explanation of removal of material from 熱雞蛋 paragraph 

I removed most of the following added by User:218.254.84.171 on 07:56, 2 July 2006 

In China scrambled eggs are know as "re ji dan" or, 熱雞蛋，and are made in a special way. Firstly, the eggs are scrambled, or beaten, with a whisk or fork to blend the egg white and yolk. Some salt and pepper or other seasoning is usually added and the mixture is then cooked. To make lighter, fluffier scrambled eggs, some milk, cream, soy milk or water is also added.Then, instead of being put of a heat-transferring equipment, it is fried lightly on a pan with seaweed. It is served with rice or dumplings

The reason is easy to see when you compare one of the paragraphs in the beginning describing the cooking of scrambled eggs:

To make scrambled eggs, the eggs are first scrambled, or beaten, with a whisk or fork to blend the egg white and yolk. Some salt and pepper or other seasoning is usually added and the mixture is then cooked. To make lighter, fluffier scrambled eggs, some milk, cream, soy milk or water is also added.  Cheese may also be added when cooking the eggs.  The eggs are finally cooked on a heat-transferring surface, such as in a frying pan coated with melted butter, margarine, or cooking oil...

As you can see, the first three sentences for cooking 熱雞蛋 are just copied from the top (which is especially funny since milk and cream are not widely used in Chinese cooking).  The sentence that is slightly different:

Then, instead of being put of a heat-transferring equipment, it is fried lightly on a pan with seaweed. (熱雞蛋)

Compare with:

The eggs are finally cooked on a heat-transferring surface, such as in a frying pan coated with melted butter, margarine, or cooking oil... (scrambled eggs)

Well, if frying pans are considered heat-transferring, why is not the case for 熱雞蛋?  That just makese no sense.

So the only differentiating factor we're left with is the supposed addition of seaweed.  However I'm strongly disputing this.  While seaweed is used in Chinese cuisine and Chinese cuisine can be quite varied due to the vastness of China and the diaspora of ethnic Chinese all over the world, I have never heard of eggs cooked with seaweed in Chinese cuisine.  No doubt someone out there might cook their eggs with seaweed, but it's definitely not something common in Chinese cuisineyou find me a restaurant that serves the eggs cooked that way!  Indeed even in Japan where seaweed is used more commonly, eggs are still more likely to be cooked without seaweed, and then maybe you sprinkle some seaweed on top for garnish or seasoning after the eggs are finished (or for sushi, you may see the egg omelette tied with seaweed to a block of sushi rice).  So anyway, I'm not believing this unless you can point me to a relevant source.

So when all said and done, we're only left with the Chinese name and that it may be served with rice and dumplings, which is what I left unremoved.