Chinese-Style Scrambled Eggs

• 5 duck eggs (or hen eggs if that’s what you’ve got!)

• A pinch of sea salt and ground pepper

• 1 tsp sesame oil

• A small handful of sugar snap peas, sliced into strips

• A small handful of soaked shiitake mushrooms, sliced

• Splash of chicken stock

• Dash of Shaoxing rice wine

• Pinch of sugar

• Hoisin sauce (for drizzling)

• Butter or oil for frying

• Lettuce leaves (gem or iceberg work best)

• Optional toppings: coriander, spring onions, shredded carrot, bean sprouts

PREPARATION

1. Beat the Eggs
   Crack 5 duck eggs into a bowl. Add a pinch of sea salt, some black pepper, and sesame oil. Beat well until smooth.

2. Prep the Veg
   Slice sugar snap peas into thin strips. Soak shiitake mushrooms in hot water for 30 minutes, then slice.

3. Parboil the Sugar Snaps
   In a pan of chicken stock with a splash of Shaoxing wine and a pinch of sugar, blanch the sugar snaps for 30 seconds to retain crunch but remove the raw edge. Set aside.

COOKING

1. Wok Time – The Egg Transformation
   Heat your wok until smoking hot. Add oil, swirl it around, then pour in the eggs. Stir like a scramble but… keep going!
   Cook them down — beyond soft, beyond set — until they become drier, almost like little fluffy egg crumbs. This can take 6–8 minutes. Use your spatula to press and chop as you go. Trust the process.

2. Veg Toss
   Once the eggs are meaty and dry, toss in your sugar snaps and shiitake mushrooms for a final stir-fry.

3. Assemble the Wraps
   Spoon the egg mixture into crisp lettuce cups. Top with spring onions, coriander, maybe a drizzle of hoisin sauce. Boom — it’s like duck pancakes met scrambled eggs and became legends.