Heat a non-stick frying pan, dip folded paper towel in oil and apply oil to frying pan.
When the pan is hot, reduce the heat to medium. Pour the egg mixture into the pan and quickly swirl around the pan until the bottom of the pan is evenly covered. If the heat is too strong and the egg is getting cooked too fast, remove the pan away from the heat and lower the heat.
When the egg is 50% cooked, place nori in the middle.*
When the egg is set but still not fully cooked, fold both side of egg crepe toward the center of nori.
Roll from one side to the other side while gently pressing down to create nice Tamagoyaki shape.
Remove from the frying pan and set aside to cool for a few minutes. Cut Tamagoyaki into 2-3 pieces.