Scrambled Eggs and Green Chilies

Qingjiao Chao Jidan (青椒炒鸡蛋)

Spicy, healthy, and delicious – these scrambled eggs combine perfectly with fragrant heat of green chilies and the unrivaled combination of scallion, ginger, and garlic.

Traditionally, Scrambled Eggs and Green Chilies can be quite spicy, so definitely have some bowls of rice at the ready. Rice will really help to offset some of the excess heat. Nevertheless, prepare for the spiciness and embrace it. The type of Green Chili typically used for this dish is called Er Jing Tiao (二荆条) which is a long, spicy chili pepper with a similar flavor to cayenne peppers. In fact, if unable to find Er Jing Tiao, cayenne pepper would be a reasonable substitute. You can also utilize other types of green chilies to play around with the flavors. However, the chili pepper should be medium spicy with a somewhat low water content. Green Bell Peppers have a higher water content and won’t stir-fry the same.

Ideally, when cooking the Green Chilies, you’ll want to draw out the “Breath of the Wok” (锅气). Use a medium high to high heat to do this. In a home kitchen, this is difficult to achieve without a very strong flame. With the metal super-heated, small tendrils of smoke will waft from nearly every surface of the wok. There shouldn’t be a burning or putrid smell from the oil. When the Aromatics and Chilies are added to this hot wok, they should sizzle dramatically and cook in seconds. Scrambled Eggs and Green Chilies doesn’t need this smoky wok flavor to be delicious, but it’s one simple way to elevate and already incredible dish.

Another integral step is thoroughly mixing the Eggs. This allows the Eggs to obviously cook more evenly and by doing so, will prevent the Eggs from sticking and burning in the wok. If parts of the Egg are cooking at different rates, this is more likely to happen. Eggs cooked in this manner will not have as good of a texture and flavor. It’s recommended to beat the Eggs for at least 2 minutes or until the whites and yolks are a homogonous yellow. As with most Chinese Egg Dishes, you’ll need to use quite a lot of hot oil with frying the Eggs. Much of this oil will be drained away later and used with cooking the Green Chilies, but don’t be surprised if there’s excess oil when you plate the dish. This excess spicy oil will help to keep the dish hotter longer. Also, some of this oil will combine with your rice when the Eggs are added to your bowl, making the rice taste incredible.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Serving: 2 - 4 people

Ingredients

5 – 7 Long Green Chilies (二荆条; About 100 - 150 grams)

Aromatics
2 large cloves of Garlic
1 4-inch white stalk of Big Scallion (大葱)
1 2-inch cube of Ginger

4 Eggs

Egg Seasonings
1/2 tsp. White Vinegar
1/4 tsp. Salt
1/4 tsp. White Pepper
1/2 cup of Peanut Oil

Seasonings
2 tsp. Light Soy Sauce
1/2 tsp. Salt
1/2 tsp. White Sugar
1/4 tsp. Ground White Pepper

Brightening Oil
1/2 tsp. Scallion Oil

Directions

1.) Slice the Green Chilies about 1/8-inch thick and set them aside in their own bowl.

(The Green Chilies can also be cut a little thicker at 1/4-inch-thick, but avoid cutting the Chilies thicker than this).

2.） Prepare the Aromatics, placing everything into the same bowl:

• Peel, smash, and finely mince the Garlic.
• Finely slice the white stalk of Scallion.
• Peel, smash, and finely mince the Ginger.

3.) Crack the Eggs and add them to an empty bowl. Add the Egg Seasonings (Vinegar, Salt, and White Pepper). Then, use chopsticks to beat them thoroughly for about 2 minutes, lifting and dropping the Eggs to incorporate plenty of air.

4.) Quickly season the wok: Add 1/2 cup of Oil to the wok and heat it on high, swirling the Oil around to coat the sides of the wok. Once the Oil reaches its smoke point, pour the Oil into a pot and add about 1/2 cup of fresh Peanut Oil.

5.) Heat the Peanut Oil on medium-high until hot and add the beaten Eggs, which should instantly form a bubbly solid layer floating on the Oil. Swirl the Eggs around the bottom of the wok gently a few times, then slide them slightly to the side, and ladle some of the hot Peanut Oil over the center of the Eggs. Flip the Eggs once to briefly finish cooking the other side and then scoop them out of the wok with a large slotted spoon, leaving behind the excess Oil.

(There should be slightly less than 1/4 cup of Peanut Oil left in the wok. If there is too much Oil, remove some with a ladle. Also, keep the Scrambled Eggs in a sieve or colander so the excess Oil can drain away. There will be a bit of excess Oil when the dish is finished cooking – this is normal – but it’s best if the dish isn’t swimming in a pool of Oil).

6.) With the Oil still hot, add the Aromatics and Green Chilies, increasing the heat to high and stir-frying everything a few seconds until fragrant with most of the excess moisture evaporated.

7.) Pull the wok away from heat and add the Scrambled Eggs atop the Green Chilies and Aromatics. Add the Seasonings (Soy Sauce, Salt, Sugar, and White Pepper). Return the wok to heat and stir-fry everything, mixing thoroughly and breaking up the Eggs into little pieces.

8.) Add a splash of Brightening Oil, mix once more. Then, slide the delicious Scrambled Eggs and Green Chilies onto a serving plate and serve the dish hot with individual bowls of white rice.

 

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