A delicious sweet and salty Japanese rolled egg omelette.
In a medium-sized mixing bowl, whisk together 3 eggs. Then add your water, salt, and sugar and whisk the egg mixture until it's fluffy. The more you whisk, the fluffier the texture of your eggs will be.
You can use a tamago pan (which we highly recommend) but you can also use a regular pan. Heat your pan on medium low heat. Be careful not to heat too much since you can easily burn the egg.
Add your egg mixture into one thin layer on your pan. Cook until it's just about coagulated. Then, using a spatula or chopsticks, carefully roll the egg. Then push the rolled egg back down to the base of the pan.
Add another layer of egg mixture. Be sure to lift your rolled egg up so the new layer can get under your rolled egg for another layer.
Repeat these steps three times until there is no more egg mixture left.
Let you omelette cool on a cutting board. Then slice, plate, and serve!