In a large mixing bowl, whisk the eggs until frothy.
Whisk in the oil, salt, ½tsp of sugar and the baking powder.
Add the flour in 2~3 additions until the dough starts to pull away from the bowl, adding more flour as needed. This is a very sticky dough, so don’t add too much flour. Cover the dough and set aside for 20 minutes.
Preheat the oven to 500°F. Line 2 baking sheets with parchment paper.
Roll the dough into a log and divide it into 12 equal pieces. Work with one piece of dough at a time on a well floured surface and keep the rest covered with plastic wrap,
Roll each piece into a tight ball. Roll into a 4″ disk no thicker then 1/8″ — use as much flour as needed to keep the dough from sticking.
Put the round on the prepared baking sheet. Repeat with the remaining dough balls. Place 6 rounds per pan.
Brush the rounds with canola oil and sprinkle each one with ¼~½ tsp of sugar (add more if you want them sweet).
Put the baking sheets in the oven, reduce the temperature to 400°F and bake for 6 minutes.
Reduce the oven temperature to 300°F and bake until the Eier Kichel turn golden brown, about 6~7 minutes longer.
Remove the pan from the oven, transfer them to a wire rack and let cool completely. Store in an airtight container for up to a week.