Beat your eggs very vigorously for 30-60 seconds. Heat your pan over high heat until hot, than turn the heat down to low before adding the fat and the egg mixture.
Lightly oil your pan. Pour in the egg mixture and with a slight left-right-forward-backward motion let the egg spread over the whole surface of the pan.
Cook your egg wrap over very low heat. After 1-2 minutes, when the surface of the egg is completely solid, detach it from the pan with a rubber spatula with delicate motions. Turn the egg wrap with the spatula or just simply holding it in your hands. Cook the other side for 30 seconds.