For many people, scrambled eggs are their first dish in the kitchen. However, don't think you can just scramble eggs any way you like. There's a real art to scrambling eggs, otherwise, they can end up overcooked and crumbly.
Scrambled eggs are convenient and delicious, but many people end up with eggs that are either broken into tiny pieces or too dry. Sometimes they even burn in the pan, or have an eggy smell. By adding two secret ingredients when you beat the eggs, you can easily scramble them to perfection.
Cucumber Scrambled Eggs
The first secret ingredient is cooking wine.
Adding cooking wine not only allows you to use less oil but also makes the eggs more tender and flavorful. When you add a little cooking wine to the beaten eggs, the small amount of alcohol it contains will cause the egg proteins to coagulate much faster when heated. This helps the eggs set more easily and prevents them from breaking apart. Furthermore, the proteins solidify before they have a chance to become tough, resulting in more tender scrambled eggs. Additionally, cooking wine is excellent for removing the eggy taste, cutting through any greasiness, and enhancing the freshness. For scrambling 5 eggs, about 5 grams of cooking wine is sufficient. It's important not to add too much cooking wine, and you should never use baijiu (a strong Chinese liquor) as a substitute.
The other secret ingredient is plain water.
If you add water to the eggs when you beat them and then cook them slowly over low heat, the scrambled eggs will have a particularly tender and smooth texture and are less likely to stick to the pan. For scrambling 5 eggs, adding about 50 grams of water is suitable, but do not exceed 100 grams, as adding too much can cause the oil to splatter when you add the mixture to the pan. Also, be sure to mix the water and eggs thoroughly.