Scrambled eggs are all about texture: big, soft, custardy curds that glisten rather than brown. The secret is low heat, a splash of water, and patience. Then comes the WAH Truffle — the earthy aroma hits the warm eggs perfectly.
Method
- 1
Crack the eggs into a bowl. Add water, salt, and sugar. Beat gently with chopsticks — you're not trying to whip air in, just combine. The water is what keeps them silky.
- 2
Heat a non-stick pan or wok over the lowest heat you have. Add the oil and swirl to coat.
- 3
Pour in the eggs. Let them sit undisturbed for 20 seconds until the edges just start to set.
- 4
Now, with a silicone spatula, slowly push the eggs from the edges toward the center in big gentle folds. Keep it slow — the curds should be large and soft, not tiny and dry. This takes 3-4 minutes. Low and slow is the rule.
- 5
When they're 80% set but still glistening and slightly runny, kill the heat. The residual heat will finish them.
- 6
Slide onto plates immediately. Spoon WAH Truffle over the top — aim for 1 tbsp per plate so every bite gets some.
- 7
Drizzle with a few drops of soy sauce, scatter scallions and white pepper. Serve with toast or congee.
WAH tip
If the eggs look done in the pan, they're overdone on the plate. Pull them early. Also, cold eggs straight from the fridge will seize up — let them sit out for 10 minutes first.
