Japanese Tamagoyaki (Rolled Omelette)

Crack the eggs and beat them well.

Add a pinch of salt and sugar, and mix thoroughly.

Heat a pan over medium-low heat with some cooking oil.

Pour a thin layer of egg mixture into the pan, and when it’s half cooked, start rolling it up.

Repeat by adding the remaining egg mixture in several batches, rolling each time.

When the outside turns golden brown, remove it from the pan.

Let it cool and slice into bite-sized pieces.