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Scrambled eggs Chinese(?) style - is it wrong?

I like all kinds of scrambled eggs. Not just the kind cooked patiently over low heat although I love those too :). But whenever I see or look for scrambled eggs recipes they all go the same way: cook over low heat patiently. Don't get me wrong I love eggs cooked like this, but I also love eggs cooked over super high heat. It just felt like the entire food world was yelling at me with a megaphone that I was cooking my eggs wrong from the beginning.

When I first learned to make scrambled eggs I learned it this way:
Beat eggs and add salt and chopped green onions. Heat the oil until it is really hot and smoking (you can also test this by putting in a drop of the beaten egg; if the egg coagulates instantly than the oil is hot enough). Pour in the beaten eggs and stir quickly. The eggs are always done in less than 30 seconds. What's interesting about this method is the eggs instantly billow up and look kind of a like a cloud initially.

Does anyone else make their eggs this way over really high heat? Has any one tried both types of eggs and which do you like better?

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  1. I've tried both ways. I prefer it over low heat. When it's over high heat it gets watery and kinda tough... I prefer the velvety texture of scrambled eggs over low heat.

    1 Reply
    1. re: darrentran87

      Low and slow with nothing but egg creates that lovely, creamy texture that I love. I could never grow tired of it. But I pretty much love eggs any way you wanna give 'em to me. I won't complain. ;-)

    2. My mom does it this way.

      Sometimes she'd also add Chinese pickled radishes. Yum.

      I don't really consider this scrambled eggs, more like a faux-hybrid frittata omelet.

      1. Some times I do it the fussy way ...low heat, stirring, small curds. And sometimes I do it the high heat way ...heat the butter in the cast iron pan, pour the egg in, wait 5 seconds, then stir rapidly for a bit...and the eggs are done in less than 20 seconds (I like my eggs soft scrambled, or a bit "snotty").

        Either way, I almost always beat a spoonful of either heavy cream or sour cream into the eggs.
        For my "Sunday eggs", I make them the long, fussy way and often add some thinly sliced and chopped Hungarian salami, and serve the soft and creamy small curd results over freshly made soft buttery croutons made from cubes of rye bread. And a glass of wine, champagne, or a Bloody Mary to accompany it (it's ok...it's the weekend).
        AbszolĂșt finom!

        2 Replies
        1. re: The Professor

          For certain, anything with heavy cream or sour cream would not be scrambled eggs "Chinese style" ...

          1. re: ipsedixit

            True. But I like what the cream adds to the flavor, and being Hungarian I have Mongol blood in me...and the Hungarians use cream or sour cream...so it's Chinese enough for me. Indirectly. Very.

            A bit of a stretch, I guess. But I had to see if I could rationalize it. LOL.
            ;-)

        2. minus onions....sounds like egg foo young to me...

          1. I detest soft/runny eggs so I always scramble mine on higher heat (although not usually smoking hot), and cook them until they're completely cooked through. Some people refer to this as a broken omelet, although I find the stirring process gives them a different texture than a chopped frittata. Chacun a son gout.