Separate egg yolks and whites, remove chalaza, and add a pinch of salt to each.

Trim the edges of the bread and flatten with a rolling pin.

Finely chop the carrot and mix it into the egg whites.

Heat a pan with a small amount of oil, spread it evenly with a paper towel, and cook the egg yolk and egg white sheets on low heat.

Flip the egg sheets carefully using chopsticks once the top side is set and vibrant.

Cut the egg sheets to match half the size of the bread. Spread mayonnaise on the bread, layer with egg white sheet, egg yolk sheet, and cheese, then roll tightly.