Zucchini Scrambled Eggs | Light, Juicy, Summer Chinese Comfort

西葫芦炒鸡蛋

Zucchini Scrambled Eggs | Light, Juicy, Summer Chinese Comfort — Home-styleNorthern China home cooking.

Ingredients

• zucchini
• eggs
• neutral oil
• light soy sauce
• salt
• sesame oil

Instructions

1. Halve zucchini, scoop out seeds. Slice into half-moons. (Zucchini uniform.)
2. Whisk eggs with salt until uniform. (Egg mixture pale yellow.)
3. Heat oil over medium-high. Add zucchini, cook 60 seconds without stirring. (Edges translucent.)
4. Push zucchini aside. Add oil, pour eggs. Let set 10 seconds. (Egg bottom sets.)
5. Scramble eggs, toss with zucchini. Add soy sauce and sesame oil, serve. (Dish glossy.)