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 UA-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 ua-cam.com/video/8SVZ1AXLqP4/v-deo.html and then there’s also this dude, who’s just… impressive ua-cam.com/video/oWUsCCCuoS8/v-deo.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 UA-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 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)
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!!
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.
@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.
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 🙏.
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.
@@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.
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
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.
@@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.
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.
@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.
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!
@@66.6howl 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 .
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.
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.
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.
@@violetviolet888yeah i just meant to say that my comment maybe wont be seen by many because not many new people click on the video, thats why you could say its useless to even comment
@@gloss2468 This video has 8.7 Million views to date. This number will easily grow over time. Many people read comments and don't even watch the videos, you'd be surprised.
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!
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 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❤️
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
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!
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 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.
Absolutely tremendous way of cooking scrambled eggs, pretty much the only way I make them anymore. It's got all the best qualities of a classic French omelette but without all the crazy difficult technique.
Thanks for sharing this recipe with us, love your vids. As a Cantonese, I can assure you that 黃埔蛋／黃埔炒蛋 should be translated into Whampoa (in Cantonese) / Huang pu (in Putonghua) scrambled eggs. Though pronounced differently, both Whampoa in Hong Kong and Huang pu in Guangzhou are local districts with the same written names, but the recipe was a delicacy from the Tankas / Tanka people 蜑家／疍家人 who lived rather close to Huang pu / Whampoa Military Academy in Guangzhou. In Chinese Pinyin, 'Pu' from Huang pu, is also read as 'bù', which literally means the noun 'cloth/linen', as well as the verb 'to spread', and therefore, the folding method of this recipe. This is another theory related to a local folklore. Always happy to see more people being interested in Chinese cooking and culture. Keep up the good work. 💖
Gosh, the comments are rancid. So many people can’t seem to fathom runny eggs? (Or keeping their negative feelings to themselves.) thank you so much for the recipe, the high quality video, as always, and for being such wonderful sources of information. I’m going to make these for breakfast tomorrow :)
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.
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
No need to move it on and off the flame. Just tilt the wok and use the spatula to push the runny egg up continuously. That pushes the cooked layer away and the runny part will get cooked as it runs down the wok towards the hot spot. You will get finer layers of perfectly cooked egg with a thin layer of runny egg on top.
Yeah I just personally find it easiest to lift it off when things get a touch hot. You're absolutely right that lifting it off the flame in this specific way would be non-standard (with a restaurant wok burner working it on the lip of the burner is a common enough sight, but that's partially because of the relative power that they're working off of ). I talk about that a bit in the notes, but you're right that I probably should've addressed it in-video as well.
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).
@@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.
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.
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.
@@lhd7105 "I can't believe it, but this Canton-style scrambled egg is" It makes sense. Hawaii was populated by immigrants who were forced to flee their country, they kept their life experience and survived off of these skills, particularly when the US oppressed Chinese by not allowing them to work in professions such as doctors and engineers even if they were better qualified than Americans. They could only work in laundrymats and restaurants. Look up the history of Chinese immigrants and you'll understand a lot more about Chinese food in America, and about American Chinese Food - which are two different things.
I’ve seen a version of this dish from a Cantonese cook book that was somewhat different from yours: They used finely minced jiao tsai and no cornstarch in the eggs. It was cooked, using this method: the beaten egg (with the finely minced jiao tsai already incorporated in the eggs) is cooked in a well seasoned wok with rendered chicken or duck fat (lard was an option too) in an even layer across the sides of the wok. Once it partial set, it was quickly folded together and placed on a serving plate. Then repeat the same set as before, over and over until all the egg is used. The end result is the same as yours except it looked a little neater!
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.
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.
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"
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.
I adore Cantonese cooking, ive dedicated a whole shelf to learning it. I grew up culturally Honduran American, so some stuff is semi similar. The dependency on rice being a big thing. I regularly make cantonese honduran fusions at home all the time.
