In medium mixing bowl, beat the eggs with chicken stock, sesame oil and soy sauces. Add onions, sugar and salt and beat a little more.

Heat a small amount of peanut oil in a wok or fry pan.

Cook eggs and begin to stir as soon as you notice the egg starting to set. Scramble as you would with any scrambled egg recipe.

Serve immediately, garnished with parsley.


This dish is know in China as Jang Chong Shau Dan.

Mr Breakfast would like to thank chinho for this recipe.

Recipe number 1620. Submitted 1/9/2006.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From W. Balcolm

The name of this dish in China is actually "Chao shao ti chan."

Comment submitted: 4/17/2013 (#15694)



From stocky

Recipe Rating (out of 5):

I love using chicken stock instead of water or milk. That added a lot of flavor. I used a lot less... 1/3 cup. Delicious. I'll be doing that for all my scrambled eggs from now on.

Comment submitted: 4/2/2010 (#10222)

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