Cantonese style Scrambled Eggs (黄埔炒蛋)
ฝัง
- เผยแพร่เมื่อ 11 พ.ค. 2024
- Whampoa stir-fried eggs! This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. One of the cool things about this egg frying method is that you can add in an assortment of other ingredients - when they're other stuff added in, it's generally referred to as '[whatever] huadan'. In the video we show you a simple sort with Char Siu barbecue pork and Chinese yellow chives, but feel free to get creative.
A bit fuller of a recipe is over here on /r/cooking, if you prefer:
/ recipe_mine_and_chiang...
INGREDIENTS
- 5 medium eggs
- Seasoning for the eggs: 1/2 tsp salt, 1/2 tsp sugar, a slurry of 1 tsp cornstarch (生粉) mixed with 1 tbsp water, optional 1/2 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp toasted sesame oil (麻油), 1/8 tsp white pepper powder (白胡椒粉), 1/8 tsp MSG or chicken bouillon powder (味精/鸡粉). Quick note that more traditional than the 1 tsp toasted sesame oil would be to add melted lard in the mix. You can definitely do that too, but I personally find it slightly redundant in the amount of lard I'm frying in. Totally up to you - if you feel strongly on the subject, add in, let's say... 2 tsp of melted lard.
- Lard, for frying. In the video I said 1.5 tbsp, but let's go 2 tbsp (I decided to measure again after cutting the footage, apologies it's one of those things I always eyeball). You can use butter for this too - preferably something clarified like ghee or clarified butter. I also tested this with bacon grease, which is delicious, but definitely gives everything an 'American breakfast' flavor.
- Add-ins: Char Siu BBQ Pork (叉烧), ~60g; Jiuhuang yellow chives (韭黄), ~20g or the white portion of, I dunno, ~4 scallions. Optional, of course.
If you're thinking about getting creative with you add-ins, I'd say that the quantity I like adding - if you don't mind me getting all grandmother with this recipe - is somewhere around a 'handful's worth'. If you want to get fusion-y with your ingredients, remove the Shaoxing wine and toasted sesame oil from the ingredient list (you can swap with relevant equivalents if you like, or just skip them). If you are adding something very salty as an add-in, be mindful of the salinity here - when I do this with smoked Chinese bacon, I'll cut the salt back to 1/4 tsp.
PROCESS
- Optional: separate the whites and yolks, whisk the whites until large bubbles start to form.
- If using any add-ins, cook your add ins. For us, we toasted the Chinese yellow chives for 2 minutes in a dry wok (note: Chinese yellow chives are very different from Western chives, do not toast your western chives for two minutes), and stir-fried the Char Siu for ~1 min
- Once you're almost ready to fry, add the whites back to the yolks. Whisk again. If you did not separate the eggs, whisk for ~1 minute or until you start to see big bubbles.
- Add in the seasoning. Quick whisk.
- If you have any add-ins, add the add-ins. Quickly combine.
- Fry according to the method in the video.
The famous Western-style soft scrambled egg video if you've been living under a rock: • Video Actually a nice video now that I re-watch it.
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...
ABOUT US
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We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last twelve years - you'll be listening to his explanations, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get here. Our goal for each video is to give you a recipe that would at least get you close to some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! - แนวปฏิบัติและการใช้ชีวิต
Hey guys, a few notes:
1. First off, quick note that more traditional than the toasted sesame oil in the seasoning of the egg would be some more melted lard. Personally, I just feel that the frying lard ends up incorporating with the egg in a way that renders the melted lard in the egg itself sort of optional. The most correct way would be to swap that ~1 tsp of toasted sesame oil with ~1 tbsp of lard. Up to you.
2. Looking at that quantity that I was frying with again… I re-measured it, and found that I was really much closer to two tablespoons. Apologies, it’s one of those things that I always end up eye-balling.
3. If you’re working with a cast iron wok, you actually don’t need to put the egg on and off the flame. Just pre-heat you wok, add in the egg, and turn off the flame. The residual heat will do the rest. The on/off the flame bit is actually sort of our own approach to mimic lifting the wok up to the lip of the wok burner like they do in restaurants. Note that the on/off the flame thing we do here would be considered very non-standard. But it gets us to a very nice end result IMO.
4. On that note though, there’s a million ways to execute this dish. Just type “黄埔炒蛋” into TH-cam, and you can look at the sheer diversity of what you find. Here’s a good video showing another classic ‘step-by-step’ approach th-cam.com/video/8SVZ1AXLqP4/w-d-xo.html and then there’s also this dude, who’s just… impressive th-cam.com/video/oWUsCCCuoS8/w-d-xo.html . The layering technique that we show in the video is simply one approach among many.
