In a medium mixing bowl, crack the eggs and whisk vigorously until the whites and yolks are fully emulsified.

Incorporate the fish sauce, sliced scallions, and black pepper into the egg mixture.

Place a non-stick skillet over medium heat and add the vegetable oil.

Add the minced shallots to the skillet and sauté for 1 minute until fragrant and translucent.

Pour the egg mixture into the skillet, allowing the bottom to set for 15-20 seconds.

Using a spatula, gently fold and move the eggs from the edges toward the center to create large, soft curds.

Continue cooking until the eggs are just set but still slightly moist to the touch.

Transfer immediately to a serving plate to prevent carry-over cooking.