A classic Chinese breakfast dish featuring fluffy beaten eggs cooked in multiple thin layers and rolled up with savory fillings. Simple yet satisfying, perfect for a protein-packed morning meal.
These Fluffy Chinese Egg Rolls are a beloved breakfast staple across China. Thin layers of perfectly seasoned eggs are stacked and rolled together, creating a light, fluffy texture that is incredibly comforting. Quick to make and endlessly adaptable to your favorite fillings.
## Ingredients
**Main Ingredients:**
– 4 large eggs
– 2 stalks scallions, finely chopped
– 1 medium carrot, finely diced (optional)
– 2 tbsp vegetable oil
**Seasonings:**
– ½ tsp salt
– ¼ tsp white pepper
– 1 tsp soy sauce
– 1 tsp cornstarch mixed with 2 tbsp water
## Instructions
1. **Prepare the egg mixture:** Crack eggs into a bowl and beat thoroughly. Add salt, white pepper, and cornstarch water mixture. Stir in half the scallions.
2. **Cook the first layer:** Heat a non-stick pan over medium-low heat. Add ½ tbsp oil and let it coat the bottom. Pour in about ¼ of the egg mixture, tilting the pan to form a thin, even layer.
3. **Layer and cook:** When the bottom is set but surface is still slightly wet, gently roll the egg layer into a log shape. Push to one side of the pan.
4. **Continue layering:** Add another ½ tbsp oil, pour another ¼ of egg mixture, and repeat the rolling process. Continue until all egg mixture is used, building up the roll.
5. **Steam for fluffiness:** Transfer the egg roll to a steamer or cover the pan and steam for 2 minutes to make the eggs extra fluffy.
6. **Slice and serve:** Remove from heat, let cool slightly, then slice into rounds. Garnish with remaining scallions and serve warm with soy sauce or chili sauce.
## Tips
– Keep heat low to medium-low for the fluffiest results
– The cornstarch water is the secret to soft, non-rubbery eggs
– Add cooked ground pork or shrimp for a heartier version