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Scrambled eggs with scallions Recipe

Chinese · Main course · 10 min total

A quick and comforting Chinese-style scrambled eggs dish, featuring tender eggs with the fresh bite of scallions. Perfect for breakfast or a light meal.

Ingredients

• 4 large eggs
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil
• 4 scallions, thinly sliced (green and white parts separated)

Instructions

1. In a bowl, whisk together eggs, water, salt, and white pepper until well combined.
2. Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
3. Add the white parts of the scallions and stir-fry for about 15 seconds until fragrant.
4. Pour in the egg mixture and let it set for about 10 seconds without stirring.
5. Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Repeat until eggs are just set but still soft and creamy.
6. Sprinkle the green scallion parts over the eggs and gently fold to combine. Remove from heat and serve immediately.

Tips

• For extra fluffiness, add a splash of milk instead of water.
• Do not overcook; the eggs should be soft and slightly runny as they will continue to cook from residual heat.
• Serve with steamed rice or toast.

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