Fish-Fragrant Scrambled Eggs

Following up on last time, I made fish-fragrant puffy omelet a whole bunch of times.

All of them failed. Not in the flavor department — the flavor was fine. The problem was that it wouldn’t puff.

So I stopped forcing it and just made fish-fragrant scrambled eggs.

The method for fish-fragrant scrambled eggs is basically the same as the puffy omelet. The only difference is that you give up on the puffing, and when it won’t puff you just scrape the egg into pieces and stir-fry it with the fish-fragrant sauce.

Honestly I think it tastes way better than the puffy omelet version. Maybe that’s just my imagination?

So my personal recommendation: try to puff the egg, and if it won’t puff, just scrape it up and make fish-fragrant scrambled eggs. Pretty flexible, right? Works fine as a Plan B.

Come to think of it, I’ve been cooking so much lately that a blind date grilled me about it: “Are you already married? Who’s making all that food you keep posting?”