Tamagoyaki (japanese style rolled omlet/egg roll)

Jacob's favorite

6 eggs
salt

Beat eggs in a bowl. Add salt. Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. Cut into 1" pieces.