Chinese Scrambled Eggs

Ingredients

• 5 eggs
• 1 tbsp oil (Mixed into the eggs)
• 0.5 tsp salt
• 0.5 tsp sugar
• 0.5 tsp chicken bouillon
• 0.25 tsp white pepper (Optional)
• 1 tbsp oil (For cooking; swirl in the hot pan to coat the surface)

Steps

1. 1

   Crack the eggs into a bowl.

2. 2

   Add 1 tablespoon oil, the salt, sugar, chicken bouillon, and optional white pepper to the eggs.

3. 3

   Using a fork held at a flat angle, beat the eggs quickly and forcefully in a wave-like motion. Continue until the mixture is bubbly and uniform, with no clumps of yolk clinging to the fork. The source notes that this takes at least 1–2 minutes.

4. 4

   Heat a pan over high heat until very hot. If using a carbon-steel wok, make sure it is extremely hot before adding the oil; a nonstick pan requires less preheating.

5. 5

   Add the remaining 1 tablespoon oil to the hot pan and swirl to coat the surface.

6. 6

   Stir the egg mixture immediately before cooking because it will have started to settle.

7. 7

   Pour the stirred egg mixture into the pan and reduce the heat to medium-low.

Notes

The structured recipe instructions end after the eggs are poured into the pan and the heat is reduced, so the source does not provide the remaining cooking, scrambling, or serving instructions. White pepper is optional. The source explains that oil, early seasoning, sugar, and chicken bouillon contribute to the eggs' fluffy texture and savory flavor.

Nutrition per serving

• breakfast
• main
• Chinese
• East Asian
• vegetarian
• stovetop
• scrambled eggs
• quick