The famous Cantonese scrambled eggs! A new way to cook eggs for breakfast❗️Easy and Incredibly tasty
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- Опубликовано: 27 сен 2024
- How to cook the famous Cantonese scrambled eggs? This is my favorite scrambled egg recipe! You can turn on your imagination and add your favorite ingredients and it will also be delicious 😋 Such an omelette turns out to be moist, tasty, silky, perfect! This is one of the best omelets in the world! Try this delicious and very simple recipe and tell me in the comments how you enjoyed it 😋 Enjoy ❤️
5 eggs
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp sugar
beat the egg whites
until you see big bubbles
1 tbsp sesame oil
1 tsp cornstarch
1 tbsp water
mix well
butter
the idea is to drain a raw egg
cook on low heat
divide in half
and put on top of each other
Cantonese scrambled eggs must be moist
mmm delicious 😋
bon appetit and good mood ❤️
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#recipe
#scrambledeggs
#scrambledeggsCantonese ira cooking time
What was the point in separating the yolk from the white if you were going to mix it both together with the seasonings anyway?
That's how you do it when you want to look like you know more that your audience.
Egg whites are made almost entirely of protein. When we whip them, the motion of the whisk forces the proteins to unfold and recombine in rigid structures. Whisking transforms egg whites into a mass of foamy bubbles and the proteins form the bubble walls.
These proteins are pretty darn stable - until a smidge of yolk or a little oil gets involved. Egg yolk, fat, and even residual detergent on a bowl or whisk interfere with the protein structure of the egg whites. It’s like replacing some key walls in a house of cards with jello: the structure just can’t hold together.
@@2Truth2you , OK. But that's not what was done here. The whites were mixed with seasonings, then the yolk was added and also mixed. So my question is really what was the point of separating them?
By whisking the egg whites separately, it helps make the scrambled eggs creamier and more fluffy.
@@jdshl8423 I've heard it said that the real point is that in a restaurant environment, the head chef assigns this job to some junior woodchuck chef. Then, the head chef can check and see if the eggs have been beaten enough just by looking at them (the whites, I mean). Then the junior chef can add the yolks, because the point of the whipping was to incorporate air into the whites (not the yolks). You can...I think...do this just as well without separating the eggs, but then the head chef has to trust the junior chef to do it long enough and he/she can't just check it by looking at them.
At home, there would be no difference if you already knew how long to beat them. If you didn't, then you should probably separate them first and use the advice here to continue until you see big bubbles.
Before retirement, it was always a rush to make an acceptable breakfast with a few eggs. Post-retirement is has become a pure joy to take one's time and prepare a breakfast that is not rushed and more tasteful than I ever experienced pre-retirement. This is method of eggs for breakfast is retirement perfection.
Enjoy
I cook mine the same way, but without cornstarch. It's not necessary, nor is separation of the eggs.
i thought the same thing. Why the separation? just to put them back together?
Egg whites hold the whipped-in air. Egg yolks - not so much.
Much of this air is retained when the yolks and whites are re-combined, so fluffier eggs result.
We do scrambled eggs by this method in Hungary We never fry both side, because it becomes too dry. This is the best procedure as you did!
I make scrambled eggs this way also, minus the white pepper and sugar. My omelettes and frittatas are cooked on both sides. All are delicious!
Thank you, I'm glad you liked it
Great soft smooth soft jazz music to create a classy atmosphere. Beautiful clean kitchenware used and clean kitchen and stove. Very nice presentation and clear instructions displayed as you made the dish. Very classy. Great presentation
Soy de México, del estado de Baja California Sur, Municipio de Los Cabos, poblado La Ribera, gracias por compartir esta manera tan fácil y deliciosa de hacer huevos revueltos, acá los acompañamos con frijoles, carnes frías, verduras y chile picante. ahora mismo voy a prepararlos para probar su sabor, añadire ajo picado finamente a la manteca para freirlos... Saludos afectuosos, me gustan tus recetas...😋
this is what I used to eat almost every day when I lived in Baja.
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I am intrigued to know what benefit there is to separating the whites and yolks and re-combining them shortly afterwards without the whites being whipped to a foam? Great presentation.
