Help Me Make Better Egg Stir-Fry

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Feb 3, 2012
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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?

Next question?

Related: Weeknight Recipe: Quick and Easy Fried Rice

(Image: Emma Christensen)

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Eggs
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