Onion Scrambled Eggs

Mix the eggs, sliced onion and salt in a bowl; beat for about 60 seconds. Keep the chopped scallion aside.

Heat the 50 ml oil without letting it smoke. Add the egg mixture and cook the first side for 30–45 seconds. Turn and break it into pieces, then stir-fry for 2–3 minutes, until the egg is fully set and the onion is softened.

Add the 2 ml cooking wine near the end, stir briefly, then serve with the scallion scattered over the top.