Eggroll 蛋卷

Ingredients:
3 eggs
1 tbsp milk
1 small pc of carrot (chopped finely)
1 stalk of green onion (chopped finely)
1 stalk of coriander (chopped finely)
1 small pc of onion (chopped finely)
Salt & pepper

Method:
1. Beat the eggs first, then add in all the above ingredients and mix them well.
2. Heat up and grease the pan well. (I used the tamagoyaki pan - bought from dept store.) Use low heat throughout the entire process.
3. Pour 1/3 of the egg mixture. Using a spatula, slowly roll the egg from the right to the left side (the top of the egg mixture is still wet.). When it's rolled, use the spatula to (kind of) flatten it. Scoop it out and place on a plate.
4. Pour in the second 1/3 of the egg mixture. Place the earlier cooked egg on the right side, and roll it (the top of your second egg mixture is still wet.) to the left. When it's rolled, use the spatula to (kind of) flatten it. Scoop it out and place on a plate.
5. Repeat Step 4 with the last 1/3 of the egg mixture.
6. Slice it and serve.

Note: It is not necessary to use a tamagoyaki pan, a normal nonstick pan should do the trick too.