chinese scrambled eggs

Make these fluffy Chinese scrambled eggs with salted chilies (Hunan-style duò jiāo - 剁椒) and garlic chives for breakfast, lunch, or dinner!

Fluffy Scrambled Eggs with Salted Chilies (Duo Jiao)

eggs

sesame oil

white pepper

cornstarch

neutral oil

Chinese garlic chives ((chopped, chives

chilies

In a medium bowl, add the eggs, sesame oil, and white pepper. Beat with chopsticks, a fork, or small whisk for about 1 minute, or until you see some frothy bubbles on the surface of the egg. Mix the cornstarch into a slurry with 1 tablespoon of water, and beat into the eggs.

Heat a wok over high heat, or a nonstick skillet over medium-high heat. When it’s really hot, add the oil, followed by the garlic chives. Cook until they’re wilted but still bright green (you don’t want them to brown at all). Add the duo jiao salted chilies, taking care not to scoop the liquid with the peppers, which will make your eggs fry up less evenly. If you’re using regular chives, which are more delicate, reverse the order and add the duo jiao to the wok before the chives to avoid burning them.

When the wok is steaming again (i.e., really hot), pour in the eggs. They should immediately bubble at the edges. Stir with a wok spatula (or rubber spatula, if using a nonstick skillet) using wide scooping motions to fold the eggs towards the center, swirling any uncooked egg back onto the hot surface of the wok. There’s no need to be strictly uniform—just make sure you’re using big strokes to make fluffy large chunks and constantly moving the eggs to avoid overcooking them.

When the egg is just set (i.e., there may still be small pockets of runny bits), turn off the heat and plate immediately. The eggs will cook in their residual heat on the way to the dinner table. 

https://content.jwplatform.com/videos/tshosFvr.mp4

These melt-in-your-mouth fluffy Chinese scrambled eggs with salted chilies, Hunan-style duò jiāo – 剁椒, are great for any time of day—breakfast, lunch, or dinner—don't forget a bowl of rice! The secret to these fluffy scrambled eggs is a cornstarch slurry, a classic Cantonese cooking technique for perfect eggs every time.

Fluffy Chinese Scrambled Eggs with Salted Chilies (Duo Jiao)

In this highly adaptable, easy recipe, we’ll teach you how to make perfect scrambled eggs—fluffy, delicious, and uniform in silky perfection.

How to Make Perfect Scrambled Eggs

salt

Black pepper ((optional,

water

oil ((whatever you use

parsley

dill

chives

1-inch/2.5cm cubes of sheep/goat cheese

baby spinach ((optional))

truffle oil ((optional,

Crack your eggs into a bowl, and beat with a fork, chopsticks, or whisk until large and small bubbles have formed and the whites are totally incorporated with the yolks. Season with salt and black pepper, if using. If you’re making the herby goat cheese eggs, add the parsley, dill, chives, goat cheese, and the spinach and truffle oil, if using.

Make a cornstarch slurry by combining the cornstarch with 1 tablespoon of water. You’ll want to add this right before you’re ready to cook the eggs.

Heat a nonstick or well-seasoned skillet over medium-high heat until it feels warm when you hover your hand over the pan. If you’re not so confident, start with medium heat.

Add the oil to the pan. Stir the cornstarch slurry into the eggs, and add them to the pan. They should bubble slightly around the edges. Start to push the eggs around with a rubber spatula, scraping from the bottom of the pan so no egg sticks. Don&#39;t delay, or they may brown. As you push the eggs around, layers of egg will cook and pile on top of each other, creating a fluffy effect. As the egg cooks further, you can fold it on top of itself.

When the eggs are still a bit wobbly-looking in places but mostly cooked, turn off the heat. Give one or two final stirs to combine, turning over any remaining raw egg patches to make sure they touch the residual heat of the pan. If you like your eggs a little wobbly at the edges, skip that last step. Transfer to a serving plate, and the eggs will continue to cook in the minutes before you eat, taking on the perfect consistency!

Hi Kaitlin...oh, the struggle of timing breakfast is real, especially as I am usually caffeine challenged when I first start.  We also don't have a toaster and just broil our bread on both sides in the oven until golden (or black if I forget about it...a cracked oven door works to remind me to check ; ), which add another layer of timing to the fun.  

But years ago I watched a Chef on YT make "Tsunami eggs," using a super hot pan with neutral oil covering the bottom.  I have been doing it for years now, only using chopsticks to stir it and free the quicker cooking, lesser quantity around the edges of the pan by just running the chopstick around the perimeter.  As the eggs cook, you pile the thin layers in the middle by spinning them and keep piling the ribbons of firmer eggs on top of themselves until they are no longer a liquid (but still not fully cooked) mound.  Then I flip the mound and brown it a bit on both sides which give sit a rich flavor while the centers keep cooking, but they are still very moist in the middle. If they start browning too much, but the insides are still too wet, I just take the pan off the heat and let the mound sit a bit longer.  

This method also really lends itself to making scrambled eggs for a sandwich as you can make the pile of eggs you are building the size and shape of the bread.   

Do you think the cornstarch method of incorporating it in the eggs would mess with this technique (would they still pile or would they be too tender to coalesce and just fall apart)? Any insights would be appreciated.
 
Thanks for the breakfast timeline.  I will definitely be using it!! No more cold toast!

I guess its a difference in perspective. I got all excited to try something new!! So rated it five stars before trying. Others not as open minded.  Thanks for all you guys do!!

Cornstarch in eggs??? You must KNOW that I will be giving this baby a whirl!!!

Thank you for the extremely specific steps to egg perfection! It's always been a struggle to get everything ready at the same time for breakfast. No more cold tea and dry eggs!

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