Egg and Pickled Chili Stir-fry (剁椒鸡蛋)

Method4 steps · about 8 min

1. 1

   Step 1: Have the minced garlic, chili sections and ready pickled chili garlic sauce within reach. Crack the five eggs into a bowl, add the 2 tablespoons water and lightly beat until the yolks and whites are fully combined.

   Uses 5 eggs · 2 tbsp water for beating the eggs

2. 2

   Step 2: Heat 2 tablespoons of the divided oil (2 tbsp) in a wok or frying pan until very hot. Pour in the beaten eggs from step 1; they should bubble immediately. Push the set egg aside so the uncooked egg flows into the centre. Break into smaller pieces and transfer to a plate as soon as no runny egg remains.

   Uses 2 tbsp oil for scrambling the eggs · beaten eggs and water

3. 3

   Step 3: Add the remaining ½ tablespoon oil to the same wok or pan. Stir in the ready pickled chili garlic sauce (2 tbsp), minced garlic (1 tbsp) and optional fermented black beans (1 tsp). Fry until fragrant.

   Uses Remaining ½ tbsp oil for the chili sauce · 2 tbsp ready pickled chili garlic sauce, or adjust to taste · 1 tbsp minced garlic · 1 tsp fermented black beans, optional

4. 4

   Step 4: Add the fresh chili sections and the cooked eggs from step 2 to the fragrant sauce from step 3. Stir-fry for another 10 seconds to distribute everything evenly, then dish out and serve immediately. Separately prepared steamed rice makes a suitable accompaniment.

   Finish the chili eggs · 1 minUses fragrant chili sauce in the wok · Cooked eggs from step 2 · 20 g fresh chili pepper, cut into sections