====== 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}}