Kinshi Tamago

Ingredients 

• 3 large eggs
• 1 pinch salt
• Vegetable oil 

Instructions

1. Break 3 large eggs into a medium bowl, and add 1 pinch salt. Use chopsticks to beat the egg using a side-to-side motion. Try to avoid whisking air into the mixture.
2. Strain the mixture through a fine-mesh sieve into a container with a spout.
3. Heat a 10-inch non-stick frying pan over medium heat until moderately hot.
4. Fold a ½ sheet of paper towel over several times to make a thick pad. Dip this in some Vegetable oil and use it to wipe a thin layer of oil onto the pan (there shouldn’t be any large visible beads of oil).
5. Turn down the heat to low and pour in enough egg mixture to swirl around and evenly coat the bottom of the pan.
6. Let this cook until the edges of the egg start to dry out and are easily separated from the pan. 
7. Use chopsticks or a spatula to flip the sheet of egg over and smooth out any wrinkles or folds.
8. Cook for a few seconds until the egg is fully set, and transfer to a plate. Cover it with plastic wrap to keep the Usuyaki Tamago from drying out, and repeat steps 5-7 until you run out of egg mixture.
9. If you want to make Kinshi Tamago, stack the sheets of egg and roll them up. Use a sharp knife to cut the egg into thin threads.