Chinese Fried Eggs
Chinese Fried Eggs
Ingredients
For the Egg Mixture
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
For Frying and Aromatics
- 1/2 cup cooking oil, for shallow frying, or as needed
- 2 stalks scallions, chopped
- 2 cloves garlic, minced
- 1 red chili, chopped (optional)
Instructions
- 1
Crack 4 eggs into a medium-sized bowl. Add 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, 1 tablespoon of light soy sauce, and 1 tablespoon of cooking wine to the eggs.
⏱️ 2 min
- 2
In a separate small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of water to create a smooth cornstarch slurry.
⏱️ 1 min
- 3
Pour the cornstarch slurry into the egg mixture. Whisk all ingredients thoroughly until well combined and the mixture is uniform.
⏱️ 2 min
- 4
Heat a wok or large pan over high heat. Add enough cooking oil for shallow frying (about 1/2 cup or until the bottom of the wok is covered). Heat the oil until it is smoking hot, indicated by visible smoke rising from the oil.
⏱️ 3 min
- 5
Carefully pour the prepared egg mixture into the very hot oil. Fry the egg mixture for 10 seconds on one side until it turns golden brown and slightly crispy.
⏱️ 1 min
- 6
Using a spatula, carefully flip the large fried egg to the other side. Fry for another 10 seconds until that side is also golden brown and crispy.
⏱️ 1 min
- 7
Remove the fried egg from the wok and place it on a cutting board. Cut the fried egg into small, bite-sized pieces, approximately 1-inch squares.
⏱️ 2 min
- 8
To the same wok with the remaining oil, add the chopped scallions, minced garlic, and chopped red chili (if using). Stir-fry the aromatics for 10 seconds until they become fragrant.
⏱️ 1 min
- 9
Add the cut fried egg pieces back into the wok. Stir-fry for another 10 seconds, tossing to combine the eggs with the aromatics.
⏱️ 1 min
- 10
Serve the Chinese fried eggs hot immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Fried Eggs
For the Egg Mixture
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
For Frying and Aromatics
- 1/2 cup cooking oil, for shallow frying, or as needed
- 2 stalks scallions, chopped
- 2 cloves garlic, minced
- 1 red chili, chopped (optional)
Instructions
- 1
Crack 4 eggs into a medium-sized bowl. Add 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, 1 tablespoon of light soy sauce, and 1 tablespoon of cooking wine to the eggs.
⏱️ 2 min - 2
In a separate small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of water to create a smooth cornstarch slurry.
⏱️ 1 min - 3
Pour the cornstarch slurry into the egg mixture. Whisk all ingredients thoroughly until well combined and the mixture is uniform.
⏱️ 2 min - 4
Heat a wok or large pan over high heat. Add enough cooking oil for shallow frying (about 1/2 cup or until the bottom of the wok is covered). Heat the oil until it is smoking hot, indicated by visible smoke rising from the oil.
⏱️ 3 min - 5
Carefully pour the prepared egg mixture into the very hot oil. Fry the egg mixture for 10 seconds on one side until it turns golden brown and slightly crispy.
⏱️ 1 min - 6
Using a spatula, carefully flip the large fried egg to the other side. Fry for another 10 seconds until that side is also golden brown and crispy.
⏱️ 1 min - 7
Remove the fried egg from the wok and place it on a cutting board. Cut the fried egg into small, bite-sized pieces, approximately 1-inch squares.
⏱️ 2 min - 8
To the same wok with the remaining oil, add the chopped scallions, minced garlic, and chopped red chili (if using). Stir-fry the aromatics for 10 seconds until they become fragrant.
⏱️ 1 min - 9
Add the cut fried egg pieces back into the wok. Stir-fry for another 10 seconds, tossing to combine the eggs with the aromatics.
⏱️ 1 min - 10
Serve the Chinese fried eggs hot immediately.
⏱️ 1 min