Transcription: Preparation. Heat one tablespoon of oil in a pan at medium-low heat. If a nonstick pan is used, you may omit the oil. Slightly beat two eggs and pour evenly over the bottom of the heated pan. Swirl the beaten eggs around the bottom of the pan in a thin layer. Be sure not to overcook. Continue cooking the egg, lowering the temperature if necessary, or lifting the pan from the heat occasionally. until it is cooked in almost a pancake manner. Remove the cooked egg with a spatula and cut into shreds. Set the cooked egg aside.