Scrambled Eggs

• porciones: 1 Serving
• tiempo activo: 5 minutes
• tiempo total: 15 minutes

Ingredientes

2 eggs

1/2 tbsp cooking alcohol (I like shaoxing wine for this, but sake should work as well, and if you're short of both, add 1tbsp water instead.)

1/8 tsp chicken powder (or more - to taste.)

1/8 tsp salt

1 tbsp neutral oil

Instrucciones

1. Crack eggs, scramble together with salt, shaoxing wine, and chicken powder with a fork until large bubbles appear on surface. Set aside for 10 minutes - this allows time for the salt to break down some of the egg proteins

2. Heat an 8" or 10" non-stick or steel pan over high heat. Add oil. While oil heats, beat eggs again until bubbles re-appear. When oil is shimmering, add eggs to hot pan.

3. Using the back of the fork gather setting curds into the center (do NOT overscramble, we want big soft curds here, not small curds, which can get overly dry) allowing for more of the egg to set. While eggs are still wet on surface but set below, turn off heat and gather more of the set curds into the center, you’re folding here, not scrambling. Carryover cooking will make you're not eating a puddle of raw eggs.

4. This should all come together in about 30 seconds or so. Serve immediately, add salt and pepper to taste.

Notas

- smaller pan is better for this.

- this works well because alcohol evaporates faster than water, adding more volume to the eggs.

- 2 eggs is ideal for one person since a lot of the volume in the eggs is actually just air, scale to 3 and add a bit more chicken powder, salt, and cooking alcohol if making for two people.