tornado omelette master / korean street food

I never knew I needed this, but my body says I do, now!

I usually wait for the edges to start hardening a little. Then start nudging from the perimeter to the center all around and tipping the pan to get the liquid of the eggs to reach the empty hot area of the pan so that starts to cook. But swirling naturally causes the liquid to move outward. The trick is to also wait until the center also starts to bubble and can hold together as you start rotating the sticks.

Too bad I just made a scramble. I'll try this next time. I don't know if I have chopsticks that wide. But the handle end of wooden spoons should work, especially in a small pan. It's going to take some practice!