Everyone likes light, fluffy scrambled eggs. They make a great breakfast, or when simmered with tomatoes, a quick, healthy lunch. Fluffy scrambled eggs are a nice addition to fried rice, too. Fortunately, whether you cook with a wok, like Jing, or a cast-iron skillet like I use, it is easy to make fluffy scrambled eggs.
This recipe does not use milk in the eggs, but you could add milk if you choose. I picked up this technique from Irene Kuo, the late author of The Key to Chinese Cooking, and owner of the Lichee Tree restaurant in Greenwich Village, and the Gingko Tree restaurant near Lincoln Center. So, let’s learn from Mrs. Kuo, how to make fluffy scrambled eggs.
A well-seasoned pan is essential
For best results, use a well-seasoned pan. Proper seasoning is essential, for carbon steel or cast iron cookware. We will cover carbon steel wok seasoning in another article, or you can follow the advice offered by the staff at San Francisco’s Wok Shop:
However, if you are in a hurry, you can use the technique Jing uses in the professional kitchen:
- Have a large heat proof container, such as a Pyrex measuring cup, near at hand.
- Heat the cast iron skillet or steel wok over high heat, until the surface is just beginning to smoke.
- Swirl enough cold oil, such as peanut oil, soybean oil, corn oil, or vegetable oil, through the pan to coat the metal surfaces.
- Pour off the oil into the heat proof container.
- Proceed with cooking.
How to Make Fluffy Scrambled Eggs
Equipment
- 1 carbon steel wok or cast-iron skillet
- 1 metal spatula
- 1 mixing bowl
- 1 wire whisk
Ingredients
- 3 eggs
- 20 ml cooking oil If using a skillet, just enough oil to cover the bottom of the pan
Instructions
- Heat your wok or skillet over medium-high heat, until a drop of water sizzles off in 1 second.
- While the wok or skillet is heating, crack the eggs into a bowl and beat with a whisk until mixed thoroughly.3 eggs
- When the pan is hot, add oil by swirling around the edges, then pour the eggs into the pan. The eggs will begin to set quickly.3 eggs, 20 ml cooking oil
- Using the back of the spatula, quickly and gently push the eggs to one side of the pan, then tilt the pan so the liquid portion of the egg runs onto the pan surface.
- In one quick motion, push the eggs to the far side of the pan again, turn the spatula over, scoop the eggs and flip once.
- Remove from the heat and transfer the eggs to a plate for serving, or if you are making fried rice, to be added in when finishing.
Nutrition
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