Thursday, August 18, 2011

Scrambled Eggs With Shao Xing Wine

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The salient thing about this dish is that the eggs must be soft, fluffy and tender. To be so, the eggs must be underdone and you can tell that they are if liquid seeps from the scrambled eggs upon cooling. The other important thing of course is that the eggs must have the aroma of that key Chinese ingredient, Shao Xing wine. Actually Shao Xing is the name of the region where the wine is made, such as Burgundy in France, and the type of wine is hua tiao jiu but I guess it's too confusing and choppy to say "Shao Xing hua tiao jiu". Shao Xing hua tiao wine and rice wine are the two most essential cooking wines for Chinese cooking, hua tiao being used mostly in mid-China (Shanghai, Nanjing etc) and rice wine in Southern China.

I caught the end of a Taiwanese cooking show on TV last week so this recipe is a guesstimate. Wey wouldn't stop eating the eggs I fried for dinner and then, later in the night, he cooked the same thing himself but omitted the prawns because he's not a seafood person. The next day, straight after school, he cooked it twice, each time using two eggs. Then the next day, he did it again, adjusting the amount of wine and the doneness of the eggs. I couldn't believe it when the next day, he cooked the same thing again, but this time only once. That's still less than the 4 dozen eggs that Gaston ate daily but I was concerned that Wey will turn into a barge since he's already large (I know, it's called plagarism, somebody just reminded me). Wey thinks that one teaspoon of wine to two eggs is just nice but I like the flavor more subtle. This is a humble home dish but it does take a bit of practice to get it right. The eggs, according to the chef, must be beaten just before frying or they won't be as tender. Control of the heat is crucial. Cook with a very hot wok and stir the eggs for only a couple of seconds. Plate up when eggs are still underdone. There shouldn't be any brown bits. Be prepared to eat lots of eggs if you don't get it right.

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Scrambled Eggs With Shao Xing Wine
3 medium-sized eggs
3 or 4 medium to large prawns 
2 T spring onions/scallions, sliced finely
3/4 to 1 t Shao Xing hua tiao wine (or more, to your liking)
salt & white pepper to taste
veg oil

1. Peel the prawns, remove dirt vein, slit into half lengthwise and season with a slight pinch of salt and some white pepper.
2. Put a drizzle of oil into a heated wok and fry the prawns for about 30 to 40 seconds, until just cooked. Remove onto plate.
3. Crack the eggs into a bowl, add the wine, a tiny pinch of salt and some white pepper and beat with a fork or pair of chopsticks (about 12 strokes; do not overbeat). Add 1 heaped spoonful of chopped scallions and the cooked prawns, stir.

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4. Put 3 T oil (more if you dare) into a hot wok and when smoke begins to rise, pour all the egg mixture into the center of the wok. The sides of the egg will bubble and puff. Stir the eggs quickly in big circles around the wok and plate up before the eggs are fully set. The eggs should be in large pieces and underdone with no sign of browning or burning. Sprinkle remaining scallions over and serve immediately. Goes with rice.

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15 comments:

Mary Chey said...

Look so yummy!

Shu Han said...

my favourite 滑蛋! it's the chinese answer to scrambled eggs! my mum cooks it with tomatoes! (:

Food so delicious! said...

Looks very very yummy!! I must try.. but I am not used to using so much oil so, I think my eggs will not be as yummy as yours.

Laura said...

Hi Terri!!
I've had a look at http://food.bonology.com, and she/he is continuing copying you posts!! I wrote a comment on his blog.
I don't know what you can do: maybe watermark your photos and put a sign at the end of your post...
Your recipes are always so yummy!
Hope you're well!
Laura

Waverly Charlotte said...

Wow, I'm drooling at the sight of the tasty egg.

As for the person copying your posts, I agree with Laura. Try watermarking your posts.

make fun said...

Hello tuan, saya telah dikaitkan web yang bagus anda, supaya anda boleh link blog saya?Saya berharap anda tidak keberatan ...
ini adalah blog saya http://webmarhaen.blogspot.com/

nasib baik

terri@adailyobsession said...

mary: it is!

shuhan: scrambled eggs with tomatoes is a very homey chinese dish (posted it b4). love it:) and i love your photos n cooking--you amaze me!

food: i cook low salt low sugar n low oil too but smtimes i do deep fry. this dish doesn't take oily and certainly isn't, compared to the scrambled eggs in restaurants. you can reduce the oil by using nonstick pans but u r right, it won't taste as good.\

laura, waverly: i know, it's so annoying n upsetting. watermarking won't stop it but i suppose it can lead readers back to my site if they are curious. but it won't stop ppl stealing my photos n posts:((( i don't know how to stop it.

Eva said...

yum!
Its been so long since I've had dad's cooking that I had forgotten about this dish! Thankyou for sharing and reminding.

Eggs to go on shopping list TONIGHT!

Tea said...

Hi Terri,

I love your blog and truly love your cooking. You inspired me to cook too.

Is sad that someone linked your post to her/his. May be you can report to google on top left hand corner "Report Abuse". I not sure it works or not.

Keep up with your good works

Amelia's De-ssert said...

Delicious scrambled eggs, so inviting.

Winston said...

yes! i always undercook my eggs too its just so much better... i make this with a splash of sesame oil too.. but never looks as mouthwatering as yours! haha

terri@adailyobsession said...

eva: got those eggs?

tea: the problem with me is i'm such a procrastinator esp when it has to do with the internet..i have fear of the internet n such!

amelia: try the recipe soon

winston: but for eggs with chives or long beans, the eggs taste better if cooked through, dry and brown.

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