Wok-Charred Scallion Scrambled Eggs

Step by step

1. Crack the eggs into a large bowl. Add 1 tablespoon neutral oil, the water, sugar, bouillon, white pepper, and either the SMOKIN CHIPOTLE upgrade or the smoked paprika and kosher salt alternative.
2. Hold a fork nearly flat and beat the eggs hard for 1 to 2 minutes. Stop when the mixture is completely uniform and capped with fine bubbles. That foam is doing real work, so do not phone this part in.
3. Thinly slice the scallions, keeping the white and green portions separate. Stir the green portions with the rice vinegar and toasted sesame oil; set that fresh finish aside.
4. Heat a 12-inch carbon-steel wok or wide skillet over high heat until very hot. If using nonstick, preheat over medium-high instead. Add 1 tablespoon neutral oil, then scatter in the scallion whites. Leave them alone for 30 seconds, then stir until deeply browned at the edges, 30 to 60 seconds more. Add the ginger and stir for 10 seconds.
5. Reduce the heat to medium-low and add the remaining 1/2 tablespoon neutral oil. Beat the eggs briefly once more, then pour them into the pan. Let the bottom puff for about 10 seconds.
6. Use a broad spatula to push the cooked egg from the outside toward the center while tilting the pan so liquid egg reaches the open spaces. Fold slowly rather than chopping the curds into confetti. Cook until the eggs form large, glossy curds with no loose liquid remaining and reach 160°F, about 1 to 2 minutes.
7. Take the pan off the heat immediately. Spoon the scallion-green, vinegar, and sesame mixture over the eggs and serve while the curds are still plush. DUNZO!