Introduction: Scrambled eggs are convenient and delicious, but many people end up with a mess of broken bits, eggs that are too dry, sometimes even a burnt pan, and an eggy smell. To address this, Zhang Liang, a national senior cooking technician, reveals that by adding two secret ingredients when beating the eggs, you can easily perfect your scrambled eggs.
The first secret ingredient is cooking wine. This 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 causes the egg proteins to coagulate much faster when heated. This helps the eggs hold their shape and prevents them from breaking easily.
Furthermore, the proteins solidify before they have a chance to become tough, resulting in more tender scrambled eggs. At the same time, cooking wine is also excellent for removing the eggy taste, cutting through richness, and enhancing the freshness. For about 5 eggs, around 5 grams of cooking wine is sufficient. It's important not to add too much, and never use baijiu (a strong Chinese liquor) as a substitute.
The other secret ingredient is water. When you beat the eggs, add some water and mix them thoroughly. Then, cook them slowly over low heat in a pan, and the eggs will have an exceptionally tender texture and are less likely to stick to the pan. For about 5 eggs, adding about 50 grams of water is suitable, with a maximum of 100 grams. Adding too much can cause oil to splatter violently when added to the pan. Also, be sure to mix the water and eggs thoroughly.