-
1
In a small bowl, beat the eggs until blended.
-
2
For each egg sheet, heat 1/4 to 1/2 teaspoon oil in an 8- or 10-inch nonstick skillet over medium-low heat until hot.
-
3
To test, drop in a tiny bit of egg; it should sizzle on contact.
-
4
Pour about half of the beaten egg into the pan and swirl to form a thin film in the bottom.
-
5
Swiftly return any excess egg to the bowl.
-
6
If the egg doesnt swirl and adhere to the skillet, the pan isnt hot enough.
-
7
If the egg sticks in a thick film and immediately starts to brown, your skillet is too hot.
-
8
Wait for the pan to heat up or lower the heat.
-
9
You want the egg to adhere quickly yet cook gently.
-
10
When the edge of the sheet starts to pull away from the skillet, after about 1 minute, use your index fingers and thumbs to pull up the egg sheet and flip it over.
-
11
(It is not that hot.)
-
12
Cook for another 15 seconds to dry the second side.
-
13
Lift and transfer the egg sheet to a plate to cool.
-
14
Repeat with the remaining egg, stacking the sheets.
-
15
The total number of egg sheets you make depends on the skillet size and how thin they are.
-
16
When the sheets are finished, cut them into whatever size you need.
-
17
You can save time by preparing the egg sheets several hours in advance and keeping them at room temperature covered with plastic wrap.