5. Another classic approach is the step-by-step approach linked above, but keeping the egg at a doneness more similar to what we show in our video. After you finish frying, you then flip the egg on the plate so that the cooked portion on top cooks the uncooked portion. Also a very cool approach - we just love the gooey/ribbon-y look that this layering technique provides (and hey, we do have TH-cam thumbnails to make after all). Reportedly this was Chiang Kai-Shek’s favorite way to have eggs.
6. There are many legends of Chiang Kai-shek making these sorts of eggs - one is that he’d whipped the egg white hard enough so that they’re stiff enough that chopsticks can stand in the whipped white. This is basically the Chinese equivalent of ‘stiff peaks’, and is employed in a handful of dishes. We did try testing it, and that gives you… a pancake lol. There could definitely be something we’re missing there, but because we’ve only seen that ‘chopstick story’ online and not in any of our books, we’re tentatively willing to write that one off as a potentially confused rumor. If you do follow that method though, let us know because I did think the idea of a ‘meringue scrambled egg’ was very cool.
7. These eggs could have gotten their name from Chiang Kai-shek’s time at the Whampoa military academy, or they could have gotten their name from the Tanka boat people that lived along the Huangpu river by the old port in Guangzhou. The latter is the story that Steph’s Dad shares. Their technique was reportedly as Steph described in the outro, and yeah… we just couldn’t seem to get something not-greasy there. While it’s possible that hey, it was the early 1900s, maybe people just liked stuff dripping with lard… we’re leaning more towards that there’s something that we’re just not understanding. Unlike the ‘stiff peaks’ story, there seems to be a lot more solid basis here. So if you know anything, definitely let us know.
8. Oh btw, if you’re curious about how hot ‘bubbling around a pair of chopsticks” is… we’re working at ~180C if you pool the oil in your pan/wok.
9. As I say in the description, butter *can* work. Personally I would try for something clarified like ghee or clarified butter if convenient (to avoid browning), but on a whim I tested it with some bog-standard Western butter and it works fine. It obviously provides a different flavor than the lard, but I’d still call it the same category of ‘thing’. I also tested this once with bacon grease - delicious in its own way, but undeniably morphs into that ‘American Breakfast’ flavor.
10. Oh, and by the way... uh... sorry to any Cantonese people watching. This video is another entry in an ongoing list of instances of "Chris tries to respect Cantonese food and culture by... absolutely butchering the language and pronouncing words like they're Mandarin" lol. Again, I really am sorry, I'm just... not one of those language guys - took 12 years for me to reach even this level of Mandarin haha. I know I should learn. One day, promise.
EDIT: To everyone that's saying that these are 'undercooked', do you also hate this - bit.ly/34bnfOV and this - bit.ly/3i9lxlT ? Because this's about as cooked as the former, and definitely way more cooked than the latter...
Totally cool to have different preferences though, of course. If you want it a bit more done than shown here, you can flip the egg onto the plate when finished. The residual heat'll really help everything cook completely though
I appreciate the extra notes and effort!
I tried clarified butter for frying rice and works very well, this goes next on the list, it could easily become my favorite way to have eggs
Sorry to bother you, but where did you get that two burner gas stove? I've burned up dozens of hours looking for this very thing for years.
@@vociferonheraldofthewinter2284 We live in China, they're sorta the standard here. Came with the place.
I cook eggs using this method, although I use canola, and skip the sesame oil and msg, in other words, the only modification I make to standard scrambled eggs is the starch slurry, potato starch in my case due to family allergies. Sometimes, I cook these eggs in bacon grease, which, though very bad for me, is totally obscene.
As a Cantonese watching you do this...all I can say is...thank you for honouring the authenticity of Cantonese cooking and not bastardising it. You are legit. I sent this video link to all my family and friends...stay safe and once again...um koi (thank you)
your food is the best!
@@cSedx00022 Cantonese is the largest ethnic sub-group within the Han ethnicity.
@@cSedx00022 yes, like French is a language. its also an ethnic group
Does um koi mean thank you in Cantonese?
@@wolfcloud8735 Yup
Him: To get started with Cantonese scrambled eggs you’ll need... eggs.
Me: my god
Him: there’s more
Me: no.
Team fortress 2 lets go
@@omiartz pokemon let's go chungus
Atlest the ingredients are not hard to find or exotic stuff or smthg
You can replace the his ingredients to the easiest ingredients you can find on your place, always works for me.
@@omiartz I even heard it in Soldier’s voice! xD
I made these today for my wife who’s of Cantonese descent, and she gave them the major seal of approval and said it was just like her Grandma used to make for her. Thank you for making this recipe so accessible!!
