Cucumber Scrambled Eggs Recipe | Quick 15-Min Chinese Home Cooking

黄瓜炒蛋

Cucumber Scrambled Eggs Recipe | Quick 15-Min Chinese Home Cooking — a Chinese recipe, ready in about 18 minutes. Step-by-step instructions with photos.

Ingredients

• cucumber
• eggs
• light soy sauce
• sesame oil

Instructions

1. Thinly slice cucumber (¼ cm thick) on diagonal. Toss with 2 g (¼ tsp) fine sea salt and let sit 5 minutes. Gently pat dry with paper towel — do not rinse or squeeze.
2. Whisk eggs with 10 ml (2 tsp) water until just combined — no froth. Season lightly with white pepper (optional).
3. Heat wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add 10 g (2 tsp) neutral oil (e.g., canola or peanut). Swirl to coat.
4. Pour in egg mixture. Let sit undisturbed 5 seconds, then gently push from edges toward center with spatula as curds form. Stop cooking when eggs are ~90% set — still slightly glossy and soft.
5. Transfer eggs to a plate. Wipe wok clean. Reheat over medium heat, add remaining 5 g (1 tsp) oil, then add cucumber. Stir-fry 60 seconds until just warmed through and bright green. Return eggs, drizzle with light soy sauce and sesame oil. Toss gently 10 seconds and serve immediately.