Whip up these airy Chinese-style scrambled eggs featuring salted chilies (Hunan-style duò jiāo - 剁椒) and garlic chives, perfect for your breakfast, lunch, dinner

How to Cook Duo Jiao Scrambled Eggs: A Flavorful Guide

Recipe by Annie Tibber


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Make these fluffy Chinese scrambled eggs with salted chilies (Hunan-style duò jiāo – 剁椒) and garlic chives for any meal.


  • 6 large eggs

  • 1/2 teaspoon of sesame oil

  • 1/8 teaspoon of white pepper

  • 1 teaspoon of cornstarch (mixed into a slurry with 1 tablespoon of water)

  • 3 tablespoons of neutral oil

  • 1/3 cup of Chinese garlic chives (chopped, roughly equivalent to a handful; you can also substitute with 3 tablespoons of finely chopped regular chives or scallions)

  • 1/4 cup of Hunan salted chilies (duò jiāo – 剁椒) (ensure not to include excess liquid)


  • In a medium-sized bowl, combine the eggs, sesame oil, and white pepper. Whisk the mixture using chopsticks, a fork, or a small whisk for about 1 minute, or until you notice frothy bubbles forming on the surface of the eggs. Create a slurry by mixing the cornstarch with 1 tablespoon of water and then incorporate it into the egg mixture.
  • Heat a wok on high heat or a nonstick skillet on medium-high heat. Once it’s thoroughly heated, add the oil and then the garlic chives. Cook until the chives wilt but remain vibrant green (avoid browning them). Add the Hunan salted chilies (duo jiao), being careful not to include the liquid from the peppers, as it can make your eggs cook unevenly. If you’re using regular chives, which are more delicate, reverse the order and add the duo jiao to the wok before the chives to prevent them from burning.
  • When the wok becomes very hot again (steaming), pour in the egg mixture. You should see immediate bubbling at the edges. Stir the eggs with a wok spatula (or a rubber spatula if using a nonstick skillet) using wide scooping motions to fold the eggs toward the center. Swirl any uncooked egg back onto the hot surface of the wok. Precision isn’t essential—just ensure you use broad strokes to create large, fluffy chunks, and keep the eggs moving to prevent overcooking.
  • When the eggs are just set (there may still be small pockets of runny portions), turn off the heat and promptly transfer them to a plate. The eggs will continue to cook from their residual heat as you serve them at the dinner table.

I indulge in these incredibly soft Chinese scrambled eggs with salted chilies (Hunan-style duò jiāo – 剁椒) at least twice a week when I’m dining alone. I savor them regardless of the time of day—whether it’s breakfast, lunch, or dinner.

In fact, my entire family is well aware that, during the week, I primarily sustain myself with a carton of eggs, a jar of duo jiao, rice, and a box of pre-washed spinach (quickly stir-fried with garlic as a side dish). This recipe has become such a common sight on my dinner table (or rather, couch) that I felt compelled to share it on the blog.

Notably, we’ve previously featured it in frittata form. However, after a few attempts to create a perfect frittata, I came to realize that not only was I wasting my time with careful flipping, but it also tasted infinitely better when prepared as ultra-fluffy Chinese-style scrambled eggs, cooked swiftly in a wok or frying pan.

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