With a sharp moistened knife, cut it into round slices (about 1.5 cm wide), by washing the knife after each one, moistening it again and continuing.
Since the egg pancake can unroll and not stay tight, if desired, you can spread a very fine amount of boiled rice between the egg pancake and the Nori seaweed to make them stick together, but it is not necessary.
Serve the Asian kimbap dish - freshly prepared.
Delicate egg kimbap with dietary mayonnaise and pickles – transforming the day with its light freshness!
Wonderfully delicious!
