1, no water scrambled eggs: eggs in a bowl, and then stirred with chopsticks to open, showing a yellow color; put the pan hot, and then pour the oil (otherwise the eggs will stick to the pan), if it is a blend of oil, do not need to boil too open, if not a blend of oil or raw oil to be boiled, and then pour the eggs Do not scramble too many eggs at once, three or four eggs are enough. After the eggs are in the pan, slowly shake the pan, so that the eggs become a large round cake shape, feel close to the pan of the eggs become cooked, cut it into pieces with a spatula, and then turn it over to scramble a little bit, sprinkle a little bit of salt. This way of scrambling the eggs is fluffier, oilier, crisper and quite tasty. It is suitable for fried rice.
2, add water scrambled eggs: the practice is basically the same, eggs in a bowl, add a little water, not too much, more than it is difficult to fry, sticky bottom of the pan, and then use chopsticks to stir open, showing yellow; put the pan hot, then pour oil (otherwise the eggs will stick to the pan), if it is a blend of oil, do not need to burn too open, if it is not a blend of oil or raw oil, to boil, and then pour the eggs into the pan, a time not to Fry too many eggs at once, three or four eggs are enough. Eggs into the pan after a little frying can be stirred with a spatula, so that the eggs will become a small lump a small lump, turn around and then scrambled, sprinkle some salt. This kind of fried egg is more soft, tender, less oil, you can fry with leeks and parsnips, quite delicious.
You can try, there are questions and timely follow-up.
The oil should not be too hot, the eggs to the pan after a little let it cook a little bit to use a spatula to turn, otherwise the bottom will be burnt! I wish you success!