Cut into strips, these sunny yellow sheets add splashes of color and flavor to foods. When thin and delicate like a crepe, they are perfect for mixing into rice and garnishing bun thang noodle soup (page 217). When thick and fluffy, they punctuate boldly flavored foods, such as Beef and Jicama Hand Rolls (page 30) and Headcheese (page 170). Regardless of thickness, egg sheets are made the same way, in a nonstick skillet and flipped over to cook both sides. Here, I have given you directions for preparing thin sheets, which are a little trickier to make. I have included instructions for thick sheets in the Note that follows.
To make a thick egg sheet, use the same number of eggs but increase the oil to 2 teaspoons. You need the extra oil to yield a fluffy, thick texture. Pour the oil into the skillet and heat over medium heat until hot. Pour in all of the beaten egg and swirl to cover the pan bottom evenly. When the edge of the sheet begins to pull away from the skillet, flip the sheet over with a spatula (the extra oil and higher heat make the sheet too hot to handle with your fingers). Cook the second side for 15 to 20 seconds, or until it is dry, then transfer to the plate.
