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Crack the eggs into a bowl.
Add the oil, salt, sugar, chicken bouillon, and white pepper (if you're using it).
Using a fork held at a flat angle, beat the eggs fast and forcefully in a wave-like motion to break up the egg whites and yolks. Continue until the mixture is bubbly, uniform, and no clumps of yolk cling to the fork.
Heat the pan on high until very hot. Add 1 tablespoon of oil to the hot pan and swirl to coat the surface.
Always stir the eggs right before cooking, then pour it into the pan and reduce the heat to medium-low.
Gently push the eggs around, directing different portions of the liquid egg onto the hot pan's surface. After a few seconds, those portions will set. Lift the cooked portions into a small pile, allowing more liquid to flow onto the surface of the pan.