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Cantonese style Scrambled Eggs (黄埔炒蛋) 

Chinese Cooking Demystified
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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
-----------------------------------------------------------------------------------------
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!

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14 май 2024

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Комментарии : 6 тыс.   
@ChineseCookingDemystified
@ChineseCookingDemystified 3 года назад
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 RU-vid, and you can look at the sheer diversity of what you find. Here’s a good video showing another classic ‘step-by-step’ approach ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8SVZ1AXLqP4.html and then there’s also this dude, who’s just… impressive ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oWUsCCCuoS8.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 RU-vid 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
@curlyvideos
@curlyvideos 3 года назад
I appreciate the extra notes and effort!
@fabiosemino2214
@fabiosemino2214 3 года назад
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
@vociferonheraldofthewinter2284
@vociferonheraldofthewinter2284 3 года назад
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.
@ChineseCookingDemystified
@ChineseCookingDemystified 3 года назад
@@vociferonheraldofthewinter2284 We live in China, they're sorta the standard here. Came with the place.
@norcalovenworks
@norcalovenworks 3 года назад
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.
@anthonyfong4922
@anthonyfong4922 3 года назад
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)
@boomerangfish3558
@boomerangfish3558 3 года назад
your food is the best!
@shadowedgames134
@shadowedgames134 3 года назад
@@cSedx00022 Cantonese is the largest ethnic sub-group within the Han ethnicity.
@Alex-wi1mx
@Alex-wi1mx 3 года назад
@@cSedx00022 yes, like French is a language. its also an ethnic group
@wolfcloud8735
@wolfcloud8735 2 года назад
Does um koi mean thank you in Cantonese?
@chito4154
@chito4154 2 года назад
@@wolfcloud8735 Yup
@Heiryuu
@Heiryuu 3 года назад
Him: To get started with Cantonese scrambled eggs you’ll need... eggs. Me: my god Him: there’s more Me: no.
@omiartz
@omiartz 2 года назад
Team fortress 2 lets go
@thanoscube8573
@thanoscube8573 2 года назад
@@omiartz pokemon let's go chungus
@locknkey5309
@locknkey5309 2 года назад
Atlest the ingredients are not hard to find or exotic stuff or smthg
@comprehensive6952
@comprehensive6952 2 года назад
You can replace the his ingredients to the easiest ingredients you can find on your place, always works for me.
@A_Rotisserie_Chicken
@A_Rotisserie_Chicken 2 года назад
@@omiartz I even heard it in Soldier’s voice! xD
@SebVoerman
@SebVoerman Год назад
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!!
@carnivoroussarah
@carnivoroussarah 4 месяца назад
Awww i bet she was so appreciative. This is so sweet. ❤
@koostory1776
@koostory1776 День назад
Green card is more appreciated 👍🏼
@gloss2468
@gloss2468 Месяц назад
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.
@TheWhiteDragon3
@TheWhiteDragon3 3 года назад
I'm _really_ liking the infographic on the side with measurements. It really makes it much easier to follow along.
@namingisdifficult408
@namingisdifficult408 3 года назад
Yeah. It’s such a welcome addition.
@ChineseCookingDemystified
@ChineseCookingDemystified 3 года назад
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.
@TheHappyPantry
@TheHappyPantry 3 года назад
Agree!!
@harleyzheng
@harleyzheng 3 года назад
@@ChineseCookingDemystified can you please give ingredients by weight as well. I never use measuring spoons and don't even own them
@jong2359
@jong2359 3 года назад
@@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.
@amandac8836
@amandac8836 2 года назад
"To get started with Cantonese scrambled eggs, you'll need... eggs." Me: ✍️✍️✍️✍️
@donDonau
@donDonau 2 года назад
Hahaha.
@speaktruth9631
@speaktruth9631 2 года назад
Lol
@hermanmendonca3398
@hermanmendonca3398 2 года назад
Almost any people who makes recipes would do that.
@hermanmendonca3398
@hermanmendonca3398 2 года назад
After watching videos like this.
@Payday5
@Payday5 2 года назад
@Repent to Jesus Christ Repent to Jesus Christ no im muslim
@kevinhullinger8743
@kevinhullinger8743 Год назад
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 🙏.
@redbettait5161
@redbettait5161 Год назад
ok there rich guy
@kevinhullinger8743
@kevinhullinger8743 Год назад
@@redbettait5161 😂
@lesevesel2898
@lesevesel2898 Год назад
Duck fat is life. Well, that and garlic.
