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Prep time
5 minutes
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Cook time
5 minutes
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Serves
2
Author Notes
This is hands down the best scrambled egg recipe I have ever eaten. I got this recipe from the Chinese Cooking Demystified youtube channel. https://www.youtube.com...
I wanted to extract the recipe from Youtube, make the ingredients list easier to read and record a few tweaks I have made to the method. —Eli Cizewski-Robinson
Ingredients
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5
Eggs
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1/2 teaspoon
Salt
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1/2 teaspoon
Sugar
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1/2 teaspoon
Shaoxing or white wine
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1 teaspoon
Sesame Oil
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1/8 teaspoon
White Pepper
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1/8 teaspoon
Bouillon or Miso Paste
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1 teaspoon
Corn Starch
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1 tablespoon
Water
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Butter or Lard for frying
Directions
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Mix the 1 tsp Corn Starch with the 1 Tbsp Water in a small bowl
until you have a slurry
Separate the whites and yolks
Mix all of the seasonings into the yolks, including the corn starch slurry
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Whisk the whites until large bubbles start to form.
Mix the seasoned yolks into the whites.
If using a wok, heat it until smoking hot then remove it from the heat and add your butter or lard. swirl it to melt the fat and coat the pan.
put it back on the heat and add the egg. It will puff up, move it off the heat and using a spatula push the cooked egg up onto the side of the wok. Return to the heat.
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When small bubbles start forming on the edge of the cooked egg, take it off the flame again and push the cooked egg up onto the side again.
Continue doing this until there is no more egg running off the pile of cooked egg.
Divide the eggs between two plates and serve.
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