Chinese-Style Scrambled Eggs
Ultra-creamy Chinese-style scrambled eggs with a silky, cloud-like texture that feels more like a luxurious custard than plain eggs.
8Min
2Servings
280Cal
EasyLevel
VegetarianGluten freeKid friendly
#eggs#quick#asian#comfort
Equipment
mixing bowl
non-stick frying pan
stove
spatula
serving plate
Ingredients
Ingredients
large eggs (room_temperature)
4 piece
neutral oil (liquid)
15 ml
salt (fine)
2 g
cooked rice (cooked)
200 g
Instructions
1
Prep the eggs
Crack the eggs into a bowl and season with salt.
2 min
2
Heat the oil
Place a non-stick pan over medium heat and add the oil.
1 minMedium heat
3
Cook the eggs
Pour the beaten eggs into the hot pan. Let them set for a few seconds, then gently stir and fold to create soft, fluffy curds.
4 minMedium heattimer 4 min
Avoid over-stirring to keep the creamy texture
4
Serve
Transfer the eggs to a bowl and serve immediately over warm rice if desired.
1 min
Original recipe
Storage
Fridge: 1 days
Reheat: Microwave 30 seconds or pan on low heat
Best eaten fresh; reheating can make the texture rubbery
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