Instructions

• In bowl, beat eggs with fork. Add 2 tablespoons water, ¼ teaspoon salt, and ¼ teaspoon sugar. Stir in green onions, carrots, and ham.
• Heat 10-inch frying pan over medium-low heat. Lightly coat with oil.
• Pour about 4 oz (120 ml) of egg mixture into pan. Swirl to distribute evenly. Cook until edges set and center is slightly firm, about 2 to 3 minutes.
• Lower heat to low. Turn off heat once edges are fully cooked and center is no longer runny.
• Using a spatula, start at edge and guide egg sheet into a roll. Stop rolling just before end, leaving room to connect to next layer.
• Move roll to one side of pan. Lightly coat empty side with oil.
• Turn heat back to low. Pour another 4 oz (120 ml) of egg mixture, starting where previous roll ends. Let uncooked egg blend with cooked roll, then cook until set.
• Repeat rolling process, adding egg mixture until all is used.
• Raise heat to medium and cook roll on all sides until golden brown and firm. Be careful not to overcook.
• Transfer to cutting board, let cool for 2 minutes, then slice into ¾ in (2 cm) pieces.