Cantonese flair transforms humble scrambled eggs
Scrambled eggs are a dish everyone knows – quick, simple, and always tasty. However, if you have so far limited yourself to the classic version with onions or bacon, it's time to try something new. Cantonese-style scrambled eggs is an Asian variation that delights with its delicacy and unique flavour. Thanks to straightforward ingredients and a touch of exotic flair, it brings a breath of freshness to our tables.
Cantonese-style scrambled eggs, originating from Chinese cuisine, is an extremely light, aromatic, and flavourful dish. It relies on simple ingredients such as eggs, chives, and soy sauce, but the preparation method makes it different from the scrambled eggs we know. Its creamy texture and subtle flavours make it an ideal choice for breakfast, a light supper, or a side dish to other meals. It's worth trying this version to see how a simple recipe can change our approach to a classic dish.
Recipe for Cantonese-style scrambled eggs
Cantonese-style scrambled eggs are a simple but extremely tasty alternative to the classic version of this dish. Its delicate texture, subtle taste, and Asian character suit it excellently for everyday cooking and special occasions.
Ingredients:
- 4 eggs,
- 2 tablespoons of milk,
- 1 tablespoon of sesame oil (or vegetable oil),
- 1 tablespoon of soy sauce,
- 2-3 sprigs of chives,
- salt and pepper to taste.
Preparation:
- Crack the eggs into a bowl, add milk, soy sauce, salt, and pepper, and whisk thoroughly with a fork.
- Heat the sesame oil in a pan over a medium heat, pour in the egg mixture, and cook, gently stirring to achieve a creamy consistency.
- Towards the end, add finely chopped chives, mix, and serve immediately.
The tradition of preparing Cantonese-style scrambled eggs
Cantonese-style scrambled eggs derive from the Cantonese cuisine, which is one of the most important and well-known culinary styles in China. Canton (now Guangzhou), the capital of Guangdong province, is a region famous for its light, subtle, and refined dishes. This cuisine emphasises the natural taste of the ingredients and delicate spices that do not dominate but rather enhance the character of the dishes.
Like many other dishes from this region, Cantonese-style scrambled eggs are based on simplicity and high-quality ingredients. They are prepared in a way that gives them a light, fluffy, and creamy texture. In Chinese cuisine, eggs are not only a staple breakfast ingredient but are also often used in lunch dishes, served with rice, vegetables, or noodles.
Similar egg dishes can be found in other culinary styles of China, but the Cantonese version is distinguished by the addition of sesame oil and soy sauce, which give the scrambled eggs a delicate depth of umami flavour. Chives add freshness, which is a typical technique in Cantonese culinary tradition, where a balance between flavours is sought.
