This creamy soft scrambled eggs recipe with Chinese barbecue pork and chives makes a fantastic and filling breakfast eggs dish that literally takes minutes to make. Using a combination of Eastern and Western techniques, the result is the silkiest creamiest eggs that we can happily eat every day.
Our creamy soft scrambled eggs with Chinese barbecue pork and chives is cooked to around the same ‘doneness’ as good French-style scrambled eggs with big curds, but these soft scrambled eggs have a much lighter texture. That makes them even more special and perfect for leisurely weekend breakfast.
While you could easily eat these silky eggs on their own with salt and pepper for a light breakfast or snack, this soft scrambled eggs recipe is next in our series of Weekend Eggs dishes, which we imagine you tucking into over a long slow breakfast or brunch, so the Chinese barbecue pork and chives are essential.
If you haven’t dropped by in a while, we rebooted our Weekend Eggs series that launched with Grantourismo over a decade ago. Recipes posted so far in the revived breakfast recipe series include Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
Before I tell you all about this creamy soft scrambled eggs recipe with Chinese barbecue pork and chives, Lara and I have a favour to ask. Grantourismo is reader-supported. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with my images.
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Now let’s tell you how to make creamy scrambled eggs with Chinese barbecue pork and chives.
Soft Scrambled Eggs Recipe with Chinese Barbecue Pork and Chives
This soft scrambled eggs recipe with chives and Chinese barbecue pork is based on a Cantonese technique where the whites and the yolks are separated. The whites are whisked briskly and once the egg whites are fluffy, the yolks are added and lightly mixed through.
Then this is where my technique for these soft scrambled eggs veers away from the Cantonese scrambled eggs. I do away with the additions of corn starch, sugar, Shaoxing wine, salt, and MSG, and I just add a generous dash of toasted sesame oil.
This egg mixture is tossed into a hot wok with foaming butter. You then need to wait for the centre of the eggs to cook and push the cooked egg mixture to one side, tilt the wok to let the still-liquid eggs cook, then repeat those steps until all the eggs are just cooked.
To this version of soft scrambled eggs, I add Chinese barbecue pork or char siu pork and some slices of scallions or spring onions, and then I top the finished creamy scrambled eggs with plenty of sliced garlic chives.
While these creamy scrambled eggs are delicious just with the Chinese barbecue pork, scallions and chives, we do love to dip each mouthful into our own homemade Sriracha sauce. Our Chinese friends enjoy a little soy sauce on the side.
If you’re not a pork lover or meat-eater, feel free to add whatever ingredients you like to the eggs – smoked salmon at the last minute comes to mind, as do chunky pieces of cooked crab.
Tips for Making These Soft Scrambled Eggs
You could make these soft scrambled eggs in a normal saucepan, however, it’s tricky if you’re making a meal for more than two people. Even when making these creamy scrambled eggs for one person you have to work carefully and slowly to achieve the desired result.
Using a seasoned carbon steel wok for this soft scrambled eggs recipe not only allows you to make a larger batch of eggs, the smoky aromas will enhance what is already a wonderfully aromatic dish. Have your plates and garnish ready, as these eggs needs to be served hot.
Creamy Soft Scrambled Eggs Recipe with Chinese Barbecue Pork and Chives
- Carbon Steel Wok
- 4 eggs separated
- 100 g char siu pork chopped finely
- 1/2 bunch spring onions white parts
- 1 tbsp neutral oil
- 50 g butter
- 1-2 tsp toasted sesame oil
- 1/2 bunch garlic chives blossoms and finely cut stems
- In a wok over medium heat add the neutral oil and when hot, add the char siu pork and the spring onions. Stir until warmed through.
- Whisk the egg whites until large bubbles start to appear.
- Break up the egg yolks and pour them into the egg whites and combine. Do not whisk. Stir in the toasted sesame oil.
- Turn the wok up to high and add the butter. When it starts to foam add the egg mixture.
- Leave the mixture for 20-30 seconds, then rotate the cooked portioned of the eggs to the side of the wok and tilt the wok to over the bottom of the wok with the uncooked egg mixture.
- Continue this until the eggs have cooked enough so that there's no liquid eggs left.
- Immediately serve with the garlic chives, salt to taste and hot sauce or soy sauce on the side.
Do let us know if you make our soft scrambled eggs recipe with Chinese barbecue pork and chives in the comments below as we’d love to know how they turn out for you, and if you enjoy the dish, we’d also appreciate a rating.