Chinese Scrambled Eggs Recipe – a delicious recipe with eggs, milk, soy sauce, grnd ginger, salt, oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat together Large eggs, lowfat milk and seasonings with a fork, mixing thoroughly for uniform yellow, or possibly just slightly for white and yellow streaks.
2
Set aside.
3
Heat oil in wok or possibly 10-inch skillet over medium-high heat, till warm sufficient to sizzle a drop of water.
4
Add in vegetables (and seasoning packet if any comes with vegetables) and cook, stirring constantly, 1 to 2 min.
5
Reduce heat to medium.
6
Pour in egg mix.
7
As mix begins to set, turn a pancake turner over and gently draw completely across the bottom of pan, forming large soft curds.
8
Continue till Large eggs are thickened throughout but still moist.
9
(It is better to remove scrambled Large eggs from pan when they are slightly underdone.
10
Heat retained in Large eggs completes the cooking.)
11
Don't stir constantly.
372
kcal
Calories
28
g
Fat
4
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 Large eggs, 1/2 c. lowfat milk, 1 teaspoon soy sauce, 1/2 teaspoon grnd ginger, and more.
Yes, Chinese Scrambled Eggs Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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