Scrambled eggs. What’s not to love about scrambled eggs? They’re so accessible; they don’t care whether you make them look good or bad, not like the superficial eggs over easy or the pretentious sunny-side up. (Don’t tell them I said that). And they’re versatile. They go with the flow, you know? You can throw anything in the mix and they’ll take it. They’re also always up to just relax and stay simple. Most importantly, they taste delicious. Today, scrambled eggs and I took our relationship to the next level: I learned how to cook them!

To start out, crack an egg into a bowl. Chop up some green onion to add in.

Throw in a pinch of salt as well.

Heat up some oil–you’ll need a bit more than for fried eggs. While you’re waiting for it to heat up, beat your egg mixture. We like to use chopsticks for this, but if you don’t have a pair on hand, a whisk will work just fine.

Once your oil has been heated up, it’s time to add what my mom calls the ultimate spice and the secret ingredient to stir-fries: Chinese Five Spices. This spice is a mixture of cinnamon, star anise, fennel, ginger, cloves, white pepper, and licorice root (yes, that’s seven spices, not five). It’s very aromatic and adds a great flavor. You can buy it from Amazon here. Let the oil soak up the spice and cook it.

Pour your egg into the skillet, while still beating the mixture.

Your egg will immediately begin to firm up. Go ahead and start breaking up the egg by flipping it over and cutting into the egg.

Once your eggs become fluffy and fully cooked, they’re ready to eat. Easy!

Scrambled Eggs

Ingredients:

• 1 egg
• 1 pinch of salt
• 1 stalk of green onion
• 3 tbsp vegetable oil
• 1 pinch of Chinese five spices

Supplies:

• 1 bowl
• 1 knife
• 1 whisk
• 1 nonstick skillet
• 1 wooden spatula
• 1 stove

Steps:

1. Crack your egg into a bowl.
2. Add a pinch of salt into the bowl.
3. Dice some green onion and add into the bowl.
4. Put your skillet on the stove at high heat.
5. Pour three tablespoons of vegetable oil into the skillet and cover the skillet.
6. Beat your egg mixture until frothy.
7. Let the oil heat up. You can test when the oil is ready by lifting the cover and holding your hand close to the surface of the skillet and feeling if the oil is emitting heat. Another way to check is if the oil moves around the pan with a water-like consistency, rather than the slower viscosity of the oil. Move your pan around to let the oil coat the bottom of the skillet.
8. Add a pinch of Chinese five spices to the oil.
9. Pour the egg mixture into the skillet while beating it.
10. As the mixture firms, use your spatula to flip it around and cut it into pieces.
11. Once the eggs are fluffy and cooked, slide them to the edge of the skillet and let the oil drain, then serve.

I ate my eggs with a side of blueberry Greek yogurt. Enjoy!