Scrambled Eggs with Fermented Bean Curd

Scrambled Eggs with Fermented Bean Curd

　　Ingredients: eggs plus fermented bean curd, chopped scallions. We ran out of fermented bean curd at home, so we used red fermented tofu (南乳) as a substitute. It’s red, and adding it gives the eggs a nice color. We also happened to find some leftover spinach from last time in the fridge. After blanching, chopping, and squeezing out excess water, we used it to replace the scallions.

　　Mix all these ingredients evenly. Heat oil in a pan, pour in the mixed egg mixture, and scramble over low heat. Once the top part of the egg is mostly set, flip it over and continue cooking.

　　If you’re worried about flipping it properly, you can first tilt the egg pancake onto a plate at an angle, then invert the plate over the pan and flip it back in one motion. The egg pancake will come out perfectly. You’ll get a faint aroma of fermented bean curd, and the color looks great too.

　　Although it’s a bit salty, we still managed to finish the task of eating it all. You can all give it a try, but be mindful of how much fermented bean curd you use. Just add a little to the egg mixture—adjust the flavor to be slightly lighter than your usual savory dishes, and it should be just right.