Awww i bet she was so appreciative. This is so sweet. ❤
This video is already so old but I only recently discovered it and just stood in the kitchen and was SO hungry and only really had eggs i could do something with. Then I remembered this recipe because I didnt really wanna do my regular scrambled eggs (just eggs, milk, carbonared water, salt, pepper) and thought id try. I didnt follow ALL steps but the end result was still SUPER delicious. One of, if not the, best scrambled eggs ive ever eaten. Will do again, maybe even for my family.
"To get started with Cantonese scrambled eggs, you'll need... eggs."
Me: ✍️✍️✍️✍️
Hahaha.
Lol
Almost any people who makes recipes would do that.
After watching videos like this.
@Repent to Jesus Christ Repent to Jesus Christ no im muslim
I'm _really_ liking the infographic on the side with measurements. It really makes it much easier to follow along.
Yeah. It’s such a welcome addition.
Yeah it's something I've been trying to do when we get to those seasoning/"rapid-fire ingredient addition" parts of the video. I don't think lower thirds are needed for *everything*, but I think it makes it easier to follow in those sorts of parts.
Agree!!
@@ChineseCookingDemystified can you please give ingredients by weight as well. I never use measuring spoons and don't even own them
@@harleyzheng Why don't you take the self-sufficient approach and keep a spreadsheet of ingredients and their weights according to common measurements? You can do this yourself very easily using a dollar store measuring cup/spoon set.
Made this recipe exactly with exception of 1 tablespoon duck fat. Totally delicious 😋 well seasoned with nice textural contrast. I sat there after one bite and told myself this is absolutely the best eggs I have eaten in my 57 years. Well done Cantonese people 🙏.
ok there rich guy
@@redbettait5161 😂
Duck fat is life. Well, that and garlic.
@@lesevesel2898 agree 👌
@@redbettait5161 lmao :)
I've been making this for like 2 years now from your recipe and it's basically my go-to. Everyone I've made this for loves it. Thanks so much!
very interesting egg cooking method, I think I would want mine just slightly more cooked but not by a lot more.
So overcooked.
It does continue to cook after it leaves the pan.
@@AswollAlpaca slow ur roll there just because he has a different taste doesn't mean it's "overcooked" bit of an exaggeration
@@amathine440 it doesn't matter if you have a different taste overcooked is overcooked. Good for him for liking it but stop trying to call a chicken a sheep.
It's like arguing that most people don't eat rubbery eggs in America. Sorry to break it to you, but your pallete is shit bro.
Alpaca it’s undercooked in the video imo
@@AswollAlpaca I cook my eggs at a doneness that's more than in the video and its not overcooked. Don't know what the fk you're talking about
Oh my goodness. I've been looking for this cooking method for four years now. My family and I went on a trip, and I had a beef noodle soup topped with this kind of egg and I remember loving its fluffy yet firm texture. I thought I would never be able to eat it again. Thank you very much!
So how did it go?
@@urthemiel304 Don't know for blink but it is pretty easy to make. Covered my pan in butter as directed then just moved it over to the side.
You may have to go to an asian grocery store depending where you live, but I've made it several times as it is pretty fast. I just mix all the eggs together, separating and combining didn't do a lot for me .
It's literally been on the internet for more than a year. Along with a dozen other videos of the same.
@@silvermediastudio and yet it's hard to find
@@splendidblu2041 Try using the search bar instead of a potato.
“To get started with Cantonese scrambled eggs, you’ll need… eggs.”
*_Every 60 seconds in Africa a minute passes_*
Football is a game of two halves.
Honestly, I love Gordon's scrambled eggs but after watching this video, it simply gives variety on the ways I can cook eggs now. Tysm, will definitely use this technique
My Grandmother from Holland used to make scrambled eggs very similar to this. she used pan fried cabbage in them. The only way I can eat cabbage. Thanks for this; she passed away before I learned how to make them. I made them with fried cabbage, and cried when I ate them because I miss her so; its been 37 years since she died. now I need to teach my sons so it can be passed down with the family cookbook. Again thank you so much.
Cabbage? you need to try Polish haluski. look it up.
Longstory A man who can cry is a Man, not a child pretending feelings aren’t real.
@Longstory I have nothing but pity for you. The smell and taste of this dish brought back all the memories of her. it was tears of joy; not sadness. If you have never felt that way; then I truly pity you, and wish you good fortune in the future.
To be honest, Gordon is just putting a touch of egg in that butter dish
lol didnt you see the huge piece of LARD at the beginning. this is whatever. is scramble eggs after all. they dont look very pretty though, nothing you would win a Micheline star for
@@rwasta7007 r/woooosh
more butter=better, I like my butter with eggs
I wouldn't make them an everyday thing, but I do like Gordon's eggs.
