Step 1 of 4

Scramble the eggs and stop early

Heat 2 tablespoons of the oil in a wok or wide skillet over a high heat until it shimmers. Pour in the beaten eggs, let them puff at the edges for a few seconds, then push them through the pan in large folds. Tip them onto a plate while they are still visibly soft and a little wet.

— They cook again later. Eggs taken to done here come back to the pan rubbery.