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Why Chinese Scrambled Eggs are Simply Better
By Daddy Lau · madewithlau.com
Yield: 4
Vigorously beaten eggs cooked low and slow in hot oil, yielding creamy, uniform curds.
| prepHeat pan on high until very hot | ||
| 5 eggs | Beat eggs with seasonings until bubbly, 1–2 min | Stir egg mixture, pour into pan, reduce to medium-low |
| 0.5 tsp salt | ||
| 0.5 tsp sugar | ||
| 0.5 tsp chicken bouillon | ||
| 0.25 tsp white pepper | ||
| 1 tbsp oil | Add oil to hot pan, swirl to coat | |
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