In a bowl , break and pour eggs .
Add the salt .
Add pepper powder .
Add chopped carrots .
Add chopped green onions to the eggs .
Whisk the egg mixture thoroughly for 1 minute till the mixture turns frothy.
Heat a teaspoon oil in a non stick 9 inch pan .
Pour a ladleful of egg mixture on the hot pan . Lower the flame .
Spread the egg mixture so that it spreads throughout the pan . A thin layer is preferred .
Let it cook till the egg doesn’t release any liquid.
As you see , the top side has no running liquid , gently roll the egg using a thin spatula so gently without tearing the eggs. This seems to be tricky but very much possible with a little patience .
Maintain a low flame . As you roll the egg push it to one side of the pan .
Now pour the second ladleful egg mixture in a way this mixture connects with the first . A continuation with no gaps or tears .
Cook for another 2 minutes. Now roll this gently over the first rolled one .
Push this long roll to one side of the pan ( Now it is one single long roll ) .
Finally the third ladle mixture is spread thin .
Cook this for 2 to 3 minutes and roll this third layer over the prepared roll .
Gently press the long egg roll using the spatula so that the inner layers cook completely .
This is cooked completely . Transfer this long egg roll to a plate very carefully without tearing .
Cut into equal portions . You could see the layers beautifully cooked in layers .
Serve these Gyeran Mari hot .