Recipe: Tasty Cantonese Scrambled Eggs

Cantonese Scrambled Eggs. This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. Scrambled eggs is probably one of the easiest yet most satisfying dishes on earth. When I want my scrambled eggs moist and fluffy, I go with a brilliant Cantonese method I'm sharing with you here. translation and definition "scrambled eggs", English-Cantonese Dictionary online.

This recipe for Chinese scrambled eggs is made with Chinese garlic chives. These go very nicely with egg, but you can use regular chives as well. Hãy chọn từ nhiều cảnh tương tự. You can have Cantonese Scrambled Eggs using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cantonese Scrambled Eggs

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

My ideal scrambled eggs were soft, a little fluffy and a little runny. Scrambled eggs, like people, come in all different temperaments. They can be utilitarian, a sensible breakfast basic with little to no frills. Or they can be wild, improvised concertos.

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..

My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives. This is not a traditional Chinese dish as I use a western way of making buttery scrambled eggs. How do you get perfect scrambled eggs without using a nonstick pan? I've got the secret you're looking for. Spread the scrambled egg love and send all Teflon products to a nearby empty planet!