Table of Contents

Cantonese Style Scrambled Eggs

Part of Cooking Recipes

Steps

Assuming we are using 5 eggs.

StepTaskInfo
1Separate into Whites and YolkIf you pro, go directly to step 3
2Whisker the Whites into you see bubbles
3Combine 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
5Mix until you see bubbles
6Make you Wok burning out, add Lard until it bubbles, then turn off the heat to minimumButter also works, slightly different taste
7Add eggs mixture
8Repeating, once you see bubbles on the side of the egg, remove the Wok from the heat, and move the (now) solid sides to the topThe 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

cantonese_style_scrambled_eggs.jpg