How to Make Fluffy Scrambled Eggs
Do you like your scrambled eggs fluffy? This simple technique, with kudos to Chinese chef Irene Kuo, is very easy to master. No milk is required.
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
Calories: 356kcalCarbohydrates: 1gProtein: 17gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 491mgSodium: 187mgPotassium: 182mgSugar: 0.5gVitamin A: 713IUCalcium: 74mgIron: 2mg
Tried this recipe?Let us know how it was!