The English are known for their obnoxious attitudes NOT their culinary skills, hence why Gordon is so popular in the first place, but if I'm being honest, this looks like undercooked slop to me as well.
This is my favorite scrambled egg recipe by far! I come back and watch it every so often for reference, so delicious
I’m gonna make this for my girlfriend tomorrow morning for breakfast. She loves traditional Asian foods and I like cooking for her
aw
what'd she think
Much appreciated that you went out of you way to show it with a standard cooking set up for us over here in the West. Thanks!
A rarity for us, I know ;)
Growing up cooking with a wok, now i can't imagine cooking anything without it lmao. It's just so useful
Exactly I only put salt and pepper. It's simple and quick to make.
I didn’t realize people ignored woks like that. My mom always had one in the house and it was a go to for sautéed meats or homemade “Chinese” styled food and egg rolls etc. and we were broke asf back then 😂 swing by Walmart or any other retailer, it’s a staple in my opinion. We had a cast iron one with the wooden/bamboo handle.
I literally just made these. Turned out incredible. Unbelievably silky texture with enough bounce. 10/10!!!
and enough salmonella to send you to the hospital. XD
@@Reconson ill send u to the hospital
@@doctormanganate5814 you should just get good eggs
@@doctormanganate5814 pasteurized eggs, the ones you can eat raw safely. It’s everywhere in Japan but I can barely find any in the US
@@Reconson you guys don't have pasteurized eggs?
This has no business being as good as this is with how simple it is
never making scrambled eggs any other way again
This is THE MOST tender scrambled eggs I have ever tasted, literally melts in my mouth
This is how my mom made eggs. It is still a favorite quick meal in our house: scrambled eggs with fish sauce cooked in sizzling hot butter over white rice.
I like to do a combo of fish sauce and salt, I feel like the salt does something to the texture of the egg and improves its consistency. We eat it with rice soup and oyster sauce stir fry!
yeah, even here in Belgium that's the most common way i've always known how it's made & still make my eggs this way :)
Many people must do it this way. I learned to do it from a Filipina friend.
omelette
Same here too like all the time. Then sometimes with a dash of soy sauce to change it up.
I made this dish 3 times in one week (admittedly with the lard that’s not the healthiest) and even though it’s “just an egg”, Everyone that tasted it (including myself) was convinced that it’s the best egg I’ve ever eaten. The texture, the flavor… It’s simply the best. Thank you for your videos, as this is not the only thing I regularly make from your channel.
Lard is healthy.
That’s very debatable…
@Benjamin Hobi Look, I know all about the keto, zero carb, carnivore and raw carnivore diet, and even about "high meat
. It's just that, even though the people advocating those diets make very fair points, the medical community still holds the consensus about saturated fats causing high serum LDL and that in turn causing atherosclerosis in the long term. I agree, being keto/fat adapted feels good as you're not hungry and are likely to feel less bloated from food, but it's highly debatable if it's healthy in the long term. Feeling good in the short term doesn't necessarily mean it's healthy in the long term.
Also, I don't believe that what the animal ate makes much of a difference regarding the nutritional value of the meat. I do believe that it influences the flavor. You're being told this makes a lot of a difference, and like to believe this, because nobody likes the idea of an animal being raised on an artificial diet, but let's be honest, how much of a difference in body composition will that truly cause?
In any case, I understand where you're coming from, but it wasn't the main point I was trying to make with my initial comment; I just wanted to point out that the egg recipe rocks, and I wasn't sure if the lard was good for my veins, as most doctors would say it's not, and some keto-advocates would claim the opposite.
@@deboraheden6418 It is not, victor does a good job explaining this. however, you choose to eat how you want, and to prioritize taste over health if perfectly normal.
@@deboraheden6418 Only if you buy the good stuff. Otherwise it's death.
Thank you for a very detailed notes on this. You are the first TH-camr I encountered this way. No details are spared. Absolutely great!
Wonderful! I've tried so many scrambled egg recipes (including Ramsey's "fluffy" [i.e., mushy] eggs). This is by far the best and my new go to!
As a HKer who always wondered how they made those really good eggs in Cafe de coral or Fairwood or other places, this video is EVERYTHING
BRO THOSE EGGS ARE GREAT AS HELL ESPECIALLY THE ONES IN THOSE TWO THINGYS
Perfect video. I used to eat these on a daily basis in cha chan teng and I loved it. I didn't know how to cook them so I only used Gordon's method, which isn't bad at all. But now, I'll be cooking scrambled eggs the proper way!!
Finally gave this recipe a try and THIS IS BOMB !
I live in Hong Kong right now, and I wanted to eat Cantonese style eggs without having to go to the cha chaan teng and this is exactly what I've been looking for, the texture and taste are spot on !!