I would also like to know why...
So Would I, I think they made a mistake, maybe yes the whites should've been whipped, Also the sugar is not going to be exactly lovely.
First thing I wondered, too, upon seeing the recombination.
Lighter fluffier eggs. . . whipped whites will foam up faster without yolks. Use a hand mixer, and make what looks like mayonnaise , then try and do the same thing with the yolks inside, it is more difficult. . . whipping egg whites is more common in cookies and pastries.
Fantastic presentation & looks so good. I will be definitely trying this way to make eggs. Thank you from Western Colorado...
Denver here!❤
Thank you Ira from the Southern USA for your Cantonese scrambled eggs. First, crack eggs wherever you want as long as you do not have to dig for egg shells. Next, others do not understand why baking recipes omit (or add) whites or yolks as this produces the required results. Whipping up a few eggs with milk and tossing in a pan of butter is a sin, unless you are hungry. Egg whites whipped separately creates a protein bind that professional chefs study in school. Many chefs scramble eggs with water instead of milk (balancing the protein interaction), and add butter in the scrambled egg solution, before pouring into a pan with no oil or butter. I would hope others would try and experiment before questioning your techniques. Enough said, ask questions after you try the recipe...
I bet those scrambled eggs taste good with the sesame oil.
Just curious: What's the reason for separating the egg whites and the yolks when you're mixing them all together at the next step?
:)
To get those air bubbles for fluffiness. You do the same sort of thing for some cakes.
You can get the bubbles beating the whole egg
It's a way to make an already slow and boring video 56 seconds longer!
@@einars1934 HAHAHAHAHAHA
La même omelette avec du sucre naturel pour le dessert, le goûter... un vrai délice aussi ;-)
I just tried your egg recipe , wow , they are really delicious, this is my new way to cook them from now on, thank you
These eggs look so delicious. I will probably be trying these in the morning for breakfast. Great video and wonderful presentation. So thank you so much for yet another way to fix eggs.
I'm from Paraguay , South América
Welcome, I'm glad to see you
Mmmmm ça a l air trooop bon , donc à faire trés prochainement Inchallah ! Je vous suis d Oran ( Algérie ) et j adore ce que vous faites . Je vous envoie un beau soleil . ❤❤❤😊😊😊😊😊
Thank you, I'm glad you liked it
Secret
1.) Seperate egg whites
2.) Cornstarch
3.) putting it on top of each other vs folding it.
You separated the yolks and the white to mix them together again. Great!!
Well, she beat the whites first which makes a difference in any recipe. Couldn't resist the urge to comment without thinking first could you.
I like cracking the eggs on a flat surface. I also like seasoning before cooking as you did. Further a like fat in the eggs prior to cooking as well. Sesame oil is a wonderful consideration. Well done. Thank you.
Thank you, I'm glad you liked it
This looks so delicious
Thank you for yor cooking. From Colombia 🇨🇴❤
Welcome, I'm glad to see you ❤️
Eggcellent! Worth the couple extra steps. Maryland USA
Good morning this was the best cooking tips that i have ever seen thank you from San Diego,California
Welcome !
Very similar methodology to the American way of scrambling eggs. I'll give this a try but will also add grated parmesan cheese!!😁😁🇬🇧
thank you from Texas
Perfect! 多謝! I am from Czech Republic.
Thank you Czech Republic
I loved it !!! I am from São Paulo, Brazil...
Welcome, I'm glad to see you
I ADORE READING & eating eggs
How are you ?
Looks very good thansk for sharing 😊
Thank you
I have been using the spatula technique to gently move the cooked portions of egg aside and let the liquid parts flow onto the hot pan, as in this video. It produces fluffy clouds of cooked eggs, no matter what you add to them. Why people insist on chopping the cooking eggs into baby sized pieces is beyond comprehension...unless you are feeding a baby!
I never thought of corn starch before but it makes sense.
Hi bobelliott Why does adding a corn starch slurry to a scrambled egg recipe make any sense? The eggs will firm up all by themselves (it is an albumin thing!). Ask Alton Brown to explain it in more detail. Happy Holidays!
