Huangpu Egg
A special scrambled egg named after Chiang Kai-shek. The eggs are beaten vigorously until they hold their shape, then pan-fried in oil in batches until crispy on the outside and tender within.
Ingredients
eggs
to taste
white sugar
to taste
refined salt
to taste
white pepper
to taste
peanut oil
to taste
cold water (preferably purified water)
a pinch
cooking wine
a pinch
Instructions
1
Beating the Egg Mixture
Crack the eggs and beat them vigorously until smooth to form an egg mixture (egg liquid). First add a little cold water and a little cooking wine, then mix in the white sugar, refined salt, white pepper, and other seasonings. Beat continuously in one direction until a pair of chopsticks placed in the egg liquid can stand upright without tipping over.
2
Pan-Frying
When the peanut oil is heated to roughly medium (about 50% hot), pour in the egg mixture one spoonful at a time. Once the oil is very hot, ladle in a spoonful of the egg mixture; when the egg is half-cooked, pour in more peanut oil, then add another layer of egg mixture on top.
