1-Finely chop the scallion and carrot to get them ready for mixing.

2-Crack and beat the eggs in a bowl until the yolks and whites blend smoothly with no strings.

3-Stir in the salt, pepper, and chopped vegetables for even distribution.

4-Add a teaspoon of vegetable oil to a medium-size 9 to 10-inch non-stick pan and spread it evenly.

5-Preheat the pan over medium-low heat until it’s warm, tested by holding your hand 2 to 3 inches above it.

6-Pour half of the egg mixture into the pan, swirling to cover the surface fully.

7-Cook until the top starts to set but remains slightly wet for easy rolling.

8-Lift one end of the egg with a spatula about 1.5 inches and fold it over to the other side.

9-If the bottom browns too quickly, reduce the heat or lift the pan briefly.

10-Lift the folded part and fold again, pulling the egg to one side to create space.

11-Add half of the remaining egg mixture, spreading it evenly over the open area.

12-Repeat the folding and adding process until you form a 2-inch-thick egg log.

13-Remove from the pan and let it cool for 5 minutes before slicing.

14-Slice into thick, even pieces about ¾ to 1 inch thick for serving.