Recipe: Cantonese Scrambled Eggs

Cantonese Scrambled Eggs.

You can cook Cantonese Scrambled Eggs using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cantonese Scrambled Eggs

1. 3-5 of eggs.
2. 1/2 teaspoon of salt.
3. 1/2 teaspoon of sugar.
4. 1/2 teaspoon of Shaoxing or Rice wine.
5. 1/2 teaspoon of sesame oil.
6. Pinch of white pepper powder.
7. Pinch of MSG.
8. 1 teaspoon of cornstarch.
9. 1 tablespoon of water.
10. 1 tablespoon of butter or lard.

Cantonese Scrambled Eggs step by step

1. Make slurry of cornstarch and water.
2. Combine salt, sugar, wine, sesame oil pepper, msg.
3. Separate whites from yolks, whisk whites until bubbly. Recombining and whisk briefly until mixed..
4. Add seasoning mixture cornstarch slurry to eggs, whisk briefly..
5. Add eggs to coated pan. There's a cooking technique to pull away the cooked egg pool the un cooked to a hot side of the pan to create a layering effect. Do not cook too long, you want it moist..
6. Optional: Add your favorite protein to dish, green onions or scallions, bean sprouts, cheese, etc..

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