Do I need to add water to stir fry eggs?

Stir fried eggs generally do not require water, as adding water can affect the taste and texture of the eggs. Eggs themselves contain moisture, which is naturally released during the frying process to maintain a tender and smooth taste. Adding water when frying eggs may cause the egg mixture to become too thin, affecting its shape and texture. The protein in eggs solidifies when heated, forming a soft texture. Extra moisture dilutes the egg mixture, making scrambled eggs watery and losing their expected fluffy texture. In traditional methods, the ideal taste can be achieved by controlling the heat and stir frying techniques, without the need for moisture adjustment. In special circumstances, if you prefer a smoother scrambled egg, you can add a small amount of water or milk, but the proportion must be strictly controlled. It is usually recommended not to exceed one-fifth of the volume of egg mixture, as excessive moisture can make scrambled eggs difficult to form. This type of practice is more common in specific cuisines or personalized taste needs, and is not universally recommended.

When stir frying eggs, it is recommended to use medium to low heat to quickly stir fry, to avoid high temperatures causing the egg mixture to age too much. Can be paired with ingredients such as scallions and tomatoes to enhance flavor, but no additional water is needed. If you pursue tenderness and smoothness, you can add a little starch or cooking wine when beating eggs, which can enhance the taste without damaging the original texture of the eggs. Pay attention to using fresh eggs to ensure food safety and nutrient retention.