We all have our way of cooking scrambled eggs. And there will always be that signature taste that we’re always looking for when cooking our favorite scrambled eggs.
Eggs are also all about texture.
What we’re about to try is the Cantonese Scrambled Egg called Whampoa Chaodan, or Whampoa stir-fried egg.
This is always mixed with either shrimp or beef- both classics in their own right.
These scrambled eggs aren’t like others.
And the potential mix-ins are endless.
In the video, the cook adds char sue barbecue pork with yellow chives. But again, feel free to use your imagination.
Traditionally, the Cantonese way of cooking scrambled eggs is done with a wok, but the video also shows how to cook them in a non-stick pan.
Here are the ingredients:
- 5 medium eggs
- 1/2 teaspoon of sugar
- 1/8 teaspoon white pepper
- 1/8 teaspoon of MSG or Chicken Powder
- 1/2 teaspoon Shaoxing Wine, but this is optional.
- 1 teaspoon of sesame oil or lard, and
- 1 teaspoon of cornstarch mixed in 1 tablespoon of water
Let’s get started.
The first step is to separate the egg yolk from the egg whites. Though separating these is optional, it is a common practice in traditional restaurants.
Whisk the egg whites first until you see bubbles. Don’t over-whisk it.
Then, combine the yolk with the whites and give it a brief mix.
Add all other ingredients such as sugar, pepper, MSG, wine, and sesame oil. And never forget the cornstarch as this is important.
Cornstarch helps keep the eggs moist.
Also, cornstarch helps prevent overcooking. Once all ingredients are mixed, it can now be cooked into the wok.
Preheat the wok, then remove from heat and add oil or lard. Fire the stove again to heat up the lard.
Try placing a wooden chopstick if you have one and check if you already see bubbles. Then drop in your egg mix.
It will puff up almost immediately.
So, you have to remove the Wok from heat and scoop it from the bottom, then lay it on top.
Place it back over heat for about ten seconds, or when you see bubbles start to form around the edges, then remove it again.
Then scoop from the bottom and flip it on top again. Doing this lets you drain the uncooked egg and layer the cooked portions on top of each other.
Repeat these steps until all of the uncooked eggs are done.
You can also do this with a non-stick skillet if you don’t have a wok.
Start by heating lard in skillet.
Pour the egg once the lard is hot enough. Bubbles will form almost instantly, pull the cooked ones to the side and let the uncooked portion set again.
You can adjust the skillet so only the portion with the uncooked egg is in the flame.
Now the add-ins.
Slice the barbecue pork into small bits along with yellow chives. But you are always free to use your own favorite mix.
These add-ins are added prior to cooking, or when you are still mixing the egg. Repeat the same process.
See the delicious way these scrambled eggs come together in the video tutorial below!
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