Cantonese style Scrambled Eggs (黄埔炒蛋)

everyone's got their favorite way to scramble an egg and this one is mine what you're looking at is a cantonese crumbled egg dish called wangbo chaudan and for me at least it ticks all the boxes see i've always been more of a curd guy so when the rest of the internet collectively drooled itself over gordon ramsay making soft scrambled eggs that style never really did it for me i personally prefer something with a bit more substance something that you'd actually still enjoy eating sans toast and on that front wangbochan delivers while avoiding some of the pitfalls that you do sometimes see with other kerdi approaches the end result is moist rich silky and keeps the eggs at what i feel to be the perfect scrambled egg doneness and you're also not limited just eggs in guangdong scrambled eggs with beef is also a classic and ditto is shrimp and we've covered that on this channel before but you can also really just toss in whatever you want today we'll show you a simple variant with chinese yellow chives and chassis bbq pork but feel free to let your imagination run crazy and because we believe that everybody should make these eggs in addition to showing you the traditional way we've even hacked together a way to cook them without gas or wok using nothing but a non-stick skillet and electric stove so right to get started with cantonese scrambled eggs you'll need eggs these are five eggs that will first separate into the whites and yolks now separating these is optional but it is traditional in restaurants and will make it a bit easier to see what's going on here because first we'll just grab those whites and whisk them till foamy you're not trying to make a meringue here or anything just whisk it till you can start to see some big bubbles like this then once you're about ready to scramble combine the whites with the yolks and give it a super brief mix now toss in a half teaspoon salt half teaspoon sugar 8 teaspoon white pepper powder 8 teaspoon msg and you could swap that for chicken bouillon powder if you need a half teaspoon leonjo aka shaoxing wine and you could skip that if you don't have any on hand one teaspoon of toasted sesame oil and a slurry of a teaspoon of cornstarch mixed with a tablespoon of water be sure not to skip the cornstarch here though that's going to help keep your egg moist and prevent overcooking now just give that another good whisk until you can start to see some bubbles again and then we can fry now it's going to be a lot easier for me to work this egg on a full-size stove so forgive us for moving inside real quick but as we always do when working with walk first lang yao get your wok piping hot shut off the heat and add in your oil here we're going in with a tablespoon and a half of lard for a good wongbo charan that lard is pretty non-negotiable and sort of the only must-have ingredient here besides the egg so then just heat that up over a high flame till it's bubbling around a pair of chopsticks and drop in your egg the egg will quickly puff up a bit so then immediately take your wok off the flame and scoop from the bottom and lay it on top then move the walk back on the flame wait until little bubbles start to form around the edges about 10 seconds or so then move it off the flame again the idea here is to let the uncooked egg drain off and layer the cooked portions on top of each other so that they don't get overdone so then just repeat that process of waiting until you see the bubbles moving it off the flame and layering until you've worked through all the uncooked egg now take it out and just like that your cantonese scrambled egg is done oh well and good but then the question naturally follows of whether you could execute the same thing with a standard wackless western kitchen so let's try and give this a go with nothing but a humble non-stick skillet so toss your tablespoon a half of lard in your skillet and melt it over a high flame heat that up to the point where bubbles begin to form around a pair of chopsticks then drop in the egg it'll quickly start to puff inset so then pull the cook bits to one side of the skillet now adjust your skillet so that only the uncooked side is over the burner then wait until bubbles form about 10 seconds or so and layer the newly cooked side up and over the egg repeat this process and if you ever find things are getting a bit too hot just take it off the flame like we did with walk version then to mimic the verticality of a wongbocharan i like to sort of cut those in half and lay one side over the other and with that you do have a very similar egg though i definitely chose the wrong serving plate here so then last up our version with the add-ins here we just sliced up 60 grams of chassis barbecue pork together with 20 grams of johan chinese yellow chives these johong are sometimes available at some chinese supermarkets but don't necessarily hold your breath feel free to swap instead for the white portion of a few scallions if you can't find them but no matter what because using this method our egg cooks in like a minute flat you will need to pre-cook any add-ins for the johan yellow chives that means toasting them in a dry wok over a medium flame for about two minutes or until they become slightly wilted and obviously fragrant for the chassiu you could use it straight up but because we bought ours at the market we'll fry it over a medium flame for about a minute and if you're using scallion instead of that johan you can just fry that together with your pork and now these are ready to go in some egg so right again don't feel obliged to separate the whites and yolks like we did before you can also get perfectly good results just leaving them all together you'll just need to make sure that you really go at it and do a bang-up job whisking go for about a minute or so or until you can see some obvious bubbles like this so then just season that same as before give it a real good whisk again add in your add-ins and cook using your method of choice one nice thing about tossing some other stuff in here though is that you end up getting a bit more volume to the dish than just the egg itself so again really go nuts here curious what it'd be like with chorizo and cheese make it with chorizo and cheese just the same approach as always out and you've got yourself what i think are some of the best damn scrambled eggs in the world so during research we came across of a different method of making wombo chao dan which is by the tanka ball people living around wombo port what they do is that they will quickly deep fry the egg enlarge and then immediately string it however during our testing that method like came out to be greasy and unsatisfactory so if you know anything about that method let us know in the comment section because we definitely do want to learn so right check out the description box for detailed recipe a big thank you for everyone that's supporting us on patreon and of course subscribe for more chinese 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Channel: Chinese Cooking Demystified

Views: 3,572,054

Rating: 4.8760285 out of 5

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Id: ONYflj0I2QI

Length: 6min 45sec (405 seconds)

Published: Fri Sep 25 2020