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!!
That’s exactly how, in my family, scrambled eggs look like. We eat ours as a dinner dish: Ideally fried in lard rendered from salted pork fat. Eaten with polenta and home made cucumber pickles or sauerkraut...
Totally agreed that is one lush beautiful looking scrambled egg! The best really like you said. And what a stroke of Mastery to frame it on a such beautiful green leaf plate. You're definitely a man who knows how to present food well!
Omg I’ve finally found it lol ive been looking for this exact recipe for YEARS! Always ordered this from any Chinese restaurant that offers it, always wanted to make it myself and now I’ve found it lol
I like my eggs soft and moist too! I cover my dish of eggs with a plastic microwave shield and let it sit for a couple of minutes while it finishes cooking, before seasoning and eating. It's like eating from Grandma's table!
I have always loved Chinese omelette’s since I was a kid, especially the flavour and texture of the scrambled eggs. I have never been able to recreate it and always wondered what the secret is to that distinct flavour then I found this video by chance while making scrambled eggs and needing some inspiration. This is an absolute game changer for me, or life changer to be more accurate. I have been cooking this recipe on and off for about 2 years and I can say from experience the first time I followed the steps exactly and it was by far the best eggs I have ever had then sometimes I skipped parts, or roughly measured out and it was never the same as the first time. I made it again exactly as instructed following all the steps and measurements and it is so perfect, even better than some restaurants. My tips, do not skip sesame oil, MSG (get from Asian food store also called Ajinomoto) don’t skip Lard or corn starch slurry and you can’t go wrong either wok or fry pan works great. I was tempted to flip it over on the plate as described if want it cooked more but so glad I didn’t as the remaining liquid that looks like it’s uncooked actually becomes more like a sauce and compliments the whole dish. Thanks Chinese cooking demystified.
@justh1374: Steph & Chris go to great lengths with research and recipe testing before posting a video because they know their audience is world wide. You can trust their recipes.
my favourite way is with some finely sliced lap cheung and shitake mushrooms with fresh prawns, but I replace the MSG for a mixture of dried shrimp and powdered shitake mushroom even though it takes a little work to powder the shitake the flavour always turns out good!
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!!!
For those that thinking the eggs are undone, they aren't actually. If you take a look at the color of the eggs just after adding the eggs to the wok/pan and the color after when the eggs are cooked, you'll notice the eggs turned golden. That means it definitely cooked all the way through, BUT the eggs still retained a LOT of its moisture what with the corn-starch slurry and the eggs own natural moisture content. Some parts are curded more than others. If done properly, you should get a color scheme transition. You'll actually TASTE many layers of flavor, some parts like a tortilla omelet, some almost like gelatin, which is what makes this recipe so awesome!
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 love adding butter sautéed finely chopped broccoli to my scrambled eggs, and recently I've been putting salsa on them, I really like the flavor of salsa
I remember having this pretty much for breakfast daily in the AC2 canteen in City University of Hong Kong. Have tried mimicing this many times impromptu but finally got down to getting the details correct. Thanks mate!
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!
This just looks UNREAL good. I have to upgrade my seasoning cabinet. I know you mentioned in past videos the importance of 'the box'. Have to learn to get over the fear of corn starch and of MSG. Thanks so much for all you all do!
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.
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
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
to anyone that’s confused,it’s very simple. it’s like making soft scrambled eggs but instead of constantly stirring it,you’re only stirring it every time a bit of the egg on the bottom starts to solidify. keep repeating that process over and over
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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 UA-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 ua-cam.com/video/8SVZ1AXLqP4/v-deo.html and then there’s also this dude, who’s just… impressive ua-cam.com/video/oWUsCCCuoS8/v-deo.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 UA-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?
@@wolfcloudstudios Yup
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. ❤
Green card is more appreciated 👍🏼
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.
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.
@@Lesevesel agree 👌
@@redbettait5161 lmao :)
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.
