Scrambled Eggs with Pickled Chilies (酱辣椒炒蛋)

Instructions

1. 1Crack the eggs into a bowl, add the Shaoxing wine, white pepper and light soy sauce, then beat hard for a full 30 seconds until completely uniform and a layer of fine foam floats on top.

   🔍 Look for 搅打 30 秒 · 30 seconds of beating

   Visual: 淡黄色蛋液无白色蛋清丝，表面覆满细泡Pale yellow liquid with no streaks of white, surface covered in fine bubbles

   You know it's right when: 提起筷子蛋液呈细流连续落下Lift the whisk and the egg runs off in a thin continuous ribbon

   The wine and pepper go in now, not at the end — they deodorise the egg without making it salty.

2. 2Fold the chopped pickled chilies and the scallion whites into the beaten egg.

   🔍 Look for

   Visual: 暗红绿椒粒均匀悬浮在黄色蛋液中Dark green-red chili flecks suspended evenly through the yellow egg

   You know it's right when: 碗底没有沉底的辣椒团No clumps of chili sinking to the bottom of the bowl

3. 3Heat a wok or skillet over medium-high until a drop of water skitters and vanishes, then add 1 tablespoon of the oil and swirl to coat.

   🔍 Look for Medium-high 预热约 90 秒 · about 90 seconds of preheating

   Visual: 油面泛起流动波纹，开始出现极淡的青烟Oil shimmers and moves in loose waves; the first faint wisp of smoke appears

   You know it's right when: 木筷插入油中立刻冒出一圈小泡A wooden chopstick dipped in the oil is immediately ringed with small bubbles

4. 4Add the minced garlic and the remaining chili, stir for 10 seconds until fragrant, then pour in the egg mixture all at once.

   🔍 Look for Medium-high 10 秒 · 10 seconds

   Visual: 蒜末边缘转浅金，闻到坚果香而非焦味Garlic turns pale gold at the edges and the kitchen smells nutty, not burnt

   You know it's right when: 蛋液入锅是一声连续的响，而不是零星噼啪The egg hitting the pan makes one loud continuous sizzle rather than a sputter

5. 5Let the egg sit undisturbed for 8 seconds, then push the set edges toward the centre with a spatula, tilting the pan so loose egg flows into the gap. Repeat 3 to 4 times.

   🔍 Look for Medium-high 共约 45 秒 · about 45 seconds total

   Visual: 大而软的蛋花表面油亮，底部浅金不焦Big soft curds with glossy wet surfaces; the bottom is light gold, never brown

   You know it's right when: 倾斜锅时几乎没有流动蛋液Almost no liquid egg runs when you tilt the pan

   Stop one push before it looks 'done' — carry-over heat finishes the curds on the plate.

6. 6Scatter the scallion greens over, give one last fold, and slide the eggs onto a plate immediately.

   🔍 Look for

   Visual: 蛋花成形但会轻轻颤动，翠绿葱花衬金黄蛋块Curds hold their shape but jiggle; bright green scallion against gold egg

   You know it's right when: 中心已凝固但仍湿润发亮The centre is set yet still looks moist and shiny