1/2 tsp water, (or milk)
- Beat eggs and water/milk well in a jug.
- Grease frying pan with oil or butter.
- When hot, pour a thin layer of egg into the side of the pan nearest you. Let it cook - you will see it foaming up if the fat is hot enough - until nearly done, then roll it up away from you with a fish-slice. Pour another dribble of egg along the rolled-up egg, and gradually roll the egg onto it. Slide the rolled back towards you and pour more egg. Repeat the pouring, rolling and sliding until all the egg is used up.
- If you time it right, the romlette browns as you wait for the next dribble to cook, and you get a lovely spiral effect when you slice it.
Don't try to make it too big. A medium-sized pan is best.