Giant 60-egg rolled omelet

Peel the carrot; small-dice the ham; chop the carrot, imitation crab and red onion into small bits; slice the scallions.

Crack all 60 eggs into a very large bowl.

Season with the kosher salt, sugar and MSG and blend smooth with an immersion blender.

Add the mix-ins and stir until evenly distributed.

Preheat a cast iron flat top over medium to medium-low and drizzle with oil, tilting to coat.

Ladle on a layer of egg; with two spatulas tuck the edge tightly and roll it forward to the far side.

Pull the roll back, oil the open space, ladle on more egg, fill gaps and roll again; manage uneven heat by rotating. Repeat five or six times until the mixture is used up.

Transfer the omelet to a board, cover with foil and wedge the sides to hold the shape; cool about 30 minutes to room temperature.

Trim the edges and cut into thick slices, about one inch.

Variation: lay a slice on milk bread with cheese on each side for an egg sandwich.

Variation: chop the overcooked egg scraps and trimmings with a bench scraper, mix with Kewpie mayo and black pepper, and spread on milk bread as an egg salad sandwich.