This is such a simple yet tasty and nutritious recipe! thank you for sharing
I'm from Missouri, USA
Welcome, I'm glad to see you
Beautiful! Victoria British Columbia, 🇨🇦❤️
I'm from São Paulo, Brazil. Thanks for the video
Welcome, I'm glad to see you
Why separate egg yolk from egg white; mix the white, later combine the yolk, then mix them all again... Why not just mix them all together at once?
I had the same question....didn't seem to make much sense - just an extra step.
@@urbanurchin5930 the difference is caused by the beaten egg white. The air in the bubbles make the fluffiness!
Lo mismo iba a preguntar yo. Separarlos y después juntarlos. It doesn't makes sense... !!
Whites hold air better than yolks or compl eggs.
Result: fluffier eggs.
This is fantastic....looks delicious
Thanks
Looks delicious. Thank you!
Thank you!
Pensacola, Florida USA
Welcome, I'm glad to see you
I’ve always found cracking eggs on a flat surface to be the superior method to cracking them on the bowl.
Julia Child and Jacque Peppin always advocated this.
Thank you. This video is soothing to watch, I tried the recipe, and it was delicious.
Hi and Gday from sunny Queensland Australia , top vid this one , thank you cheers
thank you very much, I am very pleased, I will be glad to hear the rating of my other videos
New Jersey, USA here
Welcome, I'm glad to see you
Thank you. Looks very testy.👍🏻🙋🏻♂️☘️
Very nice omelette
Thank you, I'm glad you liked it
Just tried it, it's pretty good
i didn't know we had a special way to make scrambled egg
@falling_banana: Watch Chinese Cooking Demystified's video "Cantonese style Scrambled Eggs (黄埔炒蛋)" and read the comments. You'll see it's life changing for almost everyone who tried it.
Thank you for your simple & delicious recipe. I'm spoiled now and will only eat scrambled eggs this way.
Greetings from Long Island New York! 😊
This woman, in addition to making delicious eggs, has beautiful hands.
I'm not working that hard for scrambled eggs 😂😂😂
Nice! I' m from Buenos Aires 🇦🇷
Welcome
Dankeschön für das leckere Rezept. Grüße aus Deutschland
Danke ! Willkommen Deutschland
😋😸👍🏽 desde Bogotá Colombia, muchas gracias.
Atlanta, GA. USA
Welcome, I'm glad to see you
T.O.P. ! ! !
👍🥰👍
thanks for inspiration & recipe
Pozdrawiam z Polski ❤
Welcome !
New Jersey, USA
Welcome, I'm glad to see you
Yummmmm yes please 😊😊😊😊😊
Looks good 👍 I'm gonna try it with those ingredients 😁😁
Because raw egg isn't safe to eat... when you make this, and make it cooked but still slightly runny, how do you know at what point the slightly runny omelette/scrambled eggs are safe to eat?
Thank you for this. You cook very well. And it was interesting to see how delicious it looked.
You don't. All recipes with running yolk, and dishes with raw egg in it rely on safe egg supplier. If you live in a region where salmonella is a thing, don't do this, always cook until egg is fully hard. Running yolk is a privilege of regulated food industry (normally - Western world, especially EU) and high star hotels/restaurants.
I’ve always eaten raw egg. Where are you from, The Congo?
It depends on what country you are in and how healthy and sanitary their agriculture practices are. Some countries you can eat raw egg. Others you should NEVER eat raw egg there. If you are from a place where its OK, I don't have a problem with that. Go ahead and do as you wish.
Salmonella is a bacteria which is only found on the shell, not inside the egg itself. Though it's even rare to be found on the eggshell 1 in 10000 eggs. So what you want to do to make sure is always wash your eggs under the streaming tap water before cracking them.
@@TheOmnipotently , been cooking and eating eggs for circa 64 years and I’ve never done that.I’m guess I must be dead and dreaming all this.
i will definitely try this
👍
Interesting skillet, I wonder if you might share a link for that, or the brand name?
thank you for your interest ! Italian frying pan Crafond
I’d take those over Gordon Ramsay’s in a heartbeat
Great music!!
beautiful eggs
Welcome, I'm glad to see you
Абавязкова прыгатую! Вялiкi дзякуй за рэцэпт.
