Cantonese Scrambled Eggs (黄埔炒蛋)

Ingredients

• 5 medium eggs
• 1/2 tsp salt
• 1/2 tsp sugar
• a slurry of 1 tsp cornstarch mixed with 1 tbsp water
• 1/2 tsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1/8 tsp white pepper powder
• 1/8 tsp MSG

Preparation

• Optional: separate the whites and yolks, whisk the whites until large bubbles start to form.
• If using any add-ins, cook your add ins.
• Once you’re almost ready to fry, add the whites back to the yolks. Whisk again. If you did not separate the eggs, whisk for 1 minute or until you start to see big bubbles.
• Add in the seasoning. Quick whisk.
• If you have any add-ins, add the add-ins. Quickly combine.
• Fry everything in the pan (according to the method in the video).

Source: Chinese Cooking Demystified via Youtube.