- Mix the eggs and add a little rice wine and add salt and white pepper. Mix them all together.
- Pour the eggs through a fillter.
- heat the pan and add 1 teaspoon of extra vrigin olive oil. Pour the eggs into the pan and cook it with low heat. When you see it starts to bubble, flip them around to another side. Continue to cook them until they turn golden yellow color
- Cool them down. Cut them into long strips.