Прыемнага апетыту і добрага настрою!
America. Love your videos. That guy can cook made one of your chicken recipes and went crazy, he had a you tube channel too.
I´m from São Paulo Brazil
Welcome, I'm glad to see you
excellent presentation --- thank you!
greetings from australia
Excellent! and thank you.
Watching from Spain 😅
De Tijuana, Mexico...
Welcome, I'm glad to see you
In the UK we call that an omelet. Scrambled eggs are mixed in the pan more vigorously to give a much more uneven surface.
Hi davew! This is an interesting comment! Please, I am curious! What do you call an omelet?
@@michaelsalmon6436We call an omelet an omelette! I spelt it wrong :)
Can you explain the point of separating the yolks and whites and recombining them less than a minute later. The whisking of the whites adds air to the whites but isn't this air then mostly expelled when you whisk the mixed yolks and whites. The other ingredients added to the whites do what exactly that can't be achieved just adding to mixed yolks/whites before the second whisking? Confused. Is this entire process designed to maximize mixing and eliminate/avoid streaks of egg whites in the completed product? If yes can't this be achieved with a single whisking of cracked eggs? I achieve that result with a single whisking of whole eggs properly cracked into a bowl. The moisture (wetness) of the completed scrambled eggs has more to do with constant movement of curds than anything else seen here. IMO. Sesame oil just for 'Chinese' (cantonese) flavoring? Corn starch as thickener is a twist I've never seen though. Eggs are my favorite food. I eat 4 per day and scrambled then poached are my preferred cooking methods. So I am always looking for better more delicious ways to cook scrambled eggs. I achieve your results with good whisking of whole eggs then constant stirring of the curds over low heat (absent whatever the actual effect of added cornstarch is). So help me out - what am I missing about this recipe? The Chinese (Cantonese) twist with sesame oil and cornstarch addition are all I discern here. I am genuinely curious - I am a fanatic about scrambled eggs. Thank You.
Love it that you understand that eggs are one of the healthiest things we can eat. Millions of Americans still buy into that long debunked fiction that yolks raise your blood cholesterol levels. They absolutely do not.
Canada🇨🇦❤️
Welcome, glad to see you on my channel
Australia Thank you
Welcome, I'm glad to see you
Wichita Falls, Texas, USA
I'm going to try this.
I'm from India
👍Welcome to my channel
Cape Town, South Africa.
Welcome, I'm glad to see you
Tennessee, USA
Welcome, I'm glad to see you
Bu kadar sağlıklı bir gıdanın içine o nişasta girmemeliydi.
Excellent et simple. Bravissima.
thank you 😍
yummy yummy
Famous 😊
Have you forgotten the shaoxing wine?
Je vais faire cette recette qui a l air delicieuse avec un peu moins de poivre je suis a lyon❤❤❤
Bon appetit
Ahoj from Slovakia
Ahoj from Poland. Many recipes with eggs I see in several months. And You??
Ďakujem
vitajte, som rád, že vás vidím na mojom kanáli
Gruss aus Humble Texas, USA
Aus Deutschland😋😋👍❤
Deutschland 🇩🇪 Willkommen auf meinem Kanal 🎉👍 Freut mich, dich unter meinen Abonnenten zu sehen ❤️ 🌸
I find it hard to believe that separating the egg yolks from the whites does anything at all after you whisk them back together again. I bet if you tried it both ways you wouldn't be able to notice any difference.
It’s a delicious way to make eggs in the morning, and it’s something a little different, which is very nice. Try it, you’ll like it.
Thank you, I'm glad you liked it
Brasil, São Paulo, Pirapozinho SP
Welcome !
USA New York NY
Welcome, glad to see you on my channel
Looks more like an omelette.
Taste great w/ char chu(Chinese barbarque pork) green onions (not the song) 🥰🤗😬Thanks for this 💕
I would call that an omelette more than a scrambled egg. I am not sure why the need to separate the eggs as the white was not whipped up to a soft peak stage to have enough bubbles to make it lighter. I would try this but would put the seasoning with the egg yolks and then whip the whites further for more bubbles and then fold in the yolk.
That’s a crazy high amount of white pepper. Trust me.