1Crack 3 eggs into a bowl, add the stock, Wild Flower Honey, and salt, and mix in a motion to break up the egg whites.

2Heat an egg cooker, add salad oil, and pour in 1/3 of the egg mixture.

3Turn the heat to medium, being careful not to burn it, and when it is half-cooked, quickly turn it from the back to the front and cook. Add salad oil to the omelet pan again and pour in the remaining egg mixture in two batches and cook.

4Once all the rolls are finished, place them on a rolling mat, secure them with a rubber band, and let them cool to remove any rough heat.

5Cut off both ends, cut into bite-sized pieces and serve in a bowl.