Cantonese Style Scrambled Eggs

December 28, 2020
1 Ratings
  • Prep time 5 minutes
  • Cook time 5 minutes
  • 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.

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

What You'll Need
  • 5 Eggs
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Shaoxing or white wine
  • 1 teaspoon Sesame Oil
  • 1/8 teaspoon White Pepper
  • 1/8 teaspoon Bouillon or Miso Paste
  • 1 teaspoon Corn Starch
  • 1 tablespoon Water
  • Butter or Lard for frying
  1. 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
  2. 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.
  3. 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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1 Review

jedimaster7 September 1, 2022
I loved it I think the cornstarch makes a big difference. The instructions on how to cook the egg are a bit confusing though