China · Home-style
Soft Scrambled Eggs
Eggs loosened with a little milk and cooked gently over low heat, pushed from the edges as they set. Soft, creamy and faintly sweet.
The small amount of milk here is what makes the curds tender rather than rubbery, and the low heat is what gives the dish its name: cooked egg pushed gently, never broken apart. Chinese home cooking learned this alongside the western scrambled egg and made its own version, softer and more fragrant. It is a breakfast dish that also works at the end of a long evening meal.
Ingredients
- eggs4 pieces
- milk30 ml
- cooking oil10 ml
Directions
- 1
Combine the eggs with the milk and 5 ml cooking oil, beat until even and set aside.
- 2
Heat a flat pan over high heat for about 30 seconds, then add 5 ml cooking oil.
- 3
Heat for 30 seconds, turn the heat to low and add the beaten egg.
- 4
Leave it in the pan for 5 seconds, then use the spatula to push the egg slowly from the edges towards the middle.
- 5
Keep cooking until the egg is mostly set, then turn off the heat and plate up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.