Place Peanut oil or equivalent in a small bowl. Take a paper towel and fold up into a small square. Using tongs, whipe the Tamago-yaki pan* before adding each egg layer. You can use a regular round non stick pan as well. It will be a different shape and you will have longer edges to trim.
Set the heat on medium low, or lower. You don't want these to be too brown. I like a little brown color, but classically, these are cooked over lower heat, keeping the yellow egg color.
Oil the Tamago-yaki pan, and usina a 2 ounce ladel, pour in the egg mixture rolling the pan so the egg mixture is uniform and covers the bottom of the pan.
When the layer is almost cooked, carefully roll up the egg layer. This first layer us usually not very uniform or "pretty", but you will cover it with other layers.
Move the first rolled layer to the front of the Tamago-pan and pour a second layer. Lift the previous layer so the liquid egg goes under it, adhering it so all can be rolled again.
Roll up the second layer, as you did the first.
Do a third and fourth layer as you did the previous two. In the Tamago-yaki pan, the final roll will fill the side of the pan, it will make sense that you don't need another layer. These end up being about 2 inches across and about 1 inch high.
Remove from the pan and do the next roll. This recipe will do about 3 ½ rolls.
Serve with rice pickled ginger, pickled diakon, shredded diakon (with a dash of soy sauce), bacon, salad, whatever you wish. I shake some black sesame seeds on rice I place on the side of this disu. These can be served either hot, room temperature or even cold. The taste is different at each temperature, but still good.
You can make sushi rice, and serve Tamago sushi, or just a bowl of sushi rice on the sice.