Chinese Scrambled Eggs and Soybean Dumplings
Scrambled Eggs
Chinese Cuisine
Place of Learning: 
Grade Level: 
Students will learn to make scrambled eggs and vegetable dumplings in the Chinese tradition and discuss the foods of spring, especially protein-rich foods from animals and plants.
Materials & Prep: 
  • 1 egg per person
  • 1 wonton wrapper per person plus a
  • few extra for mistakes
  • 2 lbs green onions and/or garlic
  • chives, or enough for each student to have 2 3”-pieces
  • 9 cloves of garlic
  • 2 bottles soy sauce
  • 2 bottles sesame oila
  • 2 bottles low-flavor oil (canola, sunflower, safflower, other vegetable, etc.)
  • 2 bottles white pepper
  • 1 bottle rice wine vinegar
  • 3 inches fresh ginger, plus one whole piece to demonstrate
  • 3 carrots
  • 3 cups soybeans, plus one whole pod to demonstrate
Equipment and Tools
  • 1 box grater
  • 3 small graters or microplanes
  • 1 1⁄4-tsp measuring spoon
  • 2-6 1-tsp measuring spoons
  • 2 large bowls
  • 2 small bowls, one with water for
  • dumpling wrappers
  • 1 mixing spoon
  • 1 masher or 1 mortar and pestle
  • 3 knives (plastic for K-3rd grade,
  • paring for 4-5th grade)
  • 3 cutting boards
  • 5 pairs scissors
  • 1 steamer set up (basket, pot, lid, or 1
  • set bamboo baskets, pot)
  • 2 burners
  • 2 pairs hot mitts
  • 1 large non-stick pan
  • 1 set chopsticks
  • 1 spatula
  • 1 1⁄8-tsp
  • 1 1⁄2-tsp
  • 1 pair tongs
  • forks for every student
  • Atlas
  • world map
  • enough plates for every student
  • drinking cups for every student
  • Compost bucket
  • Take Home Recipes for each student
  • 2n​d​ grade dumpling task cards
  • 2n​d​ Grade task cards for eggs
  • Egg and Soybean diagrams for each student – PDF
  • Cooking Station Visual Aids – PDF
  • Colored pencils
  • 1 egg cracked in a dark bowl
  • one fresh egg and one older egg
  • a cup of water
  • whole raw soybeans for every other student
Procedure Steps: 
Food Prep and Tray Set Up
  1. Food Prep
    • Wash all produce
    • Cut scallions/garlic chives into enough 3-inch pieces for each student to get 2
    • Pre-cook 2 1⁄4 cups soybeans
    • If short on time, pre-assemble the seasonings for the dumplings
  2. Table 1: Scrambled Eggs
    • one 3”-piece of scallion or garlic chive for each student
    • 6 cloves garlic
    • 1 bottle white pepper
    • 1 bottle sesame oil
    • 1 bottle vegetable oil
    • 1 bottle soy sauce
    • 1 egg for every person
    • large non-stick pan
    • 1 medium bowl
    • 3 lids or plates to cover small bowls
    • 3 serving spoons
    • 4 small bowl
    • 1 pair chopsticks
    • 1 spatula
    • 1 microplane or small grater
    • 1 1⁄8-tsp measuring spoon
    • 1 1⁄2-tsp measuring spoon
    • 2 1-tsp measuring spoons
    • 1 TBSP measuring spoon
    • 5 pairs of scissors
    • 1 burner
    • 1 pair hot mitts
    • 1 conventional egg cracked into a dark bowl or in a clear bowl with dark paper under it, with the shell nearby for demonstration
    • 1 fresh egg cracked into a dark bowl or in a clear bowl with dark paper under it, with the shell nearby for demonstration
  3. Table 2: Egg-sporation
    • Middle station teacher talking points
    • egg maps for each student, preferably printed double sided with soybean maps on the back. If not, also a soybean map for each student
    • soybean map key
    • colored pencils
    • 1 raw egg cracked in a dark bowl or in a clear bowl with dark paper under it
    • one fresh egg and one older egg (whole, raw)
    • a cup of water
    • whole raw soybeans for every other student
  4. Table 3: Soybean Dumplings
    • 3 small bowls with 3⁄4 C cooked soybeans in them
    • 3 cloves garlic
    • enough 3’’-pieces of scallion for each student to have 1
    • 3 1⁄2”-pieces peeled fresh ginger
    • 1 whole piece fresh ginger, for demonstration
    • 1 whole soy bean pod, for demonstration
    • 3 small carrots or 3 1⁄2-large carrots
    • 1 bottle white pepper
    • 1 bottle rice wine vinegar
    • 1 bottle sesame oil
    • 1 bottle vegetable oil
    • 1 bottle soy sauce
    • 1 wonton wrapper per person, with a few extras for mistakes
    • Tools and Equipment (1 tray per class):
    • 2 box graters
    • 2 small grater or microplane
    • 1 1⁄4-tsp measuring spoons
    • up to 4 1-tsp measuring spoons
    • 2 small cup of water
    • 1 mixing spoon
    • 1 masher
    • 5 pairs scissors
    • 2 steamer set ups (pot, basket, lid or bamboo basket and pot)
    • 1 burners
    • 1 pair hot mitts
    • 1 pair tongs
Introduce Today's Lesson
  1. Start with Chinese music playing and stop it as a cue for them to turn their voices off and be ready to listen.​ ​Welcome back to your kitchen!

