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This is a classic Cantonese scrambled egg dish known as Wong Po Chao Dan. It's characterized by its large, silky, and moist curds, creating a texture that is both rich and substantial. Unlike soft, runny scrambled eggs, this style holds its shape beautifully while remaining incredibly tender, thanks to a specific folding technique and the addition of a cornstarch slurry.
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Pre-cook add-ins like Char Siu and yellow chives, then mix them into a bowl of whisked eggs. → Season the eggs with salt, sugar, pepper, Shaoxing wine, sesame oil, and a cornstarch-water slurry. Whisk until bubbly. → Heat lard in a very hot wok or non-stick skillet. Pour in the egg mixture. → As the bottom sets, take the pan off the heat and gently fold the cooked layers over the top. → Briefly return to the heat to set the next layer, then remove and fold again. Repeat until eggs are silky, layered, and just cooked through.
Pre-cook add-ins like Char Siu and yellow chives, then mix them into a bowl of whisked eggs. → Season the eggs with salt, sugar, pepper, Shaoxing wine, sesame oil, and a cornstarch-water slurry. Whisk until bubbly. → Heat lard in a very hot wok or non-stick skillet. Pour in the egg mixture. → As the bottom sets, take the pan off the heat and gently fold the cooked layers over the top. → Briefly return to the heat to set the next layer, then remove and fold again. Repeat until eggs are silky, layered, and just cooked through.
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The use of lard is highly recommended for the authentic flavor and texture, but butter is a suitable substitute.
The cornstarch slurry is a key ingredient; it helps keep the eggs tender and moist and prevents them from overcooking and becoming rubbery.
The main technique is heat management. By frequently removing the pan from the direct flame, you use the residual heat to gently cook the eggs, creating soft, silky layers instead of a hard scramble.
This method can be done in either a traditional carbon steel wok (as shown in the main demonstration) or a standard non-stick skillet (as shown from 03:18).
Feel free to experiment with other pre-cooked add-ins like shrimp, beef, or vegetables. The possibilities are endless!
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