First, we beat the eggs themselves. We use a whisk for this, because a mixer would create foam, which isn’t needed here. Then we strain the mixture through a sieve—the egg mixture should become completely smooth, without any pieces of unmixed whites.

Add the remaining ingredients: sugar, salt, wine, and soy sauce. Stir until the sugar is completely dissolved. If you prefer, you can substitute the wine with rice vinegar.

Pour a small amount of the egg mixture onto a preheated pan with a small diameter. A thin pancake will form. Keep an eye on it to ensure it doesn’t bubble. If bubbling occurs, prick the bubbles and lower the heat—most likely the pan is too hot.

When the bottom is properly cooked, we begin to roll the omelette fairly tightly. For this we use a spatula or some sticks.

You can add the filling to the omelette beforehand.