Cantonese style fluffy scrambled eggs

There are different ways to scramble the eggs. Everyone has their own way to scramble an egg and to make them fluffy. The Cantonese style of making scrambled eggs is so easy to make with very few changes and additions to regular scrambled eggs. Hope you love it as we did.

Serves

US|Metric

ingredients

Eggs: 3
Salt: 1/4 tsp
Sugar: 1/4 tsp
White pepper powder: 1/4 tsp
Shaoxing wine: 1/2 tsp (optional)
Sesame oil: 1 tsp
MSG: pinch
Corn flour: 1 tsp
Water: 1 tbsp
Oil: 2 tbsp

Garnish

Prawns: 6
Spring onion greens: 1/2 tsp (finely chopped)
Chives: 2 (finely chopped)
Black sesame seeds: 1/6 tsp

Cantonese style fluffy scrambled eggs

Step 1:

In a frying pan, add butter and cook the prawns for 1-2 minutes on each side until they are pink and well cooked. Keep them aside.

Step 2:

In a bowl, add corn flour and water to make a slurry.

Step 3:

Separate the egg whites and yolks.

Step 4:

Whisk egg whites to frothy. This will takes less than a minute. Whisk the yolks too.

Step 5:

Add the yolks into the whites and whisk again. Add the remaining ingredients (except oil) and whisk again to see the frothy bubbles.

Step 6:

In a wok/large frying pan, add oil and let it heat up on a high flame. Add the egg mixture, with seconds the sides start to cook and puff up. Now lift the pan from the flame. Use the spatula to pick the cooked layer and place / stack on one side. Place the pan again on the flame and repeat the process to cook the uncooked eggs. All of this takes less than a minute.

Step 7:

Transfer to a plate. Garnish with prawns, spring onion greens/chives and sesame seeds.

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