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--- health_and_wellness:cooking:recipes:cantonese_style_scrambled_eggs [2024/08/16 13:55] – removed - external edit (Unknown date) 127.0.0.1
+++ health_and_wellness:cooking:recipes:cantonese_style_scrambled_eggs [2024/08/16 13:55] (current) – ↷ Links adapted because of a move operation carlossousa
@@ Line 1: / Line 1: @@
+====== Cantonese Style Scrambled Eggs ======
+Part of [[health_and_wellness:cooking:cooking|Cooking Recipes]]
+===== Steps =====
+Assuming we are using 5 eggs.
+^Step^Task^Info|
+|1|Separate into Whites and Yolk|If you pro, go directly to step 3|
+|2|Whisker the Whites into you see bubbles| |
+|3|Combine the Whites and Yolk again, and mix them briefly| |
+|4| \\ Add Seasoning: \\ + 1/2 Tsp Salt \\ + 1/2 Tsp Sugar \\ + 1 Tsp Water \\  \\  \\ - 1 Tsp Sesame Oil / Lard \\ - White Pepper \\ - Chicken Powder \\ - Wine \\ |+ you should add \\ - is optional, but recommended \\ |
+|5|Mix until you see bubbles| |
+|6|Make you Wok burning out, add Lard until it bubbles, then turn off the heat to minimum|Butter also works, slightly different taste|
+|7|Add eggs mixture| |
+|8|Repeating, once you see bubbles on the side of the egg, remove the Wok from the heat, and move the (now) solid sides to the top|The idea is to prevent any part of the egg to becoming overdone, so the solid (semi-done) goes back to the middle of liquid (un-done) \\  \\ Think of layering \\  \\ If you working with a normal pan, put 1/4 of the Pan over the heat and the rest off, and do the same method|
+===== Example =====
+{{:life:cooking:recipes:cantonese_style_scrambled_eggs.jpg?400}}