5 Minute Chinese Egg Stir Fry | Vinegar in Scrambled Eggs?

What happens when you add vinegar to scrambled eggs? This quick Chinese egg stir-fry combines soft eggs with fermented chopped chili, scallions, soy sauce, and vinegar. The vinegar balances the richness of the eggs and gives the dish a brighter, fresher flavor. The key is timing: add the vinegar sauce near the end and pour it along the hot edge of the wok. Let it bubble briefly before tossing everything together. 🥚 Ingredients • Eggs • Fermented chopped chili • Scallions • Vinegar • Light soy sauce • Cooking oil • Water 🍳 How to Make It 1. Lightly beat the eggs, leaving some texture 2. Mix vinegar, soy sauce, oil, and water 3. Pour the eggs into a hot, oiled wok 4. Let the bottom set before gently folding 5. Keep the egg pieces large and tender 6. Add the fermented chili and scallions 7. Pour the sauce along the hot wok edge 8. Let it bubble briefly, then toss and serve Tips: • Add the vinegar sauce near the end • Avoid pouring it directly onto the eggs • Stop cooking while the eggs remain tender • Adjust the vinegar to your preferred taste Which type of vinegar would you use for this dish? Let me know in the comments! ⏱️ Chapters 00:00 Vinegar with scrambled eggs? 00:12 Making the vinegar sauce 01:12 Stir-frying the eggs 02:21 When to add vinegar #ChineseFood #EggRecipe #StirFry #ChineseCooking #QuickRecipes