Deep frying eggs also enhances the fluffiness that's characteristic of scrambled eggs. Plus, both the eggs and the oil make for a double dose of savory richness.
Deep-fried omelets are common menu items in Chinese American restaurants. Deep-fried scrambled eggs are quicker and simpler to make, with the same impressive results.
One method of making deep-fried scrambled eggs involves pouring scrambled eggs through a slotted spoon or frying skimmer to create a sort of funnel-cake network.
You can also use a simple measuring cup or ladle to pour scrambled eggs over the oil, or you can scramble the eggs in a plastic squirt bottle and squeeze them into the hot oil.
However you add them to the oil, the eggs will bubble and puff up in a minute or two and the bottom will become a deep golden hue, which means they are ready to eat.