Why Chinese Scrambled Eggs Are Better

By Made With Lau · 10 min

Ingredients

Instructions

1. Crack the eggs into a bowl.
2. Add the oil, salt, sugar, chicken bouillon and white pepper.
3. Beat the eggs with a fork held flat, using a fast side-to-side wave motion, for 1 to 2 minutes, until bubbly and uniform with no yolk clumps.
4. Heat the pan on high until very hot. For a carbon steel wok, heat until extremely hot before adding oil; a nonstick pan needs less preheating.
5. Add 1 tablespoon of oil to the hot pan and swirl to coat.
6. Stir the egg mixture, then pour it into the pan and reduce the heat to medium-low.
7. Push the eggs around, letting liquid egg flow onto the hot surface and lifting cooked portions into a small pile so more liquid can flow out (about 30 to 40 seconds).
8. Once most of the egg is solid (about 20 to 30 seconds), stop cooking soon after; scrape up any uncooked bits, flip them onto the hot surface and move cooked bits to the edges of the pan. Lift the pan off the heat for more control if needed.

Summarized from Made With Lau's video. Watch it for the details.

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