Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 10 large eggs
- 1 tablespoon water
- 1 teaspoon cornstarch
- 2 teaspoons neutral cooking oil, for the egg mixture
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon Salted Perfection SWEET GINGER (optional upgrade), or 1/2 teaspoon finely grated fresh ginger plus 1/4 teaspoon kosher salt
- 3 scallions, white and green parts separated and thinly sliced
- 2 tablespoons neutral cooking oil, divided
- 1 1/2 teaspoons soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
Allergen check: Egg, Soy, Sesame recognized in these ingredients. Check package labels and substitutions.
Step by step
- Whisk the water and cornstarch in a large bowl until completely smooth. Add the eggs, 2 teaspoons neutral oil, sugar, chicken bouillon, white pepper, and either Salted Perfection SWEET GINGER or the measured ginger-and-salt alternative.
- Beat the eggs briskly for 1 to 2 minutes, moving the fork or whisk back and forth until the whites and yolks are fully blended and the surface looks lightly foamy. Stir in the scallion whites.
- Combine the soy sauce, rice vinegar, and toasted sesame oil in a small bowl. Keep this finishing sauce ready; these eggs move fast once they hit the pan.
- Heat a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Add 1 tablespoon neutral oil and swirl to coat. Stir the egg mixture again, then pour half into the skillet.
- Let the edges puff for about 5 seconds, then use a flexible spatula to push and fold the eggs toward the center in broad strokes. Cook just until large, softly set curds form with no liquid egg remaining and the eggs reach 160°F, about 45 to 75 seconds. Transfer immediately to a serving platter.
- Repeat with the remaining 1 tablespoon neutral oil and egg mixture. Fold the second batch onto the platter, drizzle with the sesame-vinegar sauce, and scatter the scallion greens over the top. Serve immediately. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
Yield & storage
Original yield
Storage
Best served immediately. Refrigerate leftovers in an airtight container within 2 hours for up to 3 days. Reheat gently in a covered skillet over low heat or in short microwave intervals until the eggs reach 165°F.
From Tony’s kitchen
Big, tender egg curds with ginger warmth, scallion snap, savory depth, and a sharp little sesame-vinegar finish. Two quick batches keep the pan hot and the eggs plush instead of crowded and watery.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Egg, Soy, Sesame
- Eggs
- water
- cornstarch
- neutral cooking oil, for the egg mixture
- granulated sugar
- chicken bouillon powder
- ground white pepper
- Salted Perfection SWEET GINGER (optional upgrade), or finely grated fresh ginger plus kosher salt
- scallions, white and green parts separated and thinly sliced
- neutral cooking oil
- soy sauce
- unseasoned rice vinegar
- toasted sesame oil
Sweet Ginger blend: Sea salt, Ginger
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