@kevinhullinger8743
@kevinhullinger8743 Год назад
@@lesevesel2898 agree 👌
@coppulor6500
@coppulor6500 Год назад
@@redbettait5161 lmao :)
@loonybin7835
@loonybin7835 11 месяцев назад
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!
@alexgold1081
@alexgold1081 3 года назад
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!
@ChineseCookingDemystified
@ChineseCookingDemystified 3 года назад
A rarity for us, I know ;)
@arya3528
@arya3528 3 года назад
Growing up cooking with a wok, now i can't imagine cooking anything without it lmao. It's just so useful
@last5902
@last5902 3 года назад
Exactly I only put salt and pepper. It's simple and quick to make.
@scorpionattitude
@scorpionattitude 3 года назад
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.
@MakeSushi1
@MakeSushi1 3 года назад
very interesting egg cooking method, I think I would want mine just slightly more cooked but not by a lot more.
@AswollAlpaca
@AswollAlpaca 3 года назад
So overcooked. It does continue to cook after it leaves the pan.
@amathine440
@amathine440 3 года назад
@@AswollAlpaca slow ur roll there just because he has a different taste doesn't mean it's "overcooked" bit of an exaggeration
@AswollAlpaca
@AswollAlpaca 3 года назад
@@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.
@xxhowardxx912
@xxhowardxx912 3 года назад
Alpaca it’s undercooked in the video imo
@schroederguy
@schroederguy 3 года назад
@@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
@brixenlang3207
@brixenlang3207 Год назад
“To get started with Cantonese scrambled eggs, you’ll need… eggs.” *_Every 60 seconds in Africa a minute passes_*
@Herkimer_Snerd
@Herkimer_Snerd 3 месяца назад
Football is a game of two halves.
@jakesacchetti3340
@jakesacchetti3340 6 месяцев назад
This is my favorite scrambled egg recipe by far! I come back and watch it every so often for reference, so delicious
@blink2nap
@blink2nap 2 года назад
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!
@urthemiel304
@urthemiel304 2 года назад
So how did it go?
@Itstime1231
@Itstime1231 2 года назад
@@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 .
@silvermediastudio
@silvermediastudio 2 года назад
It's literally been on the internet for more than a year. Along with a dozen other videos of the same.
@splendidblu2041
@splendidblu2041 2 года назад
@@silvermediastudio and yet it's hard to find
@silvermediastudio
@silvermediastudio 2 года назад
@@splendidblu2041 Try using the search bar instead of a potato.
@perryhenderson9242
@perryhenderson9242 3 года назад
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.
@waveourflag3010
@waveourflag3010 3 года назад
Cabbage? you need to try Polish haluski. look it up.
@cmrs905
@cmrs905 3 года назад
Longstory A man who can cry is a Man, not a child pretending feelings aren’t real.
@perryhenderson9242
@perryhenderson9242 3 года назад
@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.
@zikemaevitor5414
@zikemaevitor5414 Год назад
Thank you for a very detailed notes on this. You are the first RU-vidr I encountered this way. No details are spared. Absolutely great!
@thyland2483
@thyland2483 Месяц назад
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
@JAMKROMEDIA
@JAMKROMEDIA 3 года назад
I literally just made these. Turned out incredible. Unbelievably silky texture with enough bounce. 10/10!!!
@Reconson
@Reconson 3 года назад
and enough salmonella to send you to the hospital. XD
@s7ts
@s7ts 3 года назад
@@Reconson ill send u to the hospital
@janbeasley3944
@janbeasley3944 3 года назад
@@doctormanganate5814 you should just get good eggs
@carbkafv
@carbkafv 3 года назад
@@doctormanganate5814 pasteurized eggs, the ones you can eat raw safely. It’s everywhere in Japan but I can barely find any in the US
@abyssbloodgazer6801
@abyssbloodgazer6801 3 года назад
@@Reconson you guys don't have pasteurized eggs?
@skeliskellington5233
@skeliskellington5233 2 года назад
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
@eriven_tq
@eriven_tq 5 месяцев назад
BRO THOSE EGGS ARE GREAT AS HELL ESPECIALLY THE ONES IN THOSE TWO THINGYS
@kreanu
@kreanu Год назад
This is THE MOST tender scrambled eggs I have ever tasted, literally melts in my mouth
@Neltharak
@Neltharak Год назад
This has no business being as good as this is with how simple it is never making scrambled eggs any other way again
@eerenay
@eerenay 3 года назад
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.
