Hong kong Style Scrambled Eggs

Ingredients

• 3 Eggs (large, room temperature)
• 1/4 teaspoon Salt (fine sea salt)
• 1/2 teaspoon Granulated Sugar
• 1 teaspoon Cooking Wine (Shaoxing wine or dry sherry)
• 1/2 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1/8 teaspoon White Pepper Powder (freshly ground if possible)
• 1 teaspoon Cornstarch (dissolved in 2 tbsp water to make a slurry)
• 2 tablespoon Water (for cornstarch slurry)
• 1 tablespoon Unsalted Butter (cut into small pieces)

Instructions

1. Prepare the Egg Mixture

   Crack the three eggs into a mixing bowl. Add salt, sugar, cooking wine, sesame oil, white pepper, and the cornstarch slurry (cornstarch mixed with water). Whisk until fully combined and slightly frothy.

   Time: PT2M

2. Heat the Pan and Melt Butter

   Place the non-stick skillet over medium heat. Add the butter and let it melt, swirling the pan to coat the surface evenly.

   Time: PT1M

   Temperature: medium heat

3. Cook the Eggs

   Pour the egg mixture into the hot skillet. Let it sit for a few seconds until the edges begin to set. Using a spatula, gently scrape the set bottom toward the center, repeating the motion while the rest of the egg cooks. Continue until the eggs are just set with no runny liquid.

   Time: PT3M

   Temperature: medium heat

4. Finish and Serve

   Remove the skillet from heat. Transfer the scrambled eggs to a serving bowl and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

310

Protein

18g

Carbohydrates

4g

Fat

24g

Fiber

0g