Topic: Cantonese Scrambled Eggs

[Skhilled (OP)]

I've always known that adding whipped egg whites will give you fluffier eggs. But I've never tried to add a slurry to them nor have I tried to separated them like this. I also have the same wooden spatula and love it. However, instead of just pushing the eggs around the pan and allowing the uncooked eggs to flow around the edges of the pan, I lift up the cooked eggs and allow the uncooked eggs to flow under the cooked ones which will allow create taller, fluffier scrambled eggs. I'd like to try this but with a few of my options.

The eggs in the video are also under cooked which is OK if you like runny eggs but I don't. LOL This is why I lift the eggs and allow the uncooked eggs to flow under the cooked eggs. Then I will turn the eggs over to make sure the tops are cooked and not runny. But I'll still try this with my modifications. LOL