Mix the eggs together in a bowl. Add the sugar and soy sauce, and mix.
Heat a small frying pan, or rectangular makiyakinabe, to medium and add some vegetable oil. Put a drop of the egg mix onto the pan to check the heat – if it sizzles, it’s hot enough! Add just enough egg mix to coat the pan. Poke at any air bubbles that may appear.
As soon as the egg mix is no longer liquid, use some cooking chopsticks (or a spatula, though I find chopsticks easier!) to roll the flat egg crepe into a log, from one side of the pan to the other.
Add a bit of oil to the empty side of the pan, then add some more egg mix. Coat the pan, lifting the cooked egg roll to make sure some liquid goes underneath it. Roll again. Repeat until you’ve used up all the egg mix.
Use some cling wrap or a bamboo mat to shape the egg roll (optional), then cut into 1cm thick slices.