The famous Cantonese scrambled eggs! A new way to cook eggs for breakfast❗️Easy and Incredibly tasty
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- เผยแพร่เมื่อ 6 ส.ค. 2022
- How to cook the famous Cantonese scrambled eggs? This is my favorite scrambled egg recipe! You can turn on your imagination and add your favorite ingredients and it will also be delicious 😋 Such an omelette turns out to be moist, tasty, silky, perfect! This is one of the best omelets in the world! Try this delicious and very simple recipe and tell me in the comments how you enjoyed it 😋 Enjoy ❤️
5 eggs
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp sugar
beat the egg whites
until you see big bubbles
1 tbsp sesame oil
1 tsp cornstarch
1 tbsp water
mix well
butter
the idea is to drain a raw egg
cook on low heat
divide in half
and put on top of each other
Cantonese scrambled eggs must be moist
mmm delicious 😋
bon appetit and good mood ❤️
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#Iracookingtime
#recipe
#scrambledeggs
#scrambledeggsCantonese ira cooking time
Thank you for your simple & delicious recipe. I'm spoiled now and will only eat scrambled eggs this way.
I am from the US in Calif and we do NOT separate our eggs, we just WISK them in a bowl with seasonings, garlic, pepper, I put in sliced mushrooms and shredded thinly cheddar cheese and pour it into the frying pan and just softly turn them over and over, some people like to add a little MILK too but I like how in Asia how they make desserts and other foods, very interesting to see how others make food in different countries and try it, Thanks
Ого...я тоже также делаю с белыми грибами)))
Speak for yourself, white boy.
What was the point in separating the yolk from the white if you were going to mix it both together with the seasonings anyway?
That's how you do it when you want to look like you know more that your audience.
Egg whites are made almost entirely of protein. When we whip them, the motion of the whisk forces the proteins to unfold and recombine in rigid structures. Whisking transforms egg whites into a mass of foamy bubbles and the proteins form the bubble walls.
These proteins are pretty darn stable - until a smidge of yolk or a little oil gets involved. Egg yolk, fat, and even residual detergent on a bowl or whisk interfere with the protein structure of the egg whites. It’s like replacing some key walls in a house of cards with jello: the structure just can’t hold together.
@@2Truth2you , OK. But that's not what was done here. The whites were mixed with seasonings, then the yolk was added and also mixed. So my question is really what was the point of separating them?
By whisking the egg whites separately, it helps make the scrambled eggs creamier and more fluffy.
@@jdshl8423 I've heard it said that the real point is that in a restaurant environment, the head chef assigns this job to some junior woodchuck chef. Then, the head chef can check and see if the eggs have been beaten enough just by looking at them (the whites, I mean). Then the junior chef can add the yolks, because the point of the whipping was to incorporate air into the whites (not the yolks). You can...I think...do this just as well without separating the eggs, but then the head chef has to trust the junior chef to do it long enough and he/she can't just check it by looking at them.
At home, there would be no difference if you already knew how long to beat them. If you didn't, then you should probably separate them first and use the advice here to continue until you see big bubbles.
Lovely and therapeutic to watch. Thank you for sharing.💐
Thank you, I'm glad you liked it
Watching from Johannesburg South Africa...thanks for sharing and enriching our cooking styles🌺
Soy de México, del estado de Baja California Sur, Municipio de Los Cabos, poblado La Ribera, gracias por compartir esta manera tan fácil y deliciosa de hacer huevos revueltos, acá los acompañamos con frijoles, carnes frías, verduras y chile picante. ahora mismo voy a prepararlos para probar su sabor, añadire ajo picado finamente a la manteca para freirlos... Saludos afectuosos, me gustan tus recetas...😋
this is what I used to eat almost every day when I lived in Baja.
Thank you. Fluffy and with sesame oil? Perfect. Subscribed.
Just curious: What's the reason for separating the egg whites and the yolks when you're mixing them all together at the next step?
:)
To get those air bubbles for fluffiness. You do the same sort of thing for some cakes.
You can get the bubbles beating the whole egg
It's a way to make an already slow and boring video 56 seconds longer!
@@einars1934 HAHAHAHAHAHA
We do scrambled eggs by this method in Hungary We never fry both side, because it becomes too dry. This is the best procedure as you did!
I make scrambled eggs this way also, minus the white pepper and sugar. My omelettes and frittatas are cooked on both sides. All are delicious!
