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“Can't have soy? Then this recipe is for you! Be sure to use coconut aminos, NOT Bragg's liquid aminos. I could not find coconut aminos in the ingredient list, so I substituted Bragg's in the ingredients.”
6 rolls

Ingredients Nutrition

  • 4 eggs
  • 1 tablespoon sugar
  • 12 tablespoon Braggs liquid aminos (don't really use this use raw coconut aminos. Bragg's was the only thing on the ingredient list)
  • coconut oil


  1. Whisk eggs, sugar, and coconut animos together.
  2. Get pan hot over medium heat and add a small amount of oil to the pan.
  3. Pour enough egg in the pan to cover it, but no more. Swirl the egg around and jab at it so that the egg doesn't bubble up.
  4. Using your spatula, grab the edge of the omelete and flip it over while the middle of the omlete is STILL RUNNY.
  5. Keep flipping it until you've made the roll.
  6. Take it out of the pan and put onto a baking sheet or plate.
  7. Once they are all done, put them in the oven at 200 degrees for about 15 minutes. In Japan the eggs remain raw because it is safe to do that there, but in America our eggs are--frankly--awful and you cannot eat them raw.

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