Cantonese Crumbled Egg (Wangbo Chaudan)
Ingredients: eggs, salt, sugar, white pepper powder, MSG · 20 min cook time · 350kcal · ₩11,800
Ingredients
5ea eggs, 0.5tsp salt, 0.5tsp sugar, 0.125tsp white pepper powder, 0.125tsp MSG, 0.5tsp Shaoxing wine (Lianjiao), 1tsp toasted sesame oil, 1tsp cornstarch, 1tbsp water, 1.5tbsp lard, 60g Char Siu barbecue pork, 20g Chinese yellow chives (Johong)
Instructions
1. Separate 5 eggs into whites and yolks. Whisk the whites until foamy, then combine with yolks and mix briefly.
2. Add 0.5 teaspoon salt, 0.5 teaspoon sugar, 0.125 teaspoon white pepper powder, 0.125 teaspoon MSG (or chicken bouillon powder), 0.5 teaspoon Shaoxing wine, and 1 teaspoon toasted sesame oil to the egg mixture.
3. Make a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon water and add it to the egg mixture. Whisk until bubbles start to form again.
4. For the add-ins: Slice 60g Char Siu barbecue pork and 20g Chinese yellow chives. Toast the yellow chives in a dry wok over medium heat for about 2 minutes until slightly wilted and fragrant. Fry the Char Siu over medium heat for about 1 minute.
5. Heat a wok until piping hot, then turn off the heat and add 1.5 tablespoons of lard. Heat the lard over high flame until it bubbles around a pair of chopsticks.
6. Drop the egg mixture into the hot wok. The egg will quickly puff up. Immediately take the wok off the flame, scoop from the bottom, and lay it on top.
7. Move the wok back on the flame. Wait until small bubbles start to form around the edges (about 10 seconds), then move it off the flame again. Repeat this process of waiting for bubbles, moving off the flame, and layering until all uncooked egg is worked through.
8. Alternatively, for a non-stick skillet: Melt 1.5 tablespoons of lard over high heat until bubbles form around chopsticks. Drop in the egg. As it puffs, pull the cooked bits to one side.
9. Adjust the skillet so only the uncooked side is over the burner. Wait for bubbles to form (about 10 seconds), then layer the newly cooked side over the egg. Repeat this process. If it gets too hot, remove from flame.
10. To mimic the verticality, cut the cooked egg in half and lay one side over the other.
11. For the version with add-ins: You can skip separating whites and yolks, just whisk thoroughly until obvious bubbles form. Season the same as before, add the pre-cooked Char Siu and yellow chives, and cook using your preferred method (wok or skillet).
Source: Watch the original video