Sift flour into a mixing bowl. Mix in salt. Beat in the eggs one at a time. Pour in water gradually and continue beating with a hand whisk on low until the batter is smooth.
Heat a non-stick saucepan, lightly brush with corn oil then wipe off with a piece of paper kitchen towel. Pour batter into the pan and swirl round into a neat circle.
Once the egg skin is cooked, the edges will curl and begin to leave the pan. Turn out the skin straight onto a plate that is large enough to hold it. Repeat with the remaining batter to make more egg skins.