Meal Prep

Students rotate through the table stations so everyone gets to do each activity.

  1. Table 1: Scrambled Eggs (20 minutes)
    • Everyone cracks an egg into the large bowl and whisks it with the chopsticks.
    • Students should wash their hands after touching the raw eggs.
    • 5 students use scissors to cut garlic chives and/or green onions into very small pieces and put them into a small bowl.
    • The other 5 students do a task card, putting their ingredient into the large bowl: one measures the soy sauce, one measures the sesame oil, one grinds the white pepper and measures it, one measures the vegetable oil (put it in the small bowl), one peels and grates the garlic (put it in the small bowl)
    • Have the students switch roles so everyone gets to do a task and everyone cuts.
    • Heat the oil and green onions over low heat in the non-stick pan. Let each students practice sauteing.
    • Add the eggs and cook on high heat until fully cooked. If you have time, let each child stir again.
    • Transfer the eggs to a clean bowl and cover to keep warm.
    • If you have time: Show students three eggs- one farm fresh from a farmers’ market, one pasture raised or free range store-bought, and conventional store-bought. Crack each onto a dark bowl or onto a dark plate. Compare the size, texture, shape, and color of the three eggs.
  2. Table 2: Egg-sploration! (20 minutes)
    • Use the egg diagram to go over the names and function of the parts of the egg.
    • Look at the real egg cracked into the dark bowl and work with the students to identify the parts.
    • Have the students guess which egg is old and which is fresh. The older one will float more because the pores of the shell will let more air into the air cell.
    • Do the same for the soybeans, letting pairs of students dissect their own bean.
    • Have the student color and label their egg and bean maps.
    • If you have extra time, older students can play the trivia game. Give each pair a set of cards and let them each take half, trading questions back and forth.
  3. Table 3: Soybean Dumplings (20 minutes)
    • 5 students to cut green onions and/or garlic chives into very small pieces with scissors and put them in the bowl.
    • The other 5 students take turn mashing the cooked soybeans in the bowl with a masher.
    • If time allows, do the following. If not, pre-mix the seasonings: Then each student gets a task card and complete their task, putting their ingredients in the bowl. One measures the soy sauce. One peels and grates the garlic. One measures the sesame oil. One measures the flavorless oil. One measures the rice vinegar. One grinds and measures the white pepper. Two take turns grating ginger. Two take turns grating carrot.
    • Everyone takes turns mixing.
    • Everyone fills and seals one dumpling.
    • Place a teaspoon of filling in the center of the wonton wrapper.
    • Wet the edges with water.
    • Fold over the wrapper over the filling so that the edges line up.
    • Pinch the edges together
    • Place in the dumplings in the pans with a bit of oil and a 1⁄4 inch of water, steaming hot. Do not let the dumplings touch each other. Steam for 3 minutes with the lid on.
    • Set each batch aside, covered to keep warm while other groups make their dumplings.
    • Review the definition of steam.
    • Emphasize that soybeans are a good source of protein from plants.
  • Tradition:​ ​something a group of people do that has been passed down from generation to generation
  • Dumpling: ​a small food made of dough, often stuffed with a filling such as meat, cheese, or a vegetable mixture
  • Steam: ​to cook in hot water vapor
  • Protein: ​an important nutrient in some foods that helps us build our cells, send messages in our body, and gives us long-lasting energy. Some protein-rich foods from plants are nuts, seeds, and beans. Almost all animal foods are full of protein.
Teaching Notes: 
  1. Go over the egg parts and their function
    • shell: ​hard outer protection made of calcium carbonate that is full of tiny holes that let air and moisture move in and out
    • white/albumen: ​the clear or white part of the egg that protects the yolks and provides food for the baby chick
    • white membranes: t​hin layers right inside the shell that protect the egg from germs
    • air cell: ​after the egg leaves the warm body of th echicken, itcools down and an air bubble forms. it gets bigger over time as air moves into the egg (fresh eggs sink, older eggs float)
    • chalaza: ​twisted strands on either side of the yolk connecting to the sides of the egg, keeping the yolk in the middle of the egg
    • yolk: ​food for the baby chicken
    • germinal disc: ​the spot where a baby chicken would have grown if a rooster was around
    • yolk membrane: ​the covering that protects the yolk and helps nutrients get to the baby chicken from the albumen
  2. Go over the parts of the soybean and their function
    • seed coat / cotyledon:​ tough outercoating protects the seed
    • food / endosperm: ​starchy food for the baby plant
    • babyseed / germ: ​the baby plant itself
  3. Go over why we eat eggs and beans:
    • We need to eat protein.
    • Protein helps us build our boddies' cells and send messages from one part of our bodies to another.
    • We can get protein from animal foods and plant foods that are seeds (beans, nuts, seeds).
    • Eggs and soybeans both have protein.

Academic Standards

Common Core State Standards

English Language Arts Pre-K–2nd


Integrate and evaluate information presented in diverse media and formats, including visually, quantitatively, and orally.


This lesson is part of the Edible Schoolyard NYC curriculum.