explanation of removal of material from 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 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 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 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 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