Cucumber Scrambled Eggs
A light 15-minute Chinese stir-fry that pairs soft, fluffy eggs with crisp cucumber. Perfect for quick weeknight meals when you want something satisfying without the heaviness.
Story
This classic home-style dish balances the soft, savory eggs with the cool crunch of cucumber. The secret is leaving the cucumber slightly crisp—don't overcook it.
Ingredients
large eggs
3
cucumber, cut into half-moons
1 cup
vegetable oil
2 tablespoons
salt
1/2 teaspoon
sesame oil
1 teaspoon (optional)
scallions, chopped
2
Instructions
1
Whisk the eggs
Crack the eggs into a bowl and beat until fully combined. Add a pinch of salt and give it another quick whisk.
2
Scramble the eggs
Heat 1 tablespoon of vegetable oil in a wok or nonstick pan over medium-high heat. Pour in the eggs and let them set for about 30 seconds, then gently stir until just set but still slightly moist. Transfer to a plate and set aside.
3
Stir-fry the cucumber
Add the remaining oil to the pan. Add the cucumber slices and stir-fry for 1-2 minutes until they begin to soften but still have a nice crunch.
4
Combine and serve
Return the eggs to the pan with the cucumber. Sprinkle with salt and toss everything together for about 30 seconds. Remove from heat, drizzle with sesame oil if desired, and garnish with chopped scallions. Serve right away.
