Egg roll

Beat the eggs in a bowl then season with salt and add the milk.

Spread a thin layer of oil on your pan. Then pour a small amount of the egg mixture just enough to cover the pan.

Add cheese on top then carefully roll the omelette into a log shape. Roll as tightly as possible. The first roll usually isnt perfect but its okay.

Slide the rolled egg back to the other side and repeat steps 2 and 3

Once its done, set aside to cool before slicing. Slice tamagoyaki into 1/2 inch slices.

Serve warm :)