Cantonese style Scrambled Eggs for a Sunday Morning Breakfast. AKA Whampoa

This is something I’ve wanted to try for a while. I had a link of andouille sausage left over from what was an andouille between gumbo and jambalaya love-fest over the past two weeks.

Normally the Cantonese Scrambled Eggs would be served with slices of pork (or no meat at all) I couldn’t resist. This recipe is based of ingredients I can get locally.

This is a recipe for two.

Five eggs
1/2 tsp salt
1/2 tsp sugar,
A slurry of 1 tsp cornstarch mixed with 1 tbsp water
1/2 tsp mirin wine
1 tsp toasted sesame oil
1/8 tsp white pepper powder
1/8 tsp MSG (Accent)
1 TBSP Kerrygold butter

1 Link of sausage of your choice
2 Diced green onions (I didn’t have any, so I used chives).

Saute the diced sausage and chives. In a bowl, mix all the other ingredients and whip to a light froth. I used an immersion blender, but you could use a whisk.

Fold the sausage/onions into the eggs. With a skillet on a medium high heat, add the butter. Pour in the mixture and let it begin to cook, but not brown. When it bubbles, remove from heat and use a spatula to move half of it and place it on the other half. This will allow the uncooked half to move into the void. Place on heat and repeat with the the cooked portion. The goal is it to be heated, but not browned. Bottom to top a few times, while removing from the heat to avoid browning.

Then slide it onto a plate. That’s it. You want a moist, soft egg.