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
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
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.
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
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.
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!
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?
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?
@@66.6howl 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
@@poopshiestyreal Try using the search bar instead of a potato.
"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
This has no business being as good as this is with how simple it is
never making scrambled eggs any other way again
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.
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.
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
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.
@gloss2468: It's not that old, it's not from 2001 or 1870. The recipe is timeless and will never change. The principles stay the same.
@@violetviolet888yeah i just meant to say that my comment maybe wont be seen by many because not many new people click on the video, thats why you could say its useless to even comment
@@gloss2468 This video has 8.7 Million views to date. This number will easily grow over time. Many people read comments and don't even watch the videos, you'd be surprised.
I made this using the electric stove-top method. Best scrambled eggs I’ve ever had. Clear and excellent instructions. Thank you!
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.
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 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.❤
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
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
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
This is my favorite scrambled egg recipe by far! I come back and watch it every so often for reference, so delicious
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?
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!
This has been my favorite way to cook eggs since this came out. Whenever it repops on my feed, I gotta watch.
“To get started with Cantonese scrambled eggs, you’ll need… eggs.”
*_Every 60 seconds in Africa a minute passes_*
Very precise explanation
you are everywhere
Get out! 😤😥😥😥😦😦
Seems like u have alot of time
no msg, haiyaaa
You are everywhere, piano guy.
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 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’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
@@pocketstoosumo he was the egg. he got eaten
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...
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.
I love that you assume you got the other method wrong instead of assuming that it wasn’t a good recipe, a sign of true scholars if I’ve ever seen it.
Absolutely tremendous way of cooking scrambled eggs, pretty much the only way I make them anymore. It's got all the best qualities of a classic French omelette but without all the crazy difficult technique.
Thanks for sharing this recipe with us, love your vids. As a Cantonese, I can assure you that 黃埔蛋／黃埔炒蛋 should be translated into Whampoa (in Cantonese) / Huang pu (in Putonghua) scrambled eggs. Though pronounced differently, both Whampoa in Hong Kong and Huang pu in Guangzhou are local districts with the same written names, but the recipe was a delicacy from the Tankas / Tanka people 蜑家／疍家人 who lived rather close to Huang pu / Whampoa Military Academy in Guangzhou.
In Chinese Pinyin, 'Pu' from Huang pu, is also read as 'bù', which literally means the noun 'cloth/linen', as well as the verb 'to spread', and therefore, the folding method of this recipe. This is another theory related to a local folklore.
Always happy to see more people being interested in Chinese cooking and culture. Keep up the good work. 💖
Had to make this instantly after I watched it. Best scrambled eggs I've ever eaten.
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 💖💝
Gosh, the comments are rancid. So many people can’t seem to fathom runny eggs? (Or keeping their negative feelings to themselves.) thank you so much for the recipe, the high quality video, as always, and for being such wonderful sources of information. I’m going to make these for breakfast tomorrow :)
lol they're just a bunch of brainwashed americans
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.
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!
This is AMAZING!!!! I have never tasted eggs like this in my 68 years!!! Thank you so much!!
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
This is by far my favorite scramble method. Simple easy peazy. Having a good seasoned carbon steel WOK is a plus for sure too.
No need to move it on and off the flame. Just tilt the wok and use the spatula to push the runny egg up continuously. That pushes the cooked layer away and the runny part will get cooked as it runs down the wok towards the hot spot. You will get finer layers of perfectly cooked egg with a thin layer of runny egg on top.
Yeah I just personally find it easiest to lift it off when things get a touch hot. You're absolutely right that lifting it off the flame in this specific way would be non-standard (with a restaurant wok burner working it on the lip of the burner is a common enough sight, but that's partially because of the relative power that they're working off of ). I talk about that a bit in the notes, but you're right that I probably should've addressed it in-video as well.
This also kind of reminds me of the Japanese soft scrambled eggs. I love those whenever we travel there.
