Put a tamagoyaki pan over medium heat. Pour some olive oil, and spread across the pan. (My favorite method is to use a small folded piece of paper towel to spread the oil, witch chopsticks)

Whisk together eggs, water, soy sauce, and salt

Pour a small amount of the mixture-enough to cover the bottom of the pan in a small layer. Whisk the mixture for about 20 seconds.

Once the mixture is about 70% cooked, roll the mixture into thirds, making a small rectangle.

Follow the same process as before, but make sure to pour some of the mixture under the rectangle, and flip it to the other side of the pan. Repeat this until you run out of mixture.