Egg Sheets
One batch yields 2 thin egg sheets, typically enough to garnish dishes. Feel free to use 1 egg to make a single egg sheet.
Ingredients
- 2 large eggs
- Fine sea salt
- 1 teaspoon neutral-flavored oil, such as canola, rice bran, or vegetable
Instructions
- Prep the egg batter: Beat the eggs in a small bowl with 2 pinches of salt. If you like, strain the eggs through mess strainer to ensure a fluid batter.
- Make thin egg sheets: For each egg sheet, heat ½ teaspoon of oil in a 10 inch (24cm) nonstick skillet over medium-low heat. When the skillet is hot (flick water in and it should sizzle gently for a few seconds before evaporating), pour in some of the egg, swirling to thinly film the bottom. Swiftly return any excess egg to the bowl.
- When the edges start to separate away from the skillet, use your index fingers and thumbs to pull up the egg sheet and flip it over. (It’s not that hot.) Cook for 15 to 20 seconds to dry the other side (or turn off the heat or slide the pan to a cool burner for the egg sheet to finish cooking). Lift and transfer the egg sheet to a plate or cutting board to cool. Repeat with the remaining egg, stacking up the sheets. The total number of egg sheets you make depends on the skillet size and how thin they are.
- Cut the egg sheets: When finished, cut them up to whatever size you need. Save time by preparing egg sheets several hours in advance, keeping them at room temperature covered by plastic wrap. Egg sheets can be store in the fridge for up to 3 days. Bring to room temperature to use.
Notes
If you use an 8-inch (20cm) skillet, you’ll make 3 egg sheets. Lower the oil a smidgen.
Troubleshooting: If your egg batter 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 flame. You want the egg to quickly adhere yet gently cook.
