Stir-Fried Eggs with Fermented Bean Curd and Pine Nuts (Fu Ru Song Ren Chao Ji Dan)
你一定没试过的搭配「腐乳松仁炒鸡蛋」 · pan chinese cuisine
Pine nuts have been eaten in China for more than 3,000 years, prized both as a delicacy and as a food remedy, earning them the nickname "longevity fruit." Pine nuts can be eaten raw, toasted, boiled, or pressed for oil. This dish, fermented bean curd scrambled with eggs, is one the author remembers from a Cantonese restaurant years ago. Fermented bean curd, sometimes called "Eastern cheese," has a rich milky flavor that pairs surprisingly well with eggs, while the pine nuts add crunch. The dish is simple and quick to make.
Rosa DelgadoThird-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.Nutrition & allergens
Contains:EggMilk
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Dry-frying (gan bian) ↗
Drive off moisture in a bare wok to concentrate flavor and chew.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Place the fermented bean curd in a bowl and mash it into a paste with chopsticks or a spoon.
✅ Done when: The bean curd is fully broken down into a smooth paste with no large chunks.
- 2
Step 2
Add 4 medium eggs to the bowl with the fermented bean curd paste.
✅ Done when: All four eggs are in the bowl with the paste.
- 3
Step 3
Add milk, beat the eggs, and mix everything until the eggs, milk, and fermented bean curd paste are well combined. Be patient and work the mixture so the bean curd fully blends into the eggs.
✅ Done when: The mixture is uniform in color with no visible lumps of bean curd remaining.
Toast the pine nuts in a dry pan over low heat (they contain enough oil that no added oil is needed) until lightly browned and fragrant, then scoop out one third and set aside.
✅ Done when: The pine nuts are lightly toasted with a nutty aroma.
- 5
Step 5
Leave the remaining pine nuts in the pan and add oil (a little more than you would normally use for cooking, so the eggs do not turn out dry).
✅ Done when: The oil is added to the pan with the pine nuts.
Pour the egg mixture into the pan; once the edges set, push them toward the center. Use high heat and well-heated oil before adding the eggs, then control the heat carefully through the following steps. If the batch is too large for the eggs to set, reduce to low heat and cook them single-sided without stirring the bottom layer up.
✅ Done when: The edges of the eggs have set while the center is still soft.
- 7
Step 7
Once half of the egg mixture has set, turn the heat down to medium-low or turn it off, and use the residual heat to fold and layer the eggs over themselves, then plate them.
✅ Done when: The eggs are just set, silky and tender, and ready to plate.
- 8
Step 8
Sprinkle the reserved pine nuts over the plated eggs and serve.
✅ Done when: The reserved toasted pine nuts are evenly scattered on top of the eggs.