Crack eggs into a bowl and beat until uniform and slightly foamy — this helps them cook evenly. Add a pinch of salt and, optionally, a splash of Shaoxing or rice wine. Chop green onions, garlic, or other aromatics and have everything staged before the heat goes on. Cut any vegetables like tomatoes into chunks ahead of time. Stir-frying moves fast — nothing should be fetched mid-cook.

在中高火到高温上加热煎锅直到非常热。加足够油以覆盖底部；等待它闪烁，然后一次倒入打好的蛋。 蛋快速凝固。在高温10秒后（中高火最多50秒），它们应该大多凝固但顶部仍略微有液体。温柔地炒和折叠进大的、软的蛋块。不要让它们无人看管——它们会过度烹饪。 它们看起来刚好凝固并仍有光泽时的那一刻，立即将它们移到碗。残留热保持在锅外烹饪它们。 对于完全炒菜：加更多油，在高温上重新加热，烹饪芳香物质（例如大蒜）约30秒。加蔬菜；烹饪中到中高，搅动，3-5分钟。返回蛋，搅动一起50秒到3分钟直到完全凝固。总活跃时间：粗略3-6分钟。

Eggs are done when fully set, opaque, and firm with no translucent or wet areas — not browned or rubbery. Target internal temp is 71°C, though you'll read visuals, not a thermometer. Biggest mistake: pan not hot enough. Preheat until oil shimmers before adding eggs. A cool pan makes them flat and tough. Second mistake: overcooking early. Pull eggs while slightly underdone — residual heat finishes them. Serve immediately. They firm up fast as they sit.