Why Chinese Scrambled Eggs are Simply Better

Hint: it's just two teaspoons of ingredients and one extra minute of prep!

Welcome to issue #016 of our Cookbook Chronicles, where we share lessons from writing our cookbook, preserving my dad’s 50 years of experience as a Chinese chef.

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My dad’s made hundreds of thousands of scrambled eggs over his 50 years as a Chinese chef, and his secret isn’t expensive equipment or some complicated technique.

It’s two teaspoons of ingredients and one extra minute of prep.

In the video, we test my dad's pro chef eggs against a more typical batch of scrambled eggs while breaking down the three Chinese restaurant secrets that make scrambled eggs dramatically fluffier and tastier:

• The five ingredients he never skips

• Why most people aren't beating their eggs for long enough

• The cooking principle we call the “wet towel.

We posted this over the weekend and we’re already getting a bunch of rave reviews our community.

Here’s the full written recipe (convertible units, scalable ingredients) https://www.madewithlau.com/recipes/scrambled-eggs

We hope you all enjoy!

With love,
Randy & the Lau family