Gyeran mari (Egg roll)

Method

1. Cut the spring onion into small peices.
2. Beat the egg, salt and water with a fork or chopsticks, add in the spring onion and mix gently.
3. Heat a non-stick skillet over low-medium heat. Lightly coat it with oil, using a folded paper towel to wipe away any excess.
4. Pour about 1/3 of your egg mixture into the pan and swirl it around to make a thin, even layer.
5. When the egg is slightly set but still slightly runny, use a spatula to fold the edge over a little. Keep folding/rolling until you reach the opposite side, leaving a small unrolled flap at the end.
6. Tilt you pan towards you and gently slide the egg roll to one side of the pan. Pour the rest of the egg mixture into the empty space, making sure it connects with the first roll.
7. Repeat step 3-5 until your egg mixture is finished. Controlling the heat keeping on low at all times.
8. Flip the finish egg roll making sure both sides are evenly cooked and remove from the pan. Let it rest before cutting
9. *Tip, to hold it shape better to use a sushi mat to adjust the shape of the egg roll.