I think this is the only way i will enjoy scrambled eggs. Thumbs up for sharing!!!
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.
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.
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
@@lhd7105 "I can't believe it, but this Canton-style scrambled egg is" It makes sense. Hawaii was populated by immigrants who were forced to flee their country, they kept their life experience and survived off of these skills, particularly when the US oppressed Chinese by not allowing them to work in professions such as doctors and engineers even if they were better qualified than Americans. They could only work in laundrymats and restaurants. Look up the history of Chinese immigrants and you'll understand a lot more about Chinese food in America, and about American Chinese Food - which are two different things.
I’ve seen a version of this dish from a Cantonese cook book that was somewhat different from yours:
They used finely minced jiao tsai and no cornstarch in the eggs. It was cooked, using this method: the beaten egg (with the finely minced jiao tsai already incorporated in the eggs) is cooked in a well seasoned wok with rendered chicken or duck fat (lard was an option too) in an even layer across the sides of the wok. Once it partial set, it was quickly folded together and placed on a serving plate. Then repeat the same set as before, over and over until all the egg is used. The end result is the same as yours except it looked a little neater!
This is THE MOST tender scrambled eggs I have ever tasted, literally melts in my mouth
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
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 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
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"
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!
You sir, have Enlightened Me. My understanding of eggs has I increased significantly after following along and making this recipe
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!
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!
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 adore Cantonese cooking, ive dedicated a whole shelf to learning it. I grew up culturally Honduran American, so some stuff is semi similar. The dependency on rice being a big thing.
I regularly make cantonese honduran fusions at home all the time.
Ive always wanted a runny scrambled egg and i finally found the perfect one! Im trying this on everything!
Me, a Cantonese, learning how to cook Cantonese food from a foreigner (no offence) and enjoying every minutes of it 🤣
Half Cantonese here, same 👌
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!!
Thank you for a very detailed notes on this. You are the first UA-camr I encountered this way. No details are spared. Absolutely great!
That’s exactly how, in my family, scrambled eggs look like. We eat ours as a dinner dish: Ideally fried in lard rendered from salted pork fat. Eaten with polenta and home made cucumber pickles or sauerkraut...
That sounds super up my alley...
I’m loving the little bandit eyed dog like “will you just give me the eggs please!!!!!!”
every time i was waiting for them to give some to the dog.
Miniature Schnauzer FTW
Absolutely delicious. Simple, easy and so yummy, my wife and I loved it. Thank you.
Totally agreed that is one lush beautiful looking scrambled egg! The best really like you said. And what a stroke of Mastery to frame it on a such beautiful green leaf plate. You're definitely a man who knows how to present food well!
Oh god thank you. This. This is how I love my eggs. This is just perfect, a good combination of bite and creamy
Omg I’ve finally found it lol ive been looking for this exact recipe for YEARS! Always ordered this from any Chinese restaurant that offers it, always wanted to make it myself and now I’ve found it lol
I like my eggs soft and moist too! I cover my dish of eggs with a plastic microwave shield and let it sit for a couple of minutes while it finishes cooking, before seasoning and eating. It's like eating from Grandma's table!
I'm not so picky and enjoy variety. Ramsey's eggs were heavenly AND I'm excited to try this recipe!
@candasmith: Did you try this method? What did you think?
I have always loved Chinese omelette’s since I was a kid, especially the flavour and texture of the scrambled eggs. I have never been able to recreate it and always wondered what the secret is to that distinct flavour then I found this video by chance while making scrambled eggs and needing some inspiration. This is an absolute game changer for me, or life changer to be more accurate. I have been cooking this recipe on and off for about 2 years and I can say from experience the first time I followed the steps exactly and it was by far the best eggs I have ever had then sometimes I skipped parts, or roughly measured out and it was never the same as the first time. I made it again exactly as instructed following all the steps and measurements and it is so perfect, even better than some restaurants. My tips, do not skip sesame oil, MSG (get from Asian food store also called Ajinomoto) don’t skip Lard or corn starch slurry and you can’t go wrong either wok or fry pan works great. I was tempted to flip it over on the plate as described if want it cooked more but so glad I didn’t as the remaining liquid that looks like it’s uncooked actually becomes more like a sauce and compliments the whole dish. Thanks Chinese cooking demystified.