I can't believe it, but this Canton-style scrambled egg is pretty much the official scrambled egg of Hawaii. I finally made the connection in my head hehe.
In Hawaii, if you go to their Sizzler's or McD's and ask for a Hawaiian breakfast, this is the style of eggs they'll attempt (and fail--cus franchises.. duh). But the nicer buffets like the ones my family used to visit in Waikiki does exactly this style (only, once again, not quite this good--because buffett..duh).
So I am glad you found some way to take some of canton-cooking excellence into your own little enclave in Hong Kong *hugs*.
In Hawaiian breakfast, the star of the show is usually. 1. steamed rice (best kind is with some of the moisture out, so air-dried a tiny bit); 2. this canton scrambled eggs; 3. slices of portuguese sausages lightly pan-fried or SPAM cooked same style--I don't know if this is important, but 4. there would always be packets of Kimlan soysauce (from Taiwan) neary-by--which I would then drip on everything.
Does it taste like fairwood’s egg? I’ve missed it so much
When the guy speaks perfect english but busts out that THICC dialect when he talks about the ingredients you know it's forreal.
Perhaps perfect American.
Sorry. His Chinese accent is Americanised. And he's pronuncing Cantonese names in mandarin.
@@linstein5903 only黃埔炒蛋 wong po chow dan close to Cantonese...
He acknowledges and apologizes for that in the pinned comment...
Interesting dialect.
Where can I learn?
This has been my favorite way to cook eggs since this came out. Whenever it repops on my feed, I gotta watch.
I like to add a dash of curry in my scrambled eggs it gives it the perfect flavor and brightens it up thanks for the recipe can’t wait to try it!
I make this every once in a while. although I'm bad with the layering and often mess it up this is the best egg dish I ever made.
Thank you for making me and my wife excited about scrambled eggs.❤
OMG I’m so glad I found your video! My grandpa was very good at cooking and he made this dish a lot. He passed away several years ago. Now I can cook this for my grandma. Thank you❤️
Happy for you. Hopefully your grandma will enjoy it a lot
Ohhh you are so cute Amy, 🥰✌️❤️
So what did your grandma say when you served it to her? :)
What a great thing.
L:0
Just made this today and it blew my mind. This is the best scrambled egg I've ever eaten in my life! Simple yet decadent, can't get better than this
I just made this for breakfast. I still need a little practice with the layering, but it turned out amazing!
I only had wagyu tallow on hand, and added bacon and green onions. I paired it with fresh made Jasmine tea/cream, and the flavor keeps lingering a half hour later. This is definitely going into the regular rotation.
South chicago packing?
@@TheRockstarNathan Yes!
BRO I JUST DID THIS RECIPE AND IT'S SO GOOD. THE MOISTURE IS LITERALLY BLENDING EVERY COMPONENT TOGETHER (I DID MINE A BIT DRY PROBABLY CUZ I OVERCOOKED IT) ITS STILL REALLY GOOD.
I clicked on this video, but it's crazy that Colombians have a similar dish! It's made with spring onions and tomato, but it has this same consistency. I've noticed more, and more people are trying to make it like Gordon Ramsay's eggs, but the original way is my favorite. It's fascinating to see other countries make dishes so similar to the ones I'm used to halfway across the world. Much love
Ay shout out to Colombia 🇨🇴
what in the world?? That description of egg, tomato and spring onion is a classic Cantonese dish as well. That's crazy!! Colombians have great taste!
What you described is a common recipe all around the world. Nothing special about it.
:00
I made it a couple of times with butter, and while good, I just got some lard, and holy geez, use lard, its so tasty
thank you for the easy tutorial!
This looks sooo delicious. I have had Chinese scrambled egg before, and it is very good. Thank-you for the recipe!
One high-end restaurant in Guangzhou I went to served Whampoa stir-fried eggs with black truffle and shrimp, and it beats literally any other scrambled egg (or dish in general) I've ever tried
Day after Thanksgiving in US, my new favorite eggs. I've never been able to have them come out so smooth and soft. Made with Canadian bacon and green onion.
Must concur, while I don't use this exact method or recipe, making eggs in this spirit is what I now gravitate towards after years of trial and error. I also started making them in the traditional soft french style, ala Gordon Ramsay. But over time and a lot of experimentation, I ended up allowing more heat into the pan, allowing ribbons of cooked egg to form, removing the pan from heat when things get a little too hot. I take the egg out of the pan when It's still a little wet, and the end result is still incredibly moist, with a fantastic substantive texture as well. Makes for absolutely delicious scrambled eggs.
You are inspiring!! Keep up the Cantonese recipes. ! It’s excellent.
