Add one-quarter of the egg mixture to the pan, tilting the pan to spread the egg around in an even layer covering the bottom of the pan. Using your chopsticks, puncture any large bubbles that form.
When the egg has fully set on the bottom but is still slightly wet on top, begin your first roll: Lift the pan off the heat and try to slide one of your chopsticks under the far edge of the egg layer; then, with a quick upward motion of the pan, lift and roll the egg sheet up and over itself so that it rolls partway toward the handle. Repeat, rolling the egg sheet up fully toward the handle. This is the most difficult layer to roll because the egg sheet is so floppy; if you have trouble, don’t worry, just use your chopsticks to push the egg sheet, bunching it up by the handle end.
Return the pan to the heat. Rub the oiled towel all over the exposed surface of the pan (this should be the middle and far side), then slide the omelette roll away from the handle to the far side of the pan and grease the area near the handle.
