Soft Scrambled Eggs Recipe with Chinese Barbecue Pork and Chives
This creamy soft scrambled eggs recipe with Chinese barbecue pork and chives makes a fantastic and filling breakfast eggs dish that literally takes minutes to make. Using a combination of Eastern and Western techniques, the result is the silkiest creamiest eggs that we can happily eat every day.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 4 eggs (separated)
- 100 g char siu pork (chopped finely)
- 1/2 bunch spring onions (white parts)
- 1 tbsp neutral oil
- 50 g butter
- 1-2 tsp toasted sesame oil
- Salt
- 1/2 bunch garlic chives (blossoms and finely cut stems)
Instructions
- 1
In a wok over medium heat add the neutral oil and when hot, add the char siu pork and the spring onions. Stir until warmed through.
- 2
Whisk the egg whites until large bubbles start to appear.
- 3
Break up the egg yolks and pour them into the egg whites and combine. Do not whisk. Stir in the toasted sesame oil.
- 4
Turn the wok up to high and add the butter. When it starts to foam add the egg mixture.
- 5
Leave the mixture for 20-30 seconds, then rotate the cooked portioned of the eggs to the side of the wok and tilt the wok to over the bottom of the wok with the uncooked egg mixture.
- 6
Continue this until the eggs have cooked enough so that there's no liquid eggs left.
- 7
Immediately serve with the garlic chives, salt to taste and hot sauce or soy sauce on the side.