I have been enjoying making Hong Kong style breakfasts for my wife on the weekends for quite some time. I tried your eggs recipe this morning, and it worked much better. Sadly we had an issue with it tasting a bit too salty, and we couldn’t taste the eggs because of the cooking wine. We think it’s because of different brands, or the quality of ingredients (we tend to use Hong Kong brands when available). I will try it again next week with 1/2 the salt and 1/2 the cooking wine and hope that helps.
Thank you for the recipe, I look forward to seeing what else you have on your channel.
I live in the U.K. Back in the 70’s I was shown a variation of the “Boat People” method, by a Chinese man from whom I learned Chinese cooking. He was the son of immigrants and the father of my close friend. He told me that this was the method his family always used. He cooked the eggs very slowly in a saucepan, using a lot of lard and at a low temperature, like gentle simmering. He then drained it in a warmed colander before serving. It took a long time to cook, but the result was light, fluffy and delicious. I tried the method a few times but health concerns about the amount of used lard and not being able to get it right made me change the method to something very similar to yours. Hope that this helps.
Being on Carnivore for months, this is pretty much my go to method now, lots of lard to do scramble eggs :D (i'm chinese btw so it is very easy to home made lard too!)
lard is quite temperature stable unlike vegetable oils containing high amounts of polyunsaturated oil that are already rancid before the cooking process has started. I use lots of butter myself much similar to the method used in Townsends (18th century american history youtube channel).
The main issue with high fat foods is combining it with carbs, not the fats themselves unless they are the above plant polyunsaturated oils. This is why the keto diet and other low carb diets are so successful and also why some people also have limited success but success none the less with high carb low fat diets (at least in the short to moderate term). Eggs are roughly 50/50 protein/fat by weight so close to 35/65 energy from protein to fat with a very small amount of carbs (less than 1%) and there is at least one case of someone living off eating only eggs for 3 decades or more (25+ eggs a day).
this sounds like an americas got talent backstory
If you use bacon grease there is no better fat for you. NATURAL IS ALWAYS BETTER! Good fats do exist. Fish Oil, Olive Oil, and BACON GREASE! HAHA
@@isorokudono anything with the name 'oil' in it like this is not a good option except for coconut oil since it is highly saturated. Fish oil despite being an animal product is very easy to go rancid, more so with the application of heat. Olive oil should not be used for cooking in general, at best very low heat cooking, it was mostly a heating/lamp oil before the inclusion of the diet beyond a salad dressing (what few salads they had) until after the devastation of WW2.
I made this using the electric stove-top method. Best scrambled eggs I’ve ever had. Clear and excellent instructions. Thank you!
Honestly while I do not have the same spices, the pulling the egg to one side technique with the pan half off the plate makes some really good eggs!
Probably the best looking and easiest recipe there is, imma try it!
The way he speaks feels like I'm watching NileRed but with cooking.
cantonese cooking is a special kind of art and science
Lmao true
so thats why i think he sounds familiar
Sounds like Ben Shapiro to me, just slowed down.
lol
So I just made this for lunch for my missus and me a couple times, playing around with it. I don't know why this recipe was recommended to me, but I tried this technique including the slurry and also with different seasonings and these eggs are just AMAZING! love it so much.
This is fantastic! I'm gonna try this method next time scrambled eggs are on the menu!
It truly is the best egg dish ever. I'm lucky to live in Hong Kong so I have access to the real deal all around me. I have it almost daily.
Your dog is highly practiced in what I call "Doggie Hypnosis". I can see the thought bubble overhead "DROP THE BACON DROP THE BACON DROP THE BACON DROP THE BACON"
This is just crazy good.
Also, I've been trying to use this technique for making egg breakfast tortillas (add-ons included). For these, it worked better for me if I cooked it a tiny bit more, as it was hard to make a tortilla that kept its shape.
Afterwards: Put it inside a flour tortilla -> back into the hot pan -> brown on both sides -> put it back on a plate -> finishing salt -> done!
I think this is the only way i will enjoy scrambled eggs. Thumbs up for sharing!!!
now that is how you make perfect scrambled eggs, thank you for that 🥰
Made this this morning more to try the technique than to make breakfast and found that it was really easy and really good. It is a keeper.
next time you do an omelette you’ll wonder that sum...
黃埔炒蛋 is in fact the foundation of many Cantonese dishes such as all kinds of 滑蛋 dishes. In a professional kitchen though, chefs may prefer to stir fry the egg and other ingredients such as char siu and tomato separately so that they may look better! But your video is definitely inspiring, thank you for sharing!