@rosemali3022
@rosemali3022 3 года назад
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!
@samvanroelen
@samvanroelen 3 года назад
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 :)
@sugarplumfairy1267
@sugarplumfairy1267 3 года назад
Many people must do it this way. I learned to do it from a Filipina friend.
@ComedyKraze1
@ComedyKraze1 3 года назад
omelette
@DChomsy
@DChomsy 3 года назад
Same here too like all the time. Then sometimes with a dash of soy sauce to change it up.
@rem_rem_rem
@rem_rem_rem 3 года назад
To be honest, Gordon is just putting a touch of egg in that butter dish
@rwasta7007
@rwasta7007 3 года назад
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
@rem_rem_rem
@rem_rem_rem 3 года назад
@@rwasta7007 r/woooosh
@flippy9133
@flippy9133 3 года назад
more butter=better, I like my butter with eggs
@atlasking6110
@atlasking6110 3 года назад
I wouldn't make them an everyday thing, but I do like Gordon's eggs.
@billiejeanwilliams3217
@billiejeanwilliams3217 3 года назад
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.
@sandrin0
@sandrin0 День назад
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.
@JennaTobin
@JennaTobin Год назад
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!
@yokaiofwater
@yokaiofwater 3 года назад
This has been my favorite way to cook eggs since this came out. Whenever it repops on my feed, I gotta watch.
@mustysmells817
@mustysmells817 3 года назад
When the guy speaks perfect english but busts out that THICC dialect when he talks about the ingredients you know it's forreal.
@TheAnish01
@TheAnish01 3 года назад
Perhaps perfect American.
@linstein5903
@linstein5903 3 года назад
Sorry. His Chinese accent is Americanised. And he's pronuncing Cantonese names in mandarin.
@oldguy1958hk
@oldguy1958hk 3 года назад
@@linstein5903 only黃埔炒蛋 wong po chow dan close to Cantonese...
@abydosianchulac2
@abydosianchulac2 3 года назад
He acknowledges and apologizes for that in the pinned comment...
@ahnrho
@ahnrho 3 года назад
Interesting dialect. Where can I learn?
@maltezos30
@maltezos30 Год назад
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!
@sooiton
@sooiton Месяц назад
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.❤
@corneliatjandra4500
@corneliatjandra4500 3 года назад
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
@Ruktiet
@Ruktiet 2 года назад
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.
@deboraheden6418
@deboraheden6418 2 года назад
Lard is healthy.
@Ruktiet
@Ruktiet 2 года назад
That’s very debatable…
@Ruktiet
@Ruktiet Год назад
​ @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.
@soft-llama1530
@soft-llama1530 Год назад
@@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.
@theodore6548
@theodore6548 Год назад
@@deboraheden6418 Only if you buy the good stuff. Otherwise it's death.
@MsZoedog66
@MsZoedog66 Год назад
This looks sooo delicious. I have had Chinese scrambled egg before, and it is very good. Thank-you for the recipe!
@adrielau5041
@adrielau5041 Год назад
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!!
@mattiec2403
@mattiec2403 3 года назад
I made this using the electric stove-top method. Best scrambled eggs I’ve ever had. Clear and excellent instructions. Thank you!
@amywong6618
@amywong6618 2 года назад
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❤️
@javicoca
@javicoca Год назад
Happy for you. Hopefully your grandma will enjoy it a lot
@tqasim3032
@tqasim3032 Год назад
Ohhh you are so cute Amy, 🥰✌️❤️
@aewtx
@aewtx Год назад
So what did your grandma say when you served it to her? :)
@JeffO-
@JeffO- Год назад
What a great thing.
@HolahkuTaigiTWFormosanDiplomat
L:0
@AnkitShai
@AnkitShai Месяц назад
I just made this today....and it was AMAZING! thanks for sharing this recipe!
@ImmortalLemon
@ImmortalLemon Год назад
I’m gonna make this for my girlfriend tomorrow morning for breakfast. She loves traditional Asian foods and I like cooking for her
@turbochargedfilms
@turbochargedfilms Год назад
aw
@pocketstoosumo
@pocketstoosumo Год назад
what'd she think
@jordanchaq
@jordanchaq 3 года назад
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.
