Cantonese-style scrambled eggs
Ethan Chlebowski · ♥ 16.3K likes · 521.6K views · 12 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- eggs
Separate the eggs; whip the whites, then whip them together with the yolks.
- salt
- sugar
- pepper
- wine
- cornstarch slurry
Add salt, sugar, pepper, wine and cornstarch slurry and whip again.
- lard or oil
Heat a wok over high heat with lard or oil, pour in the eggs; as they bubble and set, swirl cooked egg from the bottom to the top so raw egg reaches the pan, about two minutes, for large curds.