Hey this recipe really touched my heart. It reminds me of my family visiting a buffet in Hawaii and their fluffy eggs was pretty close to this but you manage to outdone them!! I don't know how they make theirs, probably restaurant-quality powdered eggs as source? No clue.
Enjoying this made me realize something about modern Hawaiian cuisine, perhaps it won't be wrong to characterize modern Hawaiian food as a melting pot of the best food from all around the regions touching the Pacific Ocean.
I will dig into your VOD collection and learn more. Perhaps I can add strips of beef or plump shrimps too. Keep rock'n on and rock'n hard!! I never ate such good eggs in my life outside of a restaurant/buffet!
I'm Chinese and consider myself a decent cook, but man, you're good with both the explanation and the execution, bravo, take the sub!
Your dog is so funny, you can tell he is used to being fed by hand, he keeps watching her hands at the end for treats!
Sweetheart 💖💝
I just made this and it was absolutely delicious. Easily the best scrambled eggs I've ever had.
I also added some slow cooked bacon that had been mixed with coriander powder, spring onion, hoi sin and rice wine vinegar then set aside and chopped into strips before adding to the top of the eggs and served.
My favourite was similar to this at one of the restaurants I worked. The chef there added fresh legs to the half ready scrambled eggs one by one and it resulted almost the same. It was very delicious. This technique seems to be very easy though.
Finally something I can make because I actually always have these ingredients at home. The eggs here actually look super appetizing, unlike the hotel scrambled eggs.
I don't know how I ended up here, but I'm never leaving. These look delicious and I can't wait to try them out!
This looks amazing!!!! I’m Chinese and I always wondered how eggs like this were so tasty and after years I finally find this in my feed👏👏👏👏thank you!! Love your video and your easy to follow walkthroughs!
Been making my eggs like that for almost 40 years. I got my inspiration for "folding" my eggs, oddly enough, from eating a McDonald's Big Breakfast as a kid. I thought their eggs were the best tasting and they had that folded look so I experimented, found my technique, and the rest is history.
Well done!
I just made this today....and it was AMAZING! thanks for sharing this recipe!
I did this just as you explained. It was so delicious. The eggs were so smooth and creamy but not in a raw kind of way. For me eggs were always scrambled well done or sunny side medium done. I think this is my new favorite.
Just made these for dinner. Flavoured with fish sauce and a bit of chicken bouillon, corn starch slurry. Chopped green onion, garlic, sliced radish and shrimp. Soooooo good!
I just made this for breakfast. I still need a little practice with the layering, but it turned out amazing!
Results were amazing.
I swapped the Shiaoxing wine with White Wine Vinegar and not sure if that's what sent the flavor to the moon but it was amazing.
As I was finishing up, I took a bite off the wooden stirrer, and I couldn't believe what I tasted!!!
This is exactly how I like my eggs. My mother says "it still raw" lol IDK why she prefers the stiff dry ones. I also tried Gordon's scrambled eggs but it pours out like oatmeal. I like the folding in these you made.
Most people in my county like dry one better, and i was flinching the whole time watched the end result in this video still wet like that, guess chefs truly the hardest profession since people taste are vastly different
Oh my.....it's interesting but I still prefer it cooked so its yellow instead of the orange yolky color
I do see these as abit raw for my taste, I'd cook them slightly longer since I just can't deal with uncooked egg (Unless it's just the Yolk) in the slightest.
@@multifariousgemini that might have more to do with the area and eggs than the doneness, yolk color is dependent on things like what the chicken ate while making the egg, so it varies quite a lot. I've been places where bright orange yolks are the standard and they stay a similar color when cooked, but in my area a more subdued yellow is common
People are still worried about salmonella, even though eggs are typically cleaned like heck right outta the store nowadays.
I've been eating my scrambled eggs just like this (none of the add-ins) and didn't realize it was called curd. I love scrambled eggs cooked this way, so light and fluffy, I think I will experiment with some of the add-ins and lard. Thankyou.
I've been doing a version of this with sake, mirin, and mushroom seasoning, replacing the chinese wine, sugar, and MSG respectively (I have nothing against those ingredients, I was just mucking around with what I had because I do a lot of japanese dishes at home). They are bloody wonderful!
Mirin does what the cornstarch slurry does, slows down the cooking.
@@tinateh mmm... pretty sure the cornstarch slurry thickens it and makes it more silky in texture. Mirin is basically the sweetener. I don't think either have an effect on cooking time.
This is very interesting to me because this is already the technique I use to make my scrambled eggs sans the special ingredients to make them Cantonese. I really love this particular texture in scrambled eggs and I've been doing it this way for years.. not knowing that this was a Cantonese technique! .now that I've seen this video I'm definitely going to add the extra ingredients to make them authentically Cantonese. Thanks for posting
Had to make this instantly after I watched it. Best scrambled eggs I've ever eaten.
