Chinese Fried Eggs
Chinese Fried Eggs
Ingredients
- 8 large eggs
- 1/4 cup vegetable oil
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Crack the eggs into a medium bowl. Add the light soy sauce, sesame oil, and white pepper. Whisk gently with a fork or chopsticks until the yolks and whites are just combined, but do not overbeat; you want to see some streaks of white and yellow.
⏱️ 2 min
- 2
Heat the vegetable oil in a 10-inch non-stick skillet or well-seasoned wok over medium-high heat until shimmering. The oil should be hot enough that a drop of egg mixture sizzles immediately.
⏱️ 2 min
- 3
Pour half of the egg mixture into the hot oil. Let it spread naturally to form a thin, round omelet. Cook for about 1 1/2 to 2 minutes, or until the edges are golden brown and crispy, and the center is mostly set.
⏱️ 2 min
- 4
Carefully flip the egg with a spatula and cook for another 30 seconds to 1 minute, or until lightly browned on the second side. The goal is a slightly crispy exterior with a tender interior.
⏱️ 1 min
- 5
Transfer the cooked egg to a cutting board. Repeat with the remaining egg mixture to cook the second omelet.
⏱️ 2 min
- 6
Once both eggs are cooked, stack them and slice into desired shapes, such as wedges or strips. Garnish with fresh sliced scallions and serve immediately, perhaps with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Fried Eggs
- 8 large eggs
- 1/4 cup vegetable oil
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Crack the eggs into a medium bowl. Add the light soy sauce, sesame oil, and white pepper. Whisk gently with a fork or chopsticks until the yolks and whites are just combined, but do not overbeat; you want to see some streaks of white and yellow.
⏱️ 2 min - 2
Heat the vegetable oil in a 10-inch non-stick skillet or well-seasoned wok over medium-high heat until shimmering. The oil should be hot enough that a drop of egg mixture sizzles immediately.
⏱️ 2 min - 3
Pour half of the egg mixture into the hot oil. Let it spread naturally to form a thin, round omelet. Cook for about 1 1/2 to 2 minutes, or until the edges are golden brown and crispy, and the center is mostly set.
⏱️ 2 min - 4
Carefully flip the egg with a spatula and cook for another 30 seconds to 1 minute, or until lightly browned on the second side. The goal is a slightly crispy exterior with a tender interior.
⏱️ 1 min - 5
Transfer the cooked egg to a cutting board. Repeat with the remaining egg mixture to cook the second omelet.
⏱️ 2 min - 6
Once both eggs are cooked, stack them and slice into desired shapes, such as wedges or strips. Garnish with fresh sliced scallions and serve immediately, perhaps with steamed rice.
⏱️ 1 min