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

黄瓜炒蛋

Cucumber Scrambled Eggs Recipe | Quick 15-Min Chinese Home Cooking — Home-styleNorthern China home cooking.

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. (Cucumber slices look slightly translucent and lightly damp, not dripping wet.)
2. Whisk eggs with 10 ml (2 tsp) water until just combined — no froth. Season lightly with white pepper (optional). (Egg mixture is pale yellow and homogenous, with no streaks or foam.)
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. (Oil shimmers faintly with thin, even ripples.)
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. (Eggs form large, soft curds with visible sheen; no browning or dry edges.)
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. (Cucumber retains vibrant green color and crisp-tender bite; eggs remain moist and separate.)