I think the thing about Chinese cooking that is always interesting to me is the fact a lot of it is chemistry. They don't mind if something isn't 'natural' if it tastes good. There's a lot of flavor hacking and little tricks to make something more flavorful that western cooking doesn't think of unless you're one of those gastronomy types.
and thats what makes it unhealthy
All cooking is chemistry.. what in the chinese fetishization are you saying
My Viet mom would chopstick the eggs for a while, add Totole chicken flavoring, fish sauce, and then cook in a non-stick pan with some butter and constantly create layers with the chopsticks. We enjoy it slightly more done than in this video. And it tastes great with rice and sometimes combined with cubed spam or lập sướng (Chinese sausage, I think). It’s so cool knowing that this type of scrambled eggs wasn’t a family creation but was also made by the Cantonese.
I live close to San Francisco’s Chinatown. I luuuuuv Cantonese scrambled eggs. I've always ordered it with shrimp. I appreciate the idea of char-siu in the eggs. I will get it tomorrow.
this way of Scrambled eggs is what I not realized been doing for like 3 years
Good Stuff
I was watching the video thinking the same except I’ve been making my eggs like this for at minimum 10 years. Never knew this method was of another culture. Learn something new everyday.
@@a.d.baebee we like it not too solid
This is AMAZING!!!! I have never tasted eggs like this in my 68 years!!! Thank you so much!!
I gotta try it now that it’s in my recommendations
I love making finding different ways to eat scrambled eggs
The appearance of the dish looks like how they do scrambled eggs at brunch at Au Cheval in NYC, which I have been chasing. Can’t wait to try this recipe
I absolutely love the way Ramsey cooks the soft eggs. I am also going to try your way too. Looks fantastic.
I tried this recipe yesterday morning, and the eggs were so amazingly good that I had to make it again in the evening!
woo hoo I'll bet it was quite the stinky farty party that night lol
I loathe the overly fluffy egg that most restaurants are enamored with; this looks exactly my speed for egg! Excited to try this out
Totally agree that this is the absolute best style of scrambled eggs.
This also kind of reminds me of the Japanese soft scrambled eggs. I love those whenever we travel there.
This is by far my favorite scramble method. Simple easy peazy. Having a good seasoned carbon steel WOK is a plus for sure too.
i only cooked egg twice in my life
followed your guide out of curiosity
damn this is good
Wow! It looks so good. Thank you so much for also showing a way how it can be done it’s just a pan. As a student unfortunately I don’t really that much space and money for a good wok, so the fry pan has to do it for the moment ☺️☺️
Very precise explanation
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Seems like u have alot of time
no msg, haiyaaa
You are everywhere, piano guy.
I have been doing cornstarch slurry in my eggs for years. This makes the eggs more forgiving...almost impossible to get to that rubbery stage that is so gross. I think that is the most important step to these eggs. I will try the folding technique though as those look great.
Just sounds like you're overcooking your eggs...
I've now used this cooking method for scrambled eggs. Normally to season my beaten eggs I use Polish seasoning called Kucharek which is absolutely brilliant stuff. It's similar to Knorr bouillon powder, but cheaper. Therefore, I added some Kucharek, but decided to try each further ingredient separately as I've no idea what it's all going to taste like. So for this first attempt I added ¼tsp of sesame oil only. I do have a non-stick wok, but no gas, only electric. But the method shown worked perfectly by constantly moving the wok off and on the heat. The finished eggs were delicious, though I didn't much like the sesame oil. Sesame oil works great with rice, noodles etc, but in eggs alone? Not sure about that. Next time I'll try the cornstarch, but omit the sesame oil.
Thank you!!! Such a great and informative video. Love the format.... esp with my "humble" western pan. :)
I'm looking forward to trying this because I'm a "big curd guy" as well. Thank you!
TY for sharing your accurate information with the recipes ! It allows all to appreciate the delicate techniques that go into preparing the ingredients
Like so many of these videos I watch it, think it looks reasonably doable, got to my kitche, get the wok and eggs out, rewatch, put the wok away, and make regular ones😂.
This is very similar to the way my mom taught me to make an omelet. I do it in a non-stick pan. Whisk up the eggs with some salt, white pepper and water or milk. Melt butter in the pan. Add the egg and wait until the sides solidify. Use a spatula to lift up one side of the egg, hold the pan at an angle to let the wet bit go under the dry bit. Repeat all around. Turn the heat off just before the top is dry. Fold it up to form a half circle. Perfect omelet done. Not very different from the scrambled eggs here. I like the idea of adding cornstarch to keep the eggs from becoming too dry. Will try that!