Recipe: Appetizing Cantonese Scrambled Eggs

Recipe: Appetizing Cantonese Scrambled Eggs Delicious, fresh and tasty.

Cantonese Scrambled Eggs. Heat a heavy skillet on medium high heat. Scrambled egg and shrimp is a classic and popular Cantonese style dish among Kong Hong cafes and Chinese restaurants. In Cantonese is called wat dan ha yan fan(滑蛋蝦仁飯) means smooth scrambled egg and shrimp rice.

Chinese seasonings enhance this basic recipe for scrambled eggs, and if you wish, marinate the shrimp in rice wine or sherry and a bit of cornstarch before stir-frying.

In this recipe, which is a typical Cantonese-style preparation, the eggs are lightly scrambled till just almost cooked.

The heat is then turned off so that the scrambled eggs stay a little moist and mushy.

You can have Cantonese Scrambled Eggs using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cantonese Scrambled Eggs

1. Prepare 3-5 of eggs.

2. Prepare 1/2 teaspoon of salt.

3. Prepare 1/2 teaspoon of sugar.

4. It’s 1/2 teaspoon of Shaoxing or Rice wine.

5. You need 1/2 teaspoon of sesame oil.

6. You need Pinch of white pepper powder.

7. It’s Pinch of MSG.

8. You need 1 teaspoon of cornstarch.

9. It’s 1 tablespoon of water.

10. You need 1 tablespoon of butter or lard.

There's no doubt that the bitter gourd is highly nutritious.

Here's why: For perfect scrambled eggs, cook the whisked eggs over low heat in a non-stick skillet.

Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy.

The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small.

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.

Theres 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..

1. Optional: Add your favorite protein to dish, green onions or scallions, bean sprouts, cheese, etc..

Traditionally, this Cantonese dish is made by cracking the eggs into the mixture right after plating.

The idea is to use the hot beef and sauce to quickly cook the egg, which results in a semi-raw texture.

If you prefer your whites set, simply follow the recipe step by step and check the eggs for doneness before serving.

Cantonese style Scrambled Eggs (黄埔炒蛋) - YouTube.

Scrambled, hard-boiled, or mixed in a soup, eggs star in a number of Chinese recipes, like Egg Foo Yung, tea eggs or egg drop soup, that are easy and wonderfully flavorful.