Table of Contents
Cantonese Style Scrambled Eggs
Part of 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
