Fried Egg Rolls

Oddly it was only once away from home that I realised that a fried egg has yolk and white separated when served rather than mixed together like an omelette. My Mum (of Chinese origin) always insisted on whipping them together and cooking it speedily. Usually in a wok.
So how to keep the yolk and white separate and cook the top of the egg? Until today I had used the technique of flicking the hot oil in the pan onto the top of the egg, which resulted in moon-shaped fried eggs, due to the tipping of the pan to do this. Today, I cover the eggs with a saucepan lid until a whiteness comes over the yolk. These are more regular shaped and go into toasted rolls with ground pepper and tomato ketchup. Fried Egg Rolls.

Fried egg rolls