Cantonese Style Scrambled Eggs


These eggs are a cross between scrambled eggs, an omelet and eggy custard -- as dinner, they worked! I served mine draped over a vegetable stir fry with soy sauce and white pepper but next time I would probably stir some cooked veggies and maybe some chopped up shrimp directly into the raw egg and cooking everything together. Quite frankly though, these eggs can stand on their own two feet as dinner (maybe with a side salad for virtue's sake.)



2 eggs

1 tsp soy sauce

1 tsp mirin

1/4 tsp cornstarch (dissolved in two teaspoons of water)

1 tsp vegetable oil

Pinch of salt


Separate the eggs into two bowls.


Add the soy sauce, mirin, cornstarch slurry and salt to the bowl containing the yolks and stir to combine with a fork until frothy.


Whisk the whites with a whisk or fork until full of large air bubbles but still quite liquid; no need to whip into peaks.


Pour the egg whites into the bowl with the yolks. Whisk vigorously to combine and to add even more air bubbles.


Add the oil to a non-stick pan ( 8 or 9 inches) and heat over high heat until very hot, practically smoking. You want the eggs to start to set the minute they hit the pan.


Pour the egg mixture into the pan in one go and cook, pushing the cooked part of the egg to one side of the pan and tipping the pan in the other direction so that the unset part of the egg can cook. Keep on doing this until all of the egg mixture is cooked through and then upend onto a plate.



Inspiration video, here.