Beat eggs in a bowl.

Whip the eggs thoroughly to mix white egg and york together into fine texture. Do not add salt at this point because you want to retain the egg's thickness and york yellow color.

On a pan heat oil on low heat.

Pour egg on the pan and let the bottom part of the egg cook before turning (use a spatular) towards the center to allow the top egg flow on the pan.

Repeat the motion from end to center to retain the fluffiness of the egg.

Turn the egg upside down to enable it cook both sides but do not stir.

The egg will be ready, remove from heat.

Add salt and chilli if you like, serve as desired.