It's a white pollack egg that I bought a few days ago, and it's an ingredient that makes the rolled omelet shine even more.

Beat 10 eggs and mix them well with a whisk or chopsticks. Ryu Soo-young solved 10 eggs, and when I made it, seven to eight eggs are perfect for a king egg roll.

Add 1/2 tablespoon sugar, sesame seeds and pepper and stir again.

Put a small amount of oil in the pan and pour the egg mixture in moderation when the pan heats up. If you don't know the right amount, you can pour it in half with the mug you use at home. I used a square fan, but you can use a round fan. The point is to cook over low heat.

When the egg is about 1/3 done, add salted pollack roe.

Put sliced cheese on top of it and cover it and fix it. It's convenient to use two spatula when you roll it in two. Put these two side by side and roll them. The center part of the induction is cooked first, but it doesn't matter if you roll it.

Push the rolled one forward, put some oil on it, and pour the egg mixture again. Think of it as frying and when it's half cooked, roll it again. At this time, turn the heat to low and be patient and roll it slowly

If it's torn, you can repair it as if you're wrapping the egg. I think I curled it about five times. I got ripped a few times in the middle, but it's repaired like this.

It's a side restaurant with cheese rolled up. It's an egg from the swimming recipe.

They cut it with a knife, but if you use a bread knife, it cuts better. Cut and put it on a plate and sprinkle chopped chives, red pepper powder, and sesame seeds. They say it's savory if you spray sesame oil, but I skipped sesame oil.