Break the eggs into a frying pan or pot. Add all of the flavoring ingredients and mix well. You'll only need to wash one dish.
Note: There are different variations to season egg soboro, but this will guarantee fluffy soboro.
Whisk the eggs with 4-5 chopsticks. Keep the heat on low the entire time!
Once the egg cooks, occasionally remove from the heat to cook on residual heat. Continue quickly stirring.
If large clumps of egg form, break them apart with the chopsticks. We want small crumbles of egg.
Once the egg is finely crumbled, the egg soboro is done. The hint to making crumbly egg soboro is to continuously stir the pot.
You can wrap this egg soboro up in cabbage with some rice! Recipe ID: 2346178.
Or serve in in this bibimbap (Recipe ID: 2344003)
Story Behind this Recipe
If you prepare this egg soboro and keep it stocked, then all you have to do is top it on whatever you want. I often make this when I come home late from work. Since the egg is cooked through, you could pack it in your bento! I even bought a round bento box just to use for this.
If you spread out the ends of the chopsticks while stirring the egg, it will create a very fine soboro. I make this egg ahead of time and keep it on hand. Of course you can also make it right before you need it. If doing that, you can make a half-cooked scrambled egg or even a fried egg!