@chronicallynerdy4074
@chronicallynerdy4074 3 года назад
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!
@StratosFair
@StratosFair Год назад
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 !!
@lhd7105
@lhd7105 Год назад
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.
@chupachups2236
@chupachups2236 Год назад
Does it taste like fairwood’s egg? I’ve missed it so much
@andystuff
@andystuff Год назад
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.
@TheRockstarNathan
@TheRockstarNathan 6 месяцев назад
South chicago packing?
@andystuff
@andystuff 6 месяцев назад
@@TheRockstarNathan Yes!
@ThingsareLikeable
@ThingsareLikeable 3 года назад
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!
@babychuma1
@babychuma1 3 года назад
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.
@Imaginearguing556
@Imaginearguing556 Месяц назад
Probably the best looking and easiest recipe there is, imma try it!
@madingthree
@madingthree 7 месяцев назад
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
@maddiemelon6297
@maddiemelon6297 3 года назад
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!
@vickihandel3620
@vickihandel3620 2 года назад
TY for sharing your accurate information with the recipes ! It allows all to appreciate the delicate techniques that go into preparing the ingredients
@hungryhedgehog4201
@hungryhedgehog4201 Год назад
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!
@Lolyqks
@Lolyqks Год назад
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!
@mikel3419
@mikel3419 3 года назад
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.
@batchint
@batchint 3 года назад
next time you do an omelette you’ll wonder that sum...
@WatchingNinja
@WatchingNinja 2 года назад
I absolutely love the way Ramsey cooks the soft eggs. I am also going to try your way too. Looks fantastic.
@iamnotfooled
@iamnotfooled 7 месяцев назад
You are inspiring!! Keep up the Cantonese recipes. ! It’s excellent.
@lhd7105
@lhd7105 Год назад
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!
@teddypawncrumps23
@teddypawncrumps23 2 года назад
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
@kevinsharp9038
@kevinsharp9038 Год назад
Ay shout out to Colombia 🇨🇴
@Gabriel-l
@Gabriel-l Год назад
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!
@incremental_failure
@incremental_failure Год назад
What you described is a common recipe all around the world. Nothing special about it.
@HolahkuTaigiTWFormosanDiplomat
:00
@bionboy
@bionboy 3 года назад
Had to make this instantly after I watched it. Best scrambled eggs I've ever eaten.
@alanbannister1874
@alanbannister1874 Год назад
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.
@polla2256
@polla2256 4 месяца назад
Totally agree that this is the absolute best style of scrambled eggs.
@andytheguitarist472
@andytheguitarist472 2 года назад
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.
@fukuyama2252
@fukuyama2252 3 года назад
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!
@jambazz
@jambazz Год назад
I think this is the only way i will enjoy scrambled eggs. Thumbs up for sharing!!!
@EdgarFleming
@EdgarFleming 5 месяцев назад
Thank you!!! Such a great and informative video. Love the format.... esp with my "humble" western pan. :)
@notbuster126
@notbuster126 3 года назад
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.
@broms316
@broms316 2 года назад
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.
@WI-FI_GOD
@WI-FI_GOD Год назад
I gotta try it now that it’s in my recommendations I love making finding different ways to eat scrambled eggs
@reggiesj4918
@reggiesj4918 8 месяцев назад
This is fantastic! I'm gonna try this method next time scrambled eggs are on the menu!
@bg6012
@bg6012 3 года назад
I’ve been watching your videos for a while, I love the professionalism and evident effort you put into your videos and detailed recipe edits - I appreciate it! Additionally, I know what I’ll be having for breakfast, sadly I’ll be lacking the char siu however. Saludos from Mexico.
@rodyrubber
@rodyrubber 3 года назад
I tried this recipe yesterday morning, and the eggs were so amazingly good that I had to make it again in the evening!
@MikeSmith-ch7jv
@MikeSmith-ch7jv 2 года назад
woo hoo I'll bet it was quite the stinky farty party that night lol
@Eric-AC
@Eric-AC Год назад
My regular method is very similar! So cool. I’m amped to try this. Thank you!
@pablor3138
@pablor3138 11 месяцев назад
I’m eating it right now and dancing to the end music. Great recepie
@MrBrendoony
@MrBrendoony 2 года назад
Absolutely delicious. Simple, easy and so yummy, my wife and I loved it. Thank you.
