Description
Soft tornado-style eggs filled with melted mozzarella cheese, served over fluffy rice and finished with a savory homemade sauce.
Ingredients
Scale
- 4 large eggs
- 1 cup shredded mozzarella cheese
- 2 cups cooked white rice
- 1 tablespoon butter
- 2 tablespoons milk
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chopped parsley
Instructions
- Whisk together eggs, milk, salt, black pepper, and mozzarella cheese.
- Heat butter in a nonstick skillet over medium heat.
- Pour in the egg mixture and allow it to begin setting.
- Using chopsticks or thin spatulas, gently pull the eggs inward from opposite sides while rotating the pan to form a tornado shape.
- Cook until the eggs are set but still soft.
- In a small saucepan, combine soy sauce, ketchup, water, and cornstarch. Cook until slightly thickened.
- Place warm rice on serving plates.
- Transfer tornado eggs over the rice.
- Drizzle with sauce and garnish with parsley before serving.
Notes
- Use fresh eggs for the best tornado shape.
- Keep the heat at medium to prevent overcooking.
- Serve immediately for maximum cheese stretch.
- Warm the rice before serving.