How To Cook The Most Perfect Scrambled Eggs
Your wife, husband or family will thank you if you make this for breakfast! What kind of scrambled egg is this, you ask? It's definitely not the Gordon Ramsay sort (i.e. fluffy, French-style, firmer, sits well on sourdough toast). This style of cooking scrambled eggs leans towards the Chinese/Cantonese style of making eggs. According to this video here by YouTube cooking channel 'Chinese Cooking Demystified', this results in more curdled, silky smooth, just-slightly-runny eggs. Yum! Let's explain some key steps that go into this.
  1. First, to go about this the traditional way, take 4 - 5 room temperature eggs. You can use less if you're just making it for one person! Separate the egg white and yolks.
  2. You then have to grab your egg whites and whisk until its foamy. Don't over whisk! Whisk it until it starts forming big bubbles.
  3. Then, pour your foamy egg whites into your yolks and give it a good mix.
  4. Seasoning for the egg mixture, amongst other things, will include a little mixture of cornstarch and water. Why cornstarch? Cornstarch keeps your scrambled eggs moist and prevents overcooking.
  5. When frying your egg, use a liberal amount of butter/oil (or lard, if you prefer) that is piping hot before the egg mixture even hits the pan.
  6. As your egg cooks, alternate the pan or wok on and off the heat while letting the uncooked egg fry. This gives your scrambled eggs that layered silkiness you see in the photo. You have to do this, otherwise your egg will just set in one piece!


  4 eggs room temperature
  ½ tsp salt
  ½ tsp sugar
  tsp white pepper
  tsp powdered chicken stock cube
  ½ tsp Chinese rice wine Can skip this step if you don't have it
  1 tsp cornstarch mixed with 1 tablespoon of water
  1 tsp sesame oil



Separate the egg white and yolks.


Whisk egg whites until foamy and big bubbles form. Do not over whisk.


Pour your foamy egg whites into your yolks and give it a good mix. Add all your seasoning in.


Heat up a big skillet or wok and add a generous amount of butter or peanut oil. When the oil starts to form bubbles around a wooden chopstick, it's ready.


Pour your egg mixture in. Your egg will immediately puff up a bit. Take your wok off the heat.


Scoop your cooked egg from the bottom and lay it on top, letting the uncooked egg drain down.

how to cook perfect scrambled eggs


Bring your wok back to the heat. Wait until little bubbles start to form at the edge of your egg (about 10 seconds or so), then move it off the heat. Repeat until about 80 - 90% of the egg is cooked and there's no more runny egg mixture.


It should look like this!