[Columbine]

The trick i found with Tamago yaki is you have to do it in layers; cook a bit, roll, add more raw egg, cook a bit, roll, etc. the heat and the slight undercooking keep it flexible. If you cook it all as a flat sheet and then try and roll it the egg has become too set and it will break.

You also need a very hot, very good NON-STICK frying pan. I've got a whole assortment (all round) at home, and it only seems to work in one of them, so half of the trick seems to be in the pan. Also, don't think of it like omelette too much, but more like trying to cook a french crepe; keep all the layers relatively thin, don't over-whisk air into the mix.

other than that; lots and lots of practice. Tamagoyaki is notorious for being a pain in the butt to get perfect.