Egg Ribbons

• 2 large eggs
• Pinch fine sea salt
• 1 tablespoon vegetable oil

Beat the eggs and salt in a small bowl. Heat the oil in a small skillet over medium heat until shimmering hot. Add the eggs and cook for 2–3 minutes, flipping halfway when the eggs are almost set on top. When cool enough to handle, roll the omelet into a cigar shape and cut crosswise into ribbons ¼-inch (6-mm) thick ribbons.