Steps
- Beat 3 eggs until evenly blended and season with salt. Lightly oil a 10in / 25cm nonstick skillet and warm over medium-low heat.
- Pour in two-thirds of the egg and swirl to coat the base. When set underneath but still wet on top, lay 1 sheet of dried nori over it.
- Spread the remaining egg over the nori. Once the surface begins to set, fold over an edge about 1½in / 4cm wide and continue rolling across the pan.
- Cook gently until the egg is set through. Cool for 5 minutes, then cut into ¾in / 2cm slices.