Crack the egg into a cup and beat it with a fork or small whisk until it becomes a consistent color.
Heat vegetable oil in a small skillet over low-to-medium heat.
Pour the beaten egg into the skillet, tilting it back and forth to create an even layer.
Cook until a golden circle of egg, resembling a pancake, forms.
Flip to fry the second side.
Ensure the pancake stays golden; if it browns, reduce the heat.
Transfer the pancake to a plate, roll it up, and cut it into slices approximately 1/2-inch wide.
Use these egg pancake strips as a delightful topping or garnish for various dishes.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this light and flavorful egg pancake with a crisp and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the dish's simplicity and enhance the dining experience.