Thank you, I'm glad you liked it
These eggs look so delicious. I will probably be trying these in the morning for breakfast. Great video and wonderful presentation. So thank you so much for yet another way to fix eggs.
Thank you for yor cooking. From Colombia 🇨🇴❤
Fantastic presentation & looks so good. I will be definitely trying this way to make eggs. Thank you from Western Colorado...
Denver here!❤
Thank you. This video is soothing to watch, I tried the recipe, and it was delicious.
La même omelette avec du sucre naturel pour le dessert, le goûter... un vrai délice aussi ;-)
Very similar methodology to the American way of scrambling eggs. I'll give this a try but will also add grated parmesan cheese!!😁😁🇬🇧
Great soft smooth soft jazz music to create a classy atmosphere. Beautiful clean kitchenware used and clean kitchen and stove. Very nice presentation and clear instructions displayed as you made the dish. Very classy. Great presentation
T.O.P. ! ! !
👍🥰👍
thanks for inspiration & recipe
Bakersfield California USA we'll try this recipe in the morning
Bon appetit
This is fantastic....looks delicious
Thanks
Delicious!
Thank you. Looks very testy.👍🏻🙋🏻♂️☘️
I am intrigued to know what benefit there is to separating the whites and yolks and re-combining them shortly afterwards without the whites being whipped to a foam? Great presentation.
I would also like to know why...
So Would I, I think they made a mistake, maybe yes the whites should've been whipped, Also the sugar is not going to be exactly lovely.
First thing I wondered, too, upon seeing the recombination.
Lighter fluffier eggs. . . whipped whites will foam up faster without yolks. Use a hand mixer, and make what looks like mayonnaise , then try and do the same thing with the yolks inside, it is more difficult. . . whipping egg whites is more common in cookies and pastries.
I have been using the spatula technique to gently move the cooked portions of egg aside and let the liquid parts flow onto the hot pan, as in this video. It produces fluffy clouds of cooked eggs, no matter what you add to them. Why people insist on chopping the cooking eggs into baby sized pieces is beyond comprehension...unless you are feeding a baby!
I just tried your egg recipe , wow , they are really delicious, this is my new way to cook them from now on, thank you
This is such a simple yet tasty and nutritious recipe! thank you for sharing
I'm from Paraguay , South América
Why separate egg yolk from egg white; mix the white, later combine the yolk, then mix them all again... Why not just mix them all together at once?
I had the same question....didn't seem to make much sense - just an extra step.
@@urbanurchin5930 the difference is caused by the beaten egg white. The air in the bubbles make the fluffiness!
Before retirement, it was always a rush to make an acceptable breakfast with a few eggs. Post-retirement is has become a pure joy to take one's time and prepare a breakfast that is not rushed and more tasteful than I ever experienced pre-retirement. This is method of eggs for breakfast is retirement perfection.
Enjoy
Mmmmm ça a l air trooop bon , donc à faire trés prochainement Inchallah ! Je vous suis d Oran ( Algérie ) et j adore ce que vous faites . Je vous envoie un beau soleil . ❤❤❤😊😊😊😊😊
Thank you, I'm glad you liked it
Eggcellent! Worth the couple extra steps. Maryland USA
Thank you so much for sharing this recipe. I am following your step by step guide. ❤️❤️
Super 👏 it's very tasty 😋 Welcome to my channel 🎉😍
excellent presentation --- thank you!
I'm going to try this.
Thank you from Turkey/Antalya
It looks delicious. Nice recipe, friend.
😍👍🎉
Beautiful! Victoria British Columbia, 🇨🇦❤️
You separated the yolks and the white to mix them together again. Great!!
Well, she beat the whites first which makes a difference in any recipe. Couldn't resist the urge to comment without thinking first could you.
Thank you Ira from the Southern USA for your Cantonese scrambled eggs. First, crack eggs wherever you want as long as you do not have to dig for egg shells. Next, others do not understand why baking recipes omit (or add) whites or yolks as this produces the required results. Whipping up a few eggs with milk and tossing in a pan of butter is a sin, unless you are hungry. Egg whites whipped separately creates a protein bind that professional chefs study in school. Many chefs scramble eggs with water instead of milk (balancing the protein interaction), and add butter in the scrambled egg solution, before pouring into a pan with no oil or butter. I would hope others would try and experiment before questioning your techniques. Enough said, ask questions after you try the recipe...
I loved it !!! I am from São Paulo, Brazil...
thank you from Texas
Perfect! 多謝! I am from Czech Republic.
