Fluffy Scrambled Eggs with Salted Chilies (Duo Jiao)
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4.9
22 reviews
Excellent
Fluffy Scrambled Eggs with Salted Chilies (Duo Jiao)
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Make these fluffy Chinese scrambled eggs with salted chilies (Hunan-style duò jiāo - 剁椒) and garlic chives for breakfast, lunch, or dinner!
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Ingredients
- 6 egg large
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon water)
- 3 tablespoons neutral oil
- 1/3 cup garlic chive chopped, about a handful; can also substitute 3 tablespoons finely chopped regular chives or scallion, Chinese
- 1/4 cup salted chilies take care to not scoop out excess liquid, Hunan style (duò jiāo - 剁椒
Instructions
- In a medium bowl, add the eggs, sesame oil, and white pepper. Beat with chopsticks, a fork, or small whisk for about 1 minute, or until you see some frothy bubbles on the surface of the egg. Mix the cornstarch into a slurry with 1 tablespoon of water, and beat into the eggs.
- Heat a wok over high heat, or a nonstick skillet over medium-high heat. When it’s really hot, add the oil, followed by the garlic chives. Cook until they’re wilted but still bright green (you don’t want them to brown at all). Add the duo jiao salted chilies, taking care not to scoop the liquid with the peppers, which will make your eggs fry up less evenly. If you’re using regular chives, which are more delicate, reverse the order and add the duo jiao to the wok before the chives to avoid burning them.
- When the wok is steaming again (i.e., really hot), pour in the eggs. They should immediately bubble at the edges. Stir with a wok spatula (or rubber spatula, if using a nonstick skillet) using wide scooping motions to fold the eggs towards the center, swirling any uncooked egg back onto the hot surface of the wok. There’s no need to be strictly uniform—just make sure you’re using big strokes to make fluffy large chunks and constantly moving the eggs to avoid overcooking them.
- When the egg is just set (i.e., there may still be small pockets of runny bits), turn off the heat and plate immediately. The eggs will cook in their residual heat on the way to the dinner table.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
3g
(1%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
491mg
(164%)
Sodium
1188mg
(50%)
Potassium
289mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1003IU
(20%)
Vitamin C
4mg
(4%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 491mg | 164% |
| Sodium | 1188mg | 50% |
| Potassium | 289mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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