Water-Scrambled Eggs

Name: Water-Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 eggs (beaten thoroughly); 50 g garlic chive sprouts (cleaned, drained, cut into 4-fen pieces); 2.5 g chopped scallions; 10 g Shaoxing wine; 3 g fine salt; 1.5 g rice vinegar; 1.5 g MSG; 150 g meat broth; 10 g lard; 10 g sesame oil

A Zhejiang-style dish that uses meat broth in place of part of the oil when scrambling the eggs, resulting in a tender and silky texture.

20 min

Easy

0 favorites

Ingredients

eggs (beaten thoroughly) 5

garlic chive sprouts (cleaned, drained, cut into 4-fen pieces) 50 g

chopped scallions 2.5 g

Shaoxing wine 10 g

fine salt 3 g

rice vinegar 1.5 g

MSG 1.5 g

meat broth 150 g

lard 10 g

sesame oil 10 g

Instructions

Step 1

Beat the eggs thoroughly; rinse the garlic chive sprouts clean, drain well, and cut into 4-fen (about 1.3 cm) segments, then stir them into the beaten egg mixture.

Step 2

Place a wok over high heat, add the lard and heat until it reaches 30–40% of smoking temperature. Add the scallions and stir-briefly for a few seconds, then add the meat broth, Shaoxing wine, fine salt, rice vinegar, and MSG, and bring to a boil. Switch to medium heat and pour in the egg mixture. When the egg around the edges begins to set, use a spoon to slowly push the egg at the edges toward the center of the wok (do not stir). Continue until all the egg has set and the broth turns from milky white to clear, then drizzle in the sesame oil and serve.