Cucumber Scrambled Eggs
黄瓜炒蛋 · huáng guā chǎo dàn
A humble summer staple in Beijing hutongs, this dish appears on dinner tables when cucumbers are crisp and abundant. Grandmothers teach children to salt cucumbers first — not to squeeze out water, but to draw out their natural sweetness and stabilize texture during stir-frying.
Ingredients
- cucumber黄瓜local250 g
- eggs鸡蛋local4 large (200 g)
- light soy sauce生抽asian5 ml
- sesame oil香油asian3 ml
cucumber: Use English or Persian cucumber for low-seed, firm flesh; avoid hothouse varieties with watery centers.
light soy sauce: Use a balanced, mild light soy sauce (e.g., Pearl River Bridge or Lee Kum Kee Premium).
sesame oil: Toasted sesame oil only — added at the end for aroma.
Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Thinly slice cucumber (¼ cm thick) on diagonal. Toss with 2 g (¼ tsp) fine sea salt and let sit 5 minutes. Gently pat dry with paper towel — do not rinse or squeeze.
盐腌后轻拍，不挤不洗
Look for 5 minutesVisual: Cucumber slices look slightly translucent and lightly damp, not dripping wet.
You know it's right when: Surface moisture beads but no pooling liquid remains.
Salting draws out excess water *and* enhances natural sweetness — skipping this step leads to soggy eggs.
2Whisk eggs with 10 ml (2 tsp) water until just combined — no froth. Season lightly with white pepper (optional).
蛋液加水，勿打发
Look for 30 secondsVisual: Egg mixture is pale yellow and homogenous, with no streaks or foam.
You know it's right when: No visible air bubbles or separated whites.
3Heat wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add 10 g (2 tsp) neutral oil (e.g., canola or peanut). Swirl to coat.
锅热油烫，滴水即爆
Look for Medium-high 45–60 secondsVisual: Oil shimmers faintly with thin, even ripples.
You know it's right when: Water droplet dances and vanishes in <1 second.
4Pour in egg mixture. Let sit undisturbed 5 seconds, then gently push from edges toward center with spatula as curds form. Stop cooking when eggs are ~90% set — still slightly glossy and soft.
蛋液初凝即推，九分熟即出锅
Look for Medium-high 60–75 secondsVisual: Eggs form large, soft curds with visible sheen; no browning or dry edges.
You know it's right when: Edges lift cleanly from wok; center remains slightly runny.
5Transfer eggs to a plate. Wipe wok clean. Reheat over medium heat, add remaining 5 g (1 tsp) oil, then add cucumber. Stir-fry 60 seconds until just warmed through and bright green. Return eggs, drizzle with light soy sauce and sesame oil. Toss gently 10 seconds and serve immediately.
黄瓜快炒断生，回锅轻拌即上
Look for Medium heat 60 seconds + 10 secondsVisual: Cucumber retains vibrant green color and crisp-tender bite; eggs remain moist and separate.
You know it's right when: Cucumber emits fresh, grassy aroma; no steam plume or darkening.
Tips
- · Use cold eggs straight from the fridge — they set more evenly and resist overcooking.
- · Never add salt directly to raw egg mixture; it breaks down proteins and makes eggs rubbery.
- · Resist the urge to over-stir eggs — gentle folding preserves tenderness.
Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
