Cantonese style Scrambled Eggs (黄埔炒蛋)
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:
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: Actually a nice video now that I re-watch it.
And check out our Patreon if you'd like to support the project!
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
ABOUT US
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We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last twelve years - you'll be listening to his explanations, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get here. Our goal for each video is to give you a recipe that would at least get you close to some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Chinese Eggs & Shrimp | The Way Chinese Chefs Cook it!
Part of learning how to cook Chinese food properly is learning how to use fire to achieve a certain flavor. Or in this case consistency of ingredients. This style of Cantonese scrambled eggs requires minimal know how to create soft and pillowy eggs. With shrimp as the perfect compliment. You’ll learn how to make it just right!
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INGREDIENTS:
5 Large Eggs
170g (6oz.) Whole Shrimp (peeled and deveined)
2 Spring Onion
Salt
Cornflour (a.k.a. cornstarch)
Ground White Pepper
Sugar
Baking Soda
Place peeled and deveined shrimp in a bowl. Clean a few times removing the slime and grit. The water should look clear. Add enough water to cover shrimp. Then add 1/4 teaspoon baking soda and mix well. Let the shrimp sit in the solution for 15 minutes. Then rinse well.
Place shrimp on paper towel and dry the shrimp as best as you can.
Place shrimp back into bowl and add 1/2 teaspoon salt and 1/4 teaspoon ground white pepper. Mix well and then add 1 teaspoon of cornflour, mix well again and set aside.
Slice up spring onion keeping the bottom half and top half separate. Bottom half of spring onions will be added directly to eggs later on. While the top parts of spring onion will be added as garnish in the end.
In a mixing bowl add 5 large eggs. Throw in bottom half of spring onions. Add a pinch of salt and pinch of sugar. Mix well until you see bubbles.
Heat a wok or a pan heat until smoke appears on medium high heat. Then add 2 tablespoons vegetable oil, spread it around wok.
Then add shrimp. Cook just until the shrimp starts to turn pink. Remove and set aside, keeping as much oil as you possibly can in the wok.
You can add another tablespoon oil if you feel there’s not enough oil in your wok.
Heat wok on highest heat for 5 to 10 seconds. Throw in the eggs followed by shrimp. Let sit for a few seconds then switch off the heat.
Gently stir the eggs repeatedly. For me it takes about 2 minutes for the eggs to slow down in cooking.
Then I turn the heat up to medium for about 10 seconds while I continuously stir the eggs. Then I again switch heat off.
There’s plenty of carry over heat to cook the eggs soft as well as cook the shrimp through.
Depending on your kitchen stove you may have to repeat the process 3 or 4 times.
Once you’ve reach your desired consistency immediately remove the eggs so that it will not over cook.
Garnish with spring onion tops and sprinkle of ground white pepper.
Enjoy!
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►Full recipe and ingredient list coming soon on:
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????Essential Chinese Kitchen Ingredients:
Wok: (not exactly the same wok I use but close enough)
Wok Spatula and Ladle:
Dark Soy Sauce:
Light Soy Sauce: (light does not mean low sodium)
Chinese Cooking Wine:
Oyster Sauce:
Pure Sesame Oil:
Cornstarch:
Chinese Black Vinegar:
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???????? How a Chinese chef makes Scrambled Eggs (滑蛋蝦仁)!
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Watch Daddy Lau teach us how to make Cantonese-style scrambled eggs & shrimp. My dad's recipe is super easy and can be done in 15 minutes or less!
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Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
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???? COOKWARE WE USE/LOVE ????
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
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???? LINKS MENTIONED ????
National Geographic:
Noal Farm:
Neerulagam:
L.A. TACO:
FlavCity with Bobby Parrish:
Ethan Chlebowski:
J. Kenji López-Alt:
Chinese Cooking Demystified:
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⏲ CHAPTERS ⏲
00:00 - Peel & cut shrimp
00:38 - Can you use frozen shrimp?
01:20 - What size shrimp should you use?
01:38 - On buying shrimp & seafood sustainability
02:02 - Wash & marinate shrimp
03:44 - How to reduce moisture from the shrimp?
05:05 - Prepare green onion & eggs
05:59 - How to get light & fluffy eggs?
06:28 - Stir-fry shrimp
07:02 - Can you make this dish without shrimp?
07:28 - How to get the right shrimp firmness?
07:55 - Stir-fry everything together
08:06 - On Cantonese eggs
09:13 - Plate, taste test, & serve!
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -