Meanwhile, in a small bowl, beat the eggs with the sugar and a pinch of salt. In a medium nonstick skillet, heat the vegetable oil. Add the eggs and cook over moderate heat, tilting the pan to form a very thin omelet. Cook on one side only, just until golden on the bottom and the top is barely set, about 3 minutes. Cover, remove from the heat and let stand until the top is just set, about 5 minutes. Slide the omelet onto a board and cut it into very thin strips.