1-First, finely chop the scallion and carrot to get them ready. Then, crack the eggs into a bowl and beat them until the yolks and whites are fully blended with no visible strands. Stir in the salt, black pepper, and the chopped vegetables for a flavorful mix.

2-Next, heat a medium-sized non-stick pan (about 9 to 10 inches) over medium-low heat. Add a teaspoon of vegetable oil and spread it evenly, then test the heat by holding your hand 2-3 inches above the pan. Pour half of the egg mixture into the pan and swirl it to cover the surface evenly.

3-Cook until the top is set but still slightly wet, which takes just a minute or so. Use a spatula to lift an edge about 1.5 inches and fold it over to the opposite side. If needed, reduce the heat or lift the pan briefly to keep the bottom from browning too much.

4-Continuing the Rolling Process Once folded, pull the rolled egg to one side of the pan to make space. Add half of the remaining egg mixture, spread it out, and repeat the folding and rolling. Keep going until all the egg is rolled into a log about 2 inches thick.

5-Finally, remove the roll from the heat and let it cool for about 5 minutes. Slice it into thick, even pieces about ¾ to 1 inch thick, and you’re ready to serve. This Gyeran Mari Recipe serves 2 and takes about 10 minutes total, including 5 minutes of cooking.