Perfectly done egg rolls.

Good morning,
I am going to dedicate this whole week to breakfast delicacies.  I have noted with concern that most people are willing to get adventurous with their lunches and dinners but not with their breakfast meals. So I am on a mission to make breakfast interesting for those who consider it the most important meal of the day.
This is a simple recipe for eggs.
Ingredients.
– 4 eggs
– 1/4 cup milk
– 1 grated carrot (not too fine though)
– 1 tablespoon chopped dhania
– 1 tablespoon chopped scallions (kitunguu ya majani)
– salt.
– red chilli powder.
– oil for frying.

Procedure.
– mix all the above ingredients in a bowl.
– On a heated pan (on medium to low heat) add a tablespoon of oil and swirl the pan so that the base is well oiled. 
– scoop half cup of the mix and again swirl the pan to thinly spread the mix on the base of the pan.
– Give it 30 seconds to just form a base so it can lift off the pan without breaking, but not done on the upper side.
– make a small fold on one side of the ‘omelet’ and continue folding until no more folds can be done. Let this rolled piece remain on one  end of the pan, with the last bit (that could not be rolled over) facing the unoccupied part of the pan. (This is very hard for me to explain but I hope you will understand. )
– Now oil the remaining part of the pan and add another scoope of the egg mix. Make sure it touches the last bit of the rolled piece in a way that it integrates like a continuous piece.
– Give it 30 seconds then start rolling again but this time start from the side with the rolled piece. As you continue folding the piece will get bigger and bigger thus easier to roll.
– once no more folds can be done, push it to one side and repeat the above process until the egg mix is finished.
** my tip: Do a maximum of 3 scoops including the initial one then put it aside and start the process again if you need more eggs- instead of trying to do a huge roll. A big roll is hard to manage which results in breaks and a resulting ugly egg roll.

– when done, place them on a plate and cover it. Let them sit for 5-10 minutes before cutting the roll in to desired pieces/size. The wait allows the egg to continue cooking even after taking it off the heat, resulting in a perfectly cooked egg roll.

Thank me later.:-)