Ingredients
Scale
- 6 eggs
- 3–6 stalks of scallions (green part only)
- lump crab meat
- oil (for shallow frying)
- salt to taste
Instructions
- Mince the scallions and set aside.
- Crack 6 eggs into a bowl and scramble. Add the scallions and salt to taste. Then, add a few spoonfuls of crabmeat based on your preferences. Gently fold the crabmeat into the eggs.
- Heat a non-stick pan on medium-high heat and add enough oil so it covers the pan entirely. You can test if it’s ready by sticking a wooden spoon into the oil. It will bubble when it’s ready.
- Add the eggs to the pan and as the edges cook, bring it to the middle of the pan with a spoon or spatula (I use chopsticks). Then, let the raw egg ooze out to the edges and continue to cook. Continue this technique until the eggs are mostly set. Remember that it does not need to cook 100% because it will continue to cook off the heat.
- Then, wiggle the pan to loosen the eggs from the bottom and give it a flip. You can use a spatula to help you do this. Transfer to a plate and garnish with more scallions, sriracha, kewpie mayo and/or more crabmeat. Enjoy!