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Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 3 eggs
  • Handful of prawns, preferably deveined
  • 1 tsp Chinese cooking wine
  • 1 tbsp cornflour
  • 2 tbsps water
  • Pinch of salt & pepper
Optional
  • Chilli oil
  • Spring onions
  • Sesame seeds
Chinese Scrambled Egg Chinese Scrambled Egg

Chinese Scrambled Egg

Super fluffy and easy Chinese scrambled eggs. The secret ingredient here is the cornflour water for tenderising - it prevents some of the protein strands in the egg from connecting and becoming rubbery. The result is fantastic and such a great time-saver of a recipe!


  1. Marinate the prawns in the cooking wine, salt and pepper for around 10 mins.
  2. Mix the cornflour with water until dissolved and beat in the eggs until well combined.
  3. Pan fry the prawns for around 2 mins until about cooked through and slightly browned. Remove and add these into the egg mixture.
  4. Heat up a pan with a generous serving of oil until hot. Pour in the egg & prawn mixture and immediately turn down the heat to low. Gently push the egg from the outer edges towards the centre so it gathers a bit in the middle. Cook for around 2-3 mins, until it's almost cooked but slightly runny in certain parts. Remove from the heat.
  5. Sprinkle on some chopped spring onions, and an optional drizzle of chilli oil. Serve over rice or eat as it is!
Chinese Scrambled Egg Chinese Scrambled Egg

Chinese Scrambled Egg

Super fluffy and easy Chinese scrambled eggs. The secret ingredient here is the cornflour water for tenderising - it prevents some of the protein strands in the egg from connecting and becoming rubbery. The result is fantastic and such a great time-saver of a recipe!

favorite
print
like
Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 3 eggs
  • Handful of prawns, preferably deveined
  • 1 tsp Chinese cooking wine
  • 1 tbsp cornflour
  • 2 tbsps water
  • Pinch of salt & pepper
Optional
  • Chilli oil
  • Spring onions
  • Sesame seeds
  1. Marinate the prawns in the cooking wine, salt and pepper for around 10 mins.
  2. Mix the cornflour with water until dissolved and beat in the eggs until well combined.
  3. Pan fry the prawns for around 2 mins until about cooked through and slightly browned. Remove and add these into the egg mixture.
  4. Heat up a pan with a generous serving of oil until hot. Pour in the egg & prawn mixture and immediately turn down the heat to low. Gently push the egg from the outer edges towards the centre so it gathers a bit in the middle. Cook for around 2-3 mins, until it's almost cooked but slightly runny in certain parts. Remove from the heat.
  5. Sprinkle on some chopped spring onions, and an optional drizzle of chilli oil. Serve over rice or eat as it is!