Q: Whenever I order Asian takeout, my requirements are simple: some kind of noodle stir-fry with eggs. I love the way the bits of eggs are so chewy and perfect and soak up the sauce, but I can't figure out how they get that way. Whenever I try to make it at home, I just get fluffy bits of scrambled eggs.
What are the restaurants doing differently with their eggs?
Sent by Keri
Editor: This is a good question, Keri! I admit I don't have any experience in this particular technique — readers, what would you suggest? Any good ideas or tips to share?