Thank you Czech Republic
I'm from São Paulo, Brazil. Thanks for the video
Thank you from Sonoma County, CA
Looks delicious. Thank you!
Thank you!
I never thought of corn starch before but it makes sense.
Hi bobelliott Why does adding a corn starch slurry to a scrambled egg recipe make any sense? The eggs will firm up all by themselves (it is an albumin thing!). Ask Alton Brown to explain it in more detail. Happy Holidays!
That's an Omelet in the West. Looks good.
an omelet is like an egg taco, egg fried on one side, folded with stuff inside, and steamed with lid to cook inside. . . .. not stuff mixed into the egg before it's fried.
@@katsu-graphics5634 It's more like an Omelet, it certainly is not Western scrambled eggs.
@@jonrend Looks good but definitely cooked like an omelette
Excellent! and thank you.
Most outstanding!!!!
Sounds good. All the best from Herten, Germany
Yummmmm yes please 😊😊😊😊😊
This looks so delicious
Just tried it, it's pretty good
Excellent et simple. Bravissima.
thank you 😍
Looks good
Pensacola, Florida USA
I like cracking the eggs on a flat surface. I also like seasoning before cooking as you did. Further a like fat in the eggs prior to cooking as well. Sesame oil is a wonderful consideration. Well done. Thank you.
Thank you, I'm glad you liked it
Looks good 👍 I'm gonna try it with those ingredients 😁😁
John from Scotland love the video and the product .
I ADORE READING & eating eggs
How are you ?
beautiful eggs
I am watching from the USA Atlantic City New Jersey. Thanks
i will definitely try this
👍
i didn't know we had a special way to make scrambled egg
Beautiful, FL USA
thank you
Good morning 👋 what a beautiful and delicious recipe you made there 😋🤤👍
Thank you so much
Nice music walaw
Very nice omelette
Thank you, I'm glad you liked it
Абавязкова прыгатую! Вялiкi дзякуй за рэцэпт.
Прыемнага апетыту і добрага настрою!
I'm from Missouri, USA
Canada🇨🇦❤️
Well, that was pretty damn awesome. Thank you.
America. Love your videos. That guy can cook made one of your chicken recipes and went crazy, he had a you tube channel too.
Greetings from Türkiye/Bursa. By adding starch, you have obtained a gluten-free food. This is valuable for celiac patients. Additionally, a different flavor can be achieved by adding cheese and parsley. Thanks for the video.❤
thanks for the comment
Dankeschön für das leckere Rezept. Grüße aus Deutschland
Danke ! Willkommen Deutschland
❤love it❤
Thank you so much!
Looks more like an omelette.
Pozdrawiam z Polski ❤
I’d take those over Gordon Ramsay’s in a heartbeat
New Jersey, USA here
Nice! I' m from Buenos Aires 🇦🇷
Welcome
Can i put oil instead of butter? Thank you from Singapore 🇸🇬 😊
Watching from Spain 😅
I’ve always found cracking eggs on a flat surface to be the superior method to cracking them on the bowl.
Julia Child and Jacque Peppin always advocated this.
I see you from Mexico.
From New Zealand
That's awesome! New Zealand is such a beautiful country 👍😍
De Tijuana, Mexico...
Interesting skillet, I wonder if you might share a link for that, or the brand name?
thank you for your interest ! Italian frying pan Crafond
USA New York NY
I do similar, except once I beat the whites, I add the yolks back in, however I do not beat the yolks. Pour in pan and fold whites around the yolks until done to taste. YMMMM! Best of both worlds fluffy whites and either runny yolks, or break them up a bit to get yellow chunks of yolk. And I add red onion as well.
greetings from australia
Thank you from Italy!!
USA, Pittsburgh PA
Nice that one can see the actual amount used rather than relying on what is stated; the heaping spoonful of cornstarch would actually be at least a tablespoon, if not more!
Yyyyyyyyummmm!
Je vais faire cette recette qui a l air delicieuse avec un peu moins de poivre je suis a lyon❤❤❤
Bon appetit
Famous 😊
Taste great w/ char chu(Chinese barbarque pork) green onions (not the song) 🥰🤗😬Thanks for this 💕
Great music!!
Hello from Greece
The way I like to do scrambled eggs is by first cracking the eggs straight in the pan. Keep the yolks whole and start moving the whites around as they congeal. Once most of the whites are set, start breaking the yolks and mixing them in with the rest. After you do this, the eggs should be done in 10-20 seconds. This is the best way I found to have cooked whites and runny yolks.