Daddy Lau's Chinese Scrambled Eggs

Steps

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1. 1
   Crack 5 eggs into a bowl and add 1 tablespoon of oil.
   ▶ ≈1:09
2. 2
   Add 1/4 teaspoon of white pepper to reduce the gamey aroma of the eggs.
   ▶ ≈2:09
3. 3
   Add 1/2 teaspoon of chicken bouillon powder to enhance the umami flavor.
   ▶ ≈3:05
4. 4
   Add 1/2 teaspoon of salt to make the eggs more juicy and fluffy.
   ▶ ≈3:45
5. 5
   Add 1/2 teaspoon of sugar to balance flavors and make the eggs fluffier.
   ▶ ≈4:48
6. 6
   Vigorously whisk the eggs using a horizontal wave motion with a fork, fully incorporating whites and yolks while creating air bubbles. Continue until the mixture is foamy and uniform in color.
   ▶ ≈6:12
7. 7
   Heat the pan over high heat until it is fully hot.
   ▶ ≈10:41
8. 8
   Add 1 tablespoon of oil to the hot pan.
   ▶ ≈10:59
9. 9
   Stir the egg mixture one more time before pouring, as the ingredients will have begun to settle.
   ▶ ≈11:12
10. 10
    Pour the egg mixture into the pan and immediately reduce heat to low. Gently stir the eggs.
    ▶ ≈11:18
11. 11
    Begin the liquid phase by gently stirring and lifting the cooked egg curds to allow fresh liquid to contact the hot pan surface, for about 30 to 40 seconds.
    ▶ ≈12:14
12. 12
    Move into the solid phase by scanning for any uncooked bits of egg, flipping them onto the hot surface while pushing cooked curds to the edges. Turn off heat as soon as the eggs are just set but still soft and fluffy.
    ▶ ≈13:02