whampoa-eggs-(cantonese-scrambled-eggs)
[What I like about this recipe: - Using a wok cooks the eggs extremely rapidly, giving them a varied texture with firmly set eggs underneath and a velvety egg sauce on top. - Adding a corn starch slurry and butter to the eggs keeps them tender and moist as they cook.]
Ingredients
6 large eggs
2 teaspoons (10 ml) fish sauce
1 tablespoon (30 ml) peanut oil
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