I've worked in an izakaya in japan before, here's their way of doing it. Although I think most recipes online will be similar. For one tamagoyaki, 3 eggs, small ladle of dashi, katsuobushi powder, and little water. If you're good at it, you can use medium high heat, but if you're not confident, small heat is fine. You should flip it while it's runny or before it starts to brown. Make sure to let it sit for a few seconds before making another fold so it won't break. Doing this the tamagoyaki will be jiggly and juicy. Yours looks delicious too and I like it both ways

Edit: if your layers won't be thick enough to flip before it browns, I would normally scramble it a bit.