@unfluster
@unfluster 2 года назад
This is AMAZING!!!! I have never tasted eggs like this in my 68 years!!! Thank you so much!!
@nicksunny
@nicksunny Год назад
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.
@maryloudelossantos1624
@maryloudelossantos1624 Месяц назад
Thank you for sharing your video. TIPS are valuable & helpful.
@lukaruna
@lukaruna 3 года назад
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!
@Weeping-Angel
@Weeping-Angel 8 месяцев назад
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.
@SunShine-vp5ee
@SunShine-vp5ee Год назад
That looks delicious 😋. Thank you for sharing .
@braggarmybrat
@braggarmybrat 3 года назад
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!
@rajeswarypillay657
@rajeswarypillay657 3 года назад
Sweetheart 💖💝
@jeanberry5333
@jeanberry5333 2 года назад
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!
@jackie5046
@jackie5046 Год назад
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
@user-go5gk8ok9u
@user-go5gk8ok9u 6 месяцев назад
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.
@shakendriamurphy2302
@shakendriamurphy2302 3 года назад
Ive always wanted a runny scrambled egg and i finally found the perfect one! Im trying this on everything!
@michaelvilain8457
@michaelvilain8457 3 года назад
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"
@Kompyutershchik
@Kompyutershchik Год назад
ok, all very interesting, it was delicious and super quick to make. Thanks for sharing!
@feli5206
@feli5206 Год назад
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 ☺️☺️
@TeeBoyd88
@TeeBoyd88 2 года назад
This texture is the one that is used in Samoa-style egg foo yong, which I've been looking for. So glad I found your channel. 👍
@_bearlyaverage
@_bearlyaverage 3 года назад
The way he speaks feels like I'm watching NileRed but with cooking.
@stargazerspark4499
@stargazerspark4499 3 года назад
cantonese cooking is a special kind of art and science
@TobsterStrudel
@TobsterStrudel 3 года назад
Lmao true
@oldcowbb
@oldcowbb 3 года назад
so thats why i think he sounds familiar
@NatAnnSch
@NatAnnSch 3 года назад
Sounds like Ben Shapiro to me, just slowed down.
@handsomejack4590
@handsomejack4590 3 года назад
lol
@caramelskate2541
@caramelskate2541 Год назад
Thk U. Been searching for formula. Looks good n gonna try this method
@user-ps7nh7zt6n
@user-ps7nh7zt6n Год назад
I just made this for breakfast. I still need a little practice with the layering, but it turned out amazing!
@winterdreams274
@winterdreams274 3 года назад
This the way scrambled eggs are prepared in another culture.... so it doesn’t matter what some of us would compare it to in our cultures! Thank you for sharing and keeping it simple.
@xXSinForLifeXx
@xXSinForLifeXx 3 года назад
Exactly the people who are crying because it's undercooked don't get the point. I personally have had this dish in a restaurant and it's sooo good it literally melts in your mouth . Every single other scrambled eggs taste dry after you try this dish.
@Dojan5
@Dojan5 2 года назад
Tried this for breakfast today. It was scrumptious. I’ve never really liked scrambled eggs but this was so good.
@BBQDad463
@BBQDad463 5 месяцев назад
Thank you for this video. Looks like a great way to cook scrambled eggs! Subscribed.
@mikeuyeda2330
@mikeuyeda2330 Год назад
Love the dog. The eggs with shrimp and green onions turned out great! Thanks.
@blueeyegi
@blueeyegi 2 года назад
I made these today, I had the exact ingredients and it was an identical look as yours. One word, luxurious!
@jbw53191
@jbw53191 3 года назад
I'm looking forward to trying this because I'm a "big curd guy" as well. Thank you!
@robertoskitchen65
@robertoskitchen65 Год назад
This is so cool! Will definitely try this recipe.
@johnpick8336
@johnpick8336 Год назад
This is the perfect recipe! Thank u
@JosephKyo
@JosephKyo 3 года назад
This also kind of reminds me of the Japanese soft scrambled eggs. I love those whenever we travel there.
@brucemyers1121
@brucemyers1121 2 года назад
I definitely want to try this because it looks good obviously; and I am always eager to try new things, especially like this! Nice video!
@MissyRoselle
@MissyRoselle Год назад
I love Chinese food! Thanks for sharing this!
@scottplested6257
@scottplested6257 Год назад
Beautiful. Excellent video, thank you!
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