Cantonese Style Scrambled Eggs (Whampoa Eggs)
A creamy and tender scrambled egg dish with a rich sauce, inspired by traditional Cantonese cooking.
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- •4 Chicken eggs
- •1 teaspoon Cornstarch
- •1 tablespoon Water
- •Fish sauce(optional)Season to taste
- •2 tablespoons Butter(optional)Cut into cubes
- •Neutral oilFor cooking, e.g., sunflower oil
- •Scallions(optional)For garnish
- 1
Mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry.
1 min
- 2
Beat 4 chicken eggs and season with fish sauce to taste.
2 min
- 3
Add the cornstarch slurry to the eggs and mix well.
1 min
- 4
Preheat a wok over medium-high heat until smoking hot, then reduce to medium-low.
3 min
- 5
Add a few teaspoons of neutral oil to the wok and swirl to coat.
1 min
- 6
Pour half of the egg mixture into the wok, allowing it to bubble and puff.
1 min
- 7
Gently push the eggs with a spatula to form waves, leaving some liquid on top.
2 min
- 8
Transfer the cooked eggs to a plate of rice, keeping the liquid on top.
1 min
- 9
Repeat the cooking process with the remaining egg mixture.
3 min
- 10
Garnish with scallions and serve immediately.
1 min
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