@justh1374: Steph & Chris go to great lengths with research and recipe testing before posting a video because they know their audience is world wide. You can trust their recipes.
I don’t know why but his voice makes me feel safe 😂😂😂
ever seen the movie “stand by me”?
He sounds like the voice on a chemistry youtube channel called "NIle Red", semi-deep voice with a hq mic to get good clarity from the voice
I'm looking forward to trying this because I'm a "big curd guy" as well. Thank you!
my favourite way is with some finely sliced lap cheung and shitake mushrooms with fresh prawns, but I replace the MSG for a mixture of dried shrimp and powdered shitake mushroom even though it takes a little work to powder the shitake the flavour always turns out good!
Genghis Su Do you use equal amounts of ground mushroom and ground shrimp? It’s an idea worth trying.
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!!!
TY for sharing your accurate information with the recipes ! It allows all to appreciate the delicate techniques that go into preparing the ingredients
Ah! That's the way I have made them for years and years. My Chinese friend taught me. My Welsh husband loves them!
the host sounds like the lockpicking lawyer.
Yeah, but he sounds more like the guy from "cocktail chemistry"
Omg I couldn’t put my finger on it
Naw fam he sounds like Richard Dryfus narrating stand up me
agreeeeeeeee
LMAAOO i was thinking the same thing
Probably the best looking and easiest recipe there is, imma try it!
For those that thinking the eggs are undone, they aren't actually. If you take a look at the color of the eggs just after adding the eggs to the wok/pan and the color after when the eggs are cooked, you'll notice the eggs turned golden. That means it definitely cooked all the way through, BUT the eggs still retained a LOT of its moisture what with the corn-starch slurry and the eggs own natural moisture content. Some parts are curded more than others.
If done properly, you should get a color scheme transition. You'll actually TASTE many layers of flavor, some parts like a tortilla omelet, some almost like gelatin, which is what makes this recipe so awesome!
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 love adding butter sautéed finely chopped broccoli to my scrambled eggs, and recently I've been putting salsa on them, I really like the flavor of salsa
I remember having this pretty much for breakfast daily in the AC2 canteen in City University of Hong Kong. Have tried mimicing this many times impromptu but finally got down to getting the details correct. Thanks mate!
You're so right. Gordan Ramsy's "perfect scrambled eggs" never did it for me. This is what a good scrambled eggs looks like in my head... yumm.
@bruh y'all eggs in the country not clean enough?
@bruh like your question.
@@yuriafujita1705 damn roasted
Wow. You make your scrambled eggs in your head?
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!
This just looks UNREAL good. I have to upgrade my seasoning cabinet. I know you mentioned in past videos the importance of 'the box'. Have to learn to get over the fear of corn starch and of MSG. Thanks so much for all you all do!
I’ve been able to do without msg but cornstarch is irreplaceable
Why do u fear corn starch tho
There is nothing to fear from either.
There is a Facebook page for people who fear cornstarch
@@philnovo1832 There’s a Facebook page for people who fear pretty much everything.
I just made this today....and it was AMAZING! thanks for sharing this recipe!
I absolutely love the way Ramsey cooks the soft eggs. I am also going to try your way too. Looks fantastic.
@WatchingNinja: Did you try this method? What did you think?
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!
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.
to anyone that’s confused,it’s very simple. it’s like making soft scrambled eggs but instead of constantly stirring it,you’re only stirring it every time a bit of the egg on the bottom starts to solidify. keep repeating that process over and over