Your wife, husband or family will thank you if you make this for breakfast! What kind of scrambled egg is this, you ask? It’s definitely not the Gordon Ramsay sort (i.e. fluffy, French-style, firmer, sits well on sourdough toast). This style of cooking scrambled eggs leans towards the Chinese/Cantonese style of making eggs. According to this video here by YouTube cooking channel ‘Chinese Cooking Demystified’, this results in more curdled, silky smooth, just-slightly-runny eggs. Yum!
Let’s explain some key steps that go into this.
- First, to go about this the traditional way, take 4 – 5 room temperature eggs. You can use less if you’re just making it for one person! Separate the egg white and yolks.
- You then have to grab your egg whites and whisk until its foamy. Don’t over whisk! Whisk it until it starts forming big bubbles.
- Then, pour your foamy egg whites into your yolks and give it a good mix.
- Seasoning for the egg mixture, amongst other things, will include a little mixture of cornstarch and water. Why cornstarch? Cornstarch keeps your scrambled eggs moist and prevents overcooking.
- When frying your egg, use a liberal amount of butter/oil (or lard, if you prefer) that is piping hot before the egg mixture even hits the pan.
- As your egg cooks, alternate the pan or wok on and off the heat while letting the uncooked egg fry. This gives your scrambled eggs that layered silkiness you see in the photo. You have to do this, otherwise your egg will just set in one piece!