Why Chinese Scrambled Eggs are Simply Better

Ingredients

• 5 eggs
• 1 tbsp oil
• 0.5 tsp salt
• 0.5 tsp sugar
• 0.5 tsp chicken bouillon
• 0.25 tsp white pepper
• 1 tbsp oil

Steps

1. 1

   Crack the eggs into a bowl.

2. 2

   Add the oil, salt, sugar, chicken bouillon, and white pepper (if you're using it).

3. 3

   Using a fork held at a flat angle, beat the eggs fast and forcefully in a wave-like motion to break up the egg whites and yolks. Continue until the mixture is bubbly, uniform, and no clumps of yolk cling to the fork. My dad spends at least 1-2 minutes on this step.

4. 4

   Heat the pan on high until very hot. For a carbon steel wok, the pan must be extremely hot before adding oil; a nonstick pan requires less preheating. Add 1 tablespoon of oil to the hot pan and swirl to coat the surface.

5. 5

   Always stir the eggs right before cooking, since the mixture will have started to settle. Give the egg mixture a quick stir, then pour it into the pan and reduce the heat to medium-low.