Egg Roll (Tomagoyaki)

Name: Egg Roll (Tomagoyaki)
Total time: 600 s
Yield: 1 serving
Cuisine: Kenyan
Ingredients: 3 eggs; Coriander leaves(garnish); to taste Salt; to taste Black pepper

Duncan Wambua @wambuzi

Nairobi, Kenya

I saw this post from another author and I really liked it. Enjoy!

Duncan Wambua @wambuzi

Nairobi, Kenya

I saw this post from another author and I really liked it. Enjoy!

Saved

Ingredients

10 mins

1 serving

3eggs
Coriander leaves(garnish)
to tasteSalt
to tasteBlack pepper

Saved

Steps

10 mins

1

Break two eggs into a bowl and whisk. Add the salt and pepper as you whisk.
2

Preheat your pan and spread a table spoon of cooking oil.
3

Pour your beaten eggs into the pan and cook until the bottom side turns brown.
4

Fold from one edge of the pan. About 2cm is okay. Fold until half way.
5

Crack the last one egg into a bowl and whisk then pour in the other half of the pan. Cook until the bottom turns brown.
6

Now fold to the end. You will have a completely block shaped egg roll.
7

For the presentation cut off the ugly edges and slice the egg roll then garnish with think chopped coriander.