For the best result, use a blender or an immersion blender to blend the eggs, water, and Kosher salt. Blend until completely combined. Using avocado oil, generously grease or spray a non-stick crepe skillet or similar pan and place it over medium heat.
Once hot, pour about ¼ cup, or a little more, of the egg mixture into the pan and swirl to coat the perimeter. The egg coating should be very thin. See video.
Cook the egg mixture for 2-3 minutes, or until the edges begin to pull away from the sides of the pan. Using a rubber spatula, gently scrape the edge of the pan, further pulling the cooked edge away from the side of the pan.
Using a large rubber spatula, gently flip the wrap. Cook for another minute, then remove from the pan.
Flip the cooked egg wrap onto parchment paper and let the wrap cool before using it.
If storing wraps in the refrigerator, let them cool on parchment paper, stack them with parchment paper separating each, and place them in an airtight container or zip bag. Store for up to 5 days. Before using the refrigerated wrap, let it come to room temperature for about 10 minutes.