For many people, scrambled eggs are their first dish in the kitchen. However, don't think you can just scramble eggs any which way. There's a real science to scrambling eggs; otherwise, they can turn out old and dry. Scrambled eggs require two essential secrets.
Scrambled eggs are convenient and delicious, but many people end up with eggs that are completely broken and shapeless, or they are overcooked. 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.
Scrambled Eggs with Spinach
The first secret is cooking wine.
Using cooking wine not only allows you to use less oil but also makes the eggs more tender and flavorful. When you beat the eggs, add a little cooking wine. The small amount of alcohol in it 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 a more tender scramble. Additionally, cooking wine is excellent for removing fishiness, cutting through richness, and enhancing freshness. For about 5 eggs, around 5 grams of cooking wine is sufficient. It's important not to use too much and never substitute it with baijiu (strong Chinese liquor).
The other secret is water.
When you beat the eggs, add some water and mix them well. Then, cook them slowly over low heat in a pan. This will give the eggs a uniquely tender texture and prevent them from burning. For about 5 eggs, adding about 50 grams of water is suitable, with a maximum of 100 grams. Adding too much water can cause the oil to splatter violently when you add the mixture to the pan. Also, be sure to whisk the water and eggs thoroughly.