Help Me Make Better Egg Stir-Fry

Help Me Make Better Egg Stir-Fry

Faith Durand
Feb 3, 2012

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?

Related: Weeknight Recipe: Quick and Easy Fried Rice

(Image: Emma Christensen)

moving--truck moving--dates moving--dolly moving--house moving--cal Created with Sketch. moving--apt