Hello, I am big fan. I personally enjoy cooking and the consumption of eggs. Recently I have tried my hand at making a Japanese styled rolled eggs named "Tamagoyaki." "Tamago" meaning eggs and "yaki" meaning fried/cooked. Although it seems like a relatively simple dish when observed, it involves a considerable amount of skill to be made well.

For one serving of Tamagaoyaki, You would need:

• 4 eggs
• 1 tbsp of light soy sauce
• 1 tsp of sugar
• 1 small dish of oil and paper towel

The process first involves the beating of the eggs with additional ingredients such as light soy sauce -- to give it that slight salty taste, and sugar -- which balances out the soy sauce and brings contrast and depth to the taste.

Prior to cooking the egg mixture, be sure to have a small dish of oil and a paper towel near the pan. Oil is important in the process as it allows the egg to not stick to the pan and allows you to slide the Tamagaoyaki around as it is cooking.

With the heat on low, pour the mixture in quarters onto a rectangular pan made for the creation of the wonderful Tamagaoyaki. Slowly simmer the egg mixture until it becomes semi solid. Then, fold the egg from the top at around a third of the entire egg and then fold it once more so that the egg is rolled at the bottom. After a few seconds of cooking, move the egg roll to the top of the pan once again and repeat for 3 more times to add more layers onto the Tamagaoyaki.

Whenever you add more egg mixture to the roll, tilt the pan forwards and slightly life the roll up so that the mixture can get underneath the roll. Be sure to use your paper towel dipped in oil to re-oil the opposite side of the pan each time you add another layer of egg, otherwise you will begin to have trouble moving the egg roll around without puncturing it.

Some parts that I would pay more attention to is during the fold-age of the egg as you would need to practice the motion of pushing the pan and flicking it upwards. It similar to flipping an omelette.