Pour about ¼ of the egg mixture, making sure that all the surface of the pan is covered. Cook about 1–2 minutes , until half cooked. Then start to roll gently into a log , leaving a small part ...

Once your egg roll has your desired girth, let each side cook for three to four minutes on low heat to create a soft-edged rectangle. After cooking, let it rest before slicing into one-inch sections.

In a rectangular Korean or Japanese omelet pan (called a tamagoyaki pan) or an 8-inch nonstick skillet over medium-low heat, heat the oil. Spoon just enough of the egg mixture to thinly cover the ...