Egg Sheets Recipes

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

EGG SHEET

Steps:

• Break eggs into bowl, remove white thingie.
• Beat eggs well.
• Put water into small bowl.
• Add corn starch.
• Mix well.
• Add corn starch mixture to eggs.
• Heat pan.
• Add oil & use paper towel to wipe around & remove excess from pan.
• Pour 1/2 of egg mixture into pan, making sure it is evenly spread.
• Loosen edges of egg.
• Remove from heat.
• Flip.
• Add back to heat for ~10-15 seconds.
• Remove from heat.
• Store in freezer for up to one week.
• Repeat with other half of egg mixture.

SHEET PAN EGGS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a sheet pan well.
• Whisk eggs and milk together in a large bowl. Add 'mix ins'. Pour mixture onto the sheet pan. Dot with little piles of Cheddar cheese.
• Bake until eggs are just set, about 15 minutes. They will continue to cook a little more once out of the oven - leave them in too long and you will get rubbery eggs. Slice eggs into squares and serve.

EGG SHEETS

Steps:

• In a small bowl, beat the eggs until blended.
• For each egg sheet, heat 1/4 to 1/2 teaspoon oil in an 8- or 10-inch nonstick skillet over medium-low heat until hot. To test, drop in a tiny bit of egg; it should sizzle on contact. Pour about half of the beaten egg into the pan and swirl to form a thin film in the bottom. Swiftly return any excess egg to the bowl. If the egg doesn't swirl and adhere to the skillet, the pan isn't hot enough. If the egg sticks in a thick film and immediately starts to brown, your skillet is too hot. Wait for the pan to heat up or lower the heat. You want the egg to adhere quickly yet cook gently. When the edge of the sheet starts to pull away from the skillet, after about 1 minute, use your index fingers and thumbs to pull up the egg sheet and flip it over. (It is not that hot.) Cook for another 15 seconds to dry the second side. Lift and transfer the egg sheet to a plate to cool. Repeat with the remaining egg, stacking the sheets. The total number of egg sheets you make depends on the skillet size and how thin they are.
• When the sheets are finished, cut them into whatever size you need. You can save time by preparing the egg sheets several hours in advance and keeping them at room temperature covered with plastic wrap.