Egg Sheets

• 2 eggs
• 1/2 to 1 teaspoon canola or other neutral oil

1. In a small bowl, beat the eggs until blended.
2. For each egg sheet, heat 1/4 to 1/2 teaspoon oil in an 8- or 10-inch nonstick skillet over medium-low heat until hot.
3. To test, drop in a tiny bit of egg; it should sizzle on contact.
4. Pour about half of the beaten egg into the pan and swirl to form a thin film in the bottom.
5. Swiftly return any excess egg to the bowl.
6. If the egg doesnt swirl and adhere to the skillet, the pan isnt hot enough.
7. If the egg sticks in a thick film and immediately starts to brown, your skillet is too hot.
8. Wait for the pan to heat up or lower the heat.
9. You want the egg to adhere quickly yet cook gently.
10. When the edge of the sheet starts to pull away from the skillet, after about 1 minute, use your index fingers and thumbs to pull up the egg sheet and flip it over.
11. (It is not that hot.)
12. Cook for another 15 seconds to dry the second side.
13. Lift and transfer the egg sheet to a plate to cool.
14. Repeat with the remaining egg, stacking the sheets.
15. The total number of egg sheets you make depends on the skillet size and how thin they are.
16. When the sheets are finished, cut them into whatever size you need.
17. You can save time by preparing the egg sheets several hours in advance and keeping them at room temperature covered with plastic wrap.

eggs, canola

Taken from www.epicurious.com/recipes/food/views/egg-sheets-383024 (may not work)