Heart-Shaped Tamagoyaki (Japanese Omelet)

Directions

1. Pour the oil into a small bowl. Dip a folded up piece of paper towel in the oil and use it to apply a film of oil to a nonstick skillet about 8" in diameter. Heat the pan on medium heat.
2. Scramble the rest of the ingredients together, but try not to introduce too many air bubbles into the mixture.
3. Pour a third of the egg mixture onto the hot pan and swirl it around so that the bottom is evenly covered. You may want to turn down the heat a bit here since you don't want the egg to cook completely through while you are folding it.
4. Starting from one end, fold over about 1/4" of the egg and continue to fold it over and over until all the egg has been rolled up. You want to do this carefully so that you get a tight bundle and end up with a flattened log.
5. Slide this log over towards the end where you started folding and re-oil the bottom of the pan. Pour in half of the remaining egg mixture and swirl the pan again to make another layer.
6. Start folding the egg again in the same direction until it is all folded up. Slide the log back, re-oil, and pour almost all of egg mixture in, reserving about a teaspoon. Repeat the swirling and folding. Once all the egg has been folded up into a flattened log, remove the egg from the pan and place it on a cutting board.
7. Slice off the uneven ends, then cut the rest of the log into 1/2"-3/4" cross sections. Lay each cross section down and make a diagonal slice. Flip one of the halves over and rejoin to make a heart shape.
8. Choose the nicest shaped sides of each heart, and dip that side into the leftover egg mixture. Place dipped side down onto the pan and cook for another 15 seconds. Serve dipped side up.