Put 10 eggs separately from the yolk and the white. The egg yolk may contain the white part, but please separate the egg yolk carefully so that it does not mix.
Use the yolk as it is without adding anything.

Chop the carrot and green onion into the white and add 0.5 spoon of salt to prepare.

Grease and fill the pan with whites, leaving room for spatula or flipper. It's hard if there's no space.

When the color of the white starts to change from transparent to white, it starts to roll. You should start rolling as soon as it is not fully cooked and not shredded.

Don't roll it completely, roll it about two-thirds of the time, push the egg roll into the empty space, and pour the white again.

When the color of the egg turns white, roll it over and over again until all the white porcelain in the bowl is used, pushing it back into the empty space.

When you roll the white, the oil hardly bubbles and sticks to each other well, making it relatively easy. The egg white that will make you live in the summer solstice is done.

Please check the amount of cooking oil and supplement it if it's not enough. When the egg roll is complete, push the egg roll to one side, and this time pour the yolk and start rolling. When you make egg rolls using the white, the oil is relatively clean, while when you start frying the yolk, it creates a lot of foam in the oil, and it doesn't stick well to each other, so press it using a spatula or a spatula to shape it beautifully.

Put the finished egg roll on the cutting board, cool it for a while, and cut it into bite-sized pieces. The whites of the eyes are relatively well. I think the yolk is a bit weak

When you cut it, let it cool for about 10 minutes and cut it carefully so that the yolk doesn't fall off.There are 10 eggs used, and the finished egg roll is cut into 12 pieces, which is almost the amount of 1 egg per piece. One or two side dishes for a meal are appropriate and good for breakfast.