Back to 4 servings 5 large eggs, room temperature 1 tablespoon milk or water, optional, makes the roll softer 0.5 teaspoon fine sea salt black pepper, a pinch 2 tablespoons scallions, green parts, very finely chopped 2 tablespoons carrot, very finely minced 2 tablespoons onion, very finely minced, optional 1 teaspoon neutral cooking oil, such as canola or vegetable, plus more for the pan
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1 Step 1: Beat the eggs with the salt, pepper and milk or water until fully combined, straining if you want a silkier texture. Stir in the minced scallion, carrot and onion.2 Step 2: Heat a 9 to 10-inch non-stick skillet over medium-low heat. Oil it lightly with an oiled paper towel, then pour in about a quarter of the egg mixture and tilt to spread it thinly.3 Step 3: Let the egg cook until the underside has firmed up while the surface still looks wet and shiny. Prick any big air pockets with a chopstick. Hold the burner low so the egg stays pale and doesn't take on color.4 Step 4: Fold the cooked edge over about 1.5 inches, then roll the egg into a log. Push the log to the far side of the pan.5 Step 5: Re-oil the empty space, pour in another thin layer and lift the log so the liquid flows underneath and joins it. Roll again once the new layer is about 80% set.6 Step 6: Repeat with the remaining egg mixture, rolling after each thin layer, until the mixture is used up and you have one thick, layered log.7 Step 7: Turn off the heat. Press the log gently in the warm pan to square its edges and finish cooking the center, which should be set through with a firm, golden exterior.8 Step 8: Rest the omelet on a cutting board for 5 minutes, then slice into 3/4-inch pieces and serve warm or at room temperature.getsaucepan.com/r/a292cfe1-075e-569e-b576-ec6853e5c792
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