chinese style scrambled eggs

This is probably the shortest post I will ever write.

The reason for posting this is because I tend to scramble eggs to use in fried rice recipes (and sometimes fried noodle recipes too) and I thought it would be easier to have a post that I can always refer to from the recipes.

So here is a pictorial guide on how to scramble eggs, Chinese style.

First, heat your wok on high heat. The wok and the oil must be very hot for this to work.

Once the oil starts to shimmer, add the eggs all at once. The edges will start to cook.

Push the egg away from you, letting the uncooked eggs dribble onto the oil.

Once the edges start to bubble, repeat the above step, until no more liquid remains.

Use your spatula to jab at the omelette to cut and break it down to smaller pieces.

Once the omelette has been cut into bite-sized pieces, turn off the heat and transfer into a bowl for use in whatever you are cooking.

RECIPE
Chinese Style Scrambled Eggs 

Note: This makes enough scrambled eggs for a recipe to feed 4-6 people.

Ingredients:
4 eggs
2 teaspoons light soy sauce
1/2 teaspoon white pepper
3 tablespoons vegetable oil

Method:
1. Heat your wok on high heat. The wok and the oil must be very hot for this to work.
2. Once the oil starts to shimmer, add the eggs all at once. The edges will start to cook.
3. Push the egg away from you, letting the uncooked eggs dribble onto the oil.
4. Once the edges start to bubble, repeat the above step, until no more liquid remains.
5. Use your spatula to jab at the omelette to cut and break it down to smaller pieces.
6. Once the omelette has been cut into bite-sized pieces, turn off the heat and transfer into a bowl for use in whatever you are cooking.