The famous Cantonese scrambled eggs! A new way to cook eggs for breakfast❗️Easy and Incredibly tasty

[@DrJohn493]

Before retirement, it was always a rush to make an acceptable breakfast with a few eggs. Post-retirement is has become a pure joy to take one's time and prepare a breakfast that is not rushed and more tasteful than I ever experienced pre-retirement. This is method of eggs for breakfast is retirement perfection.

[@iracookingtime5357]

Enjoy

[@jdshl8423]

What was the point in separating the yolk from the white if you were going to mix it both together with the seasonings anyway?

[@americanangler94559]

That's how you do it when you want to look like you know more that your audience.

[@2Truth2you]

Egg whites are made almost entirely of protein. When we whip them, the motion of the whisk forces the proteins to unfold and recombine in rigid structures. Whisking transforms egg whites into a mass of foamy bubbles and the proteins form the bubble walls. These proteins are pretty darn stable - until a smidge of yolk or a little oil gets involved. Egg yolk, fat, and even residual detergent on a bowl or whisk interfere with the protein structure of the egg whites. It’s like replacing some key walls in a house of cards with jello: the structure just can’t hold together.

[@jdshl8423]

@@2Truth2you , OK. But that's not what was done here. The whites were mixed with seasonings, then the yolk was added and also mixed. So my question is really what was the point of separating them?

[@tfitz44]

By whisking the egg whites separately, it helps make the scrambled eggs creamier and more fluffy.

[@michaelsullivan339]

@@jdshl8423 I've heard it said that the real point is that in a restaurant environment, the head chef assigns this job to some junior woodchuck chef. Then, the head chef can check and see if the eggs have been beaten enough just by looking at them (the whites, I mean). Then the junior chef can add the yolks, because the point of the whipping was to incorporate air into the whites (not the yolks). You can...I think...do this just as well without separating the eggs, but then the head chef has to trust the junior chef to do it long enough and he/she can't just check it by looking at them. At home, there would be no difference if you already knew how long to beat them. If you didn't, then you should probably separate them first and use the advice here to continue until you see big bubbles.

[@davidterry2038]

Beeston, Nottingham, England. They look amazing, like a mix between an omelette and scrambled eggs. 👍👍😁😁

[@pats5375]

Great soft smooth soft jazz music to create a classy atmosphere. Beautiful clean kitchenware used and clean kitchen and stove. Very nice presentation and clear instructions displayed as you made the dish. Very classy. Great presentation

[@barbarabyrne3943]

From Scotland. I love it yum yum.

[@johnmuir4697]

John from Scotland love the video and the product .

[@TheRayDev]

Long live the Scots. SCOTLAND FOREVER

[@karenhull2826]

This looks so delicious

[@janinehenschel4988]

I am from the US in Calif and we do NOT separate our eggs, we just WISK them in a bowl with seasonings, garlic, pepper, I put in sliced mushrooms and shredded thinly cheddar cheese and pour it into the frying pan and just softly turn them over and over, some people like to add a little MILK too but I like how in Asia how they make desserts and other foods, very interesting to see how others make food in different countries and try it, Thanks

[@IrrraLife]

Ого...я тоже также делаю с белыми грибами)))

[@brianbassett4379]

Speak for yourself, white boy.

[@tenaciousv7611]

seperating and whisking whites make it fluffier. In In Glasgow Scotland, we do it your way too..normally. This way it looked like more for yer money! lol just made it with crispy bacon and toast for lunch! It as lovely!

[@wernerruzek1684]

oho

[@dallasdempster817]

What’s this “we” nonsense? You mean you. Different places do different things especially in Cali!

[@leefamilytx]

thank you from Texas

[@popoju9]

shout out Plano, TX. i am cantonese, my parents are from Canton. i have NEVER heard or seen scramble egg like this or know that it's a "Cantonese" scramble egg. i am confused and hungry now.

[@mhennessee]

Lovely and therapeutic to watch. Thank you for sharing.💐

[@iracookingtime5357]

Thank you, I'm glad you liked it

[@sanyi1959]

We do scrambled eggs by this method in Hungary We never fry both side, because it becomes too dry. This is the best procedure as you did!

[@carollemieux7474]

I make scrambled eggs this way also, minus the white pepper and sugar. My omelettes and frittatas are cooked on both sides. All are delicious!

[@iracookingtime5357]

Thank you, I'm glad you liked it

[@birolparlak4444]

Thank you from Turkey/Antalya

[@sheilathailand1903]

I cook mine the same way, but without cornstarch. It's not necessary, nor is separation of the eggs.

[@mpac418]

i thought the same thing. Why the separation? just to put them back together?

[@jimkasserman4276]

Egg whites hold the whipped-in air. Egg yolks - not so much. Much of this air is retained when the yolks and whites are re-combined, so fluffier eggs result.

[@bend3rbot]

@@sheilathailand1903 That's because YOU ARENT COOKING CANTONESE STYLE!! Which is why they labelled their video CANTONESE EGG RECIPE!!! 👍

[@Titus_Vespasianus]

@@jimkasserman4276 like she said..."her favorite way..." not yours

[@jonrend]

That's an Omelet in the West. Looks good.

[@katsu-graphics5634]

an omelet is like an egg taco, egg fried on one side, folded with stuff inside, and steamed with lid to cook inside. . . .. not stuff mixed into the egg before it's fried.

[@jonrend]

@@katsu-graphics5634 It's more like an Omelet, it certainly is not Western scrambled eggs.

[@bobs63]

@@jonrend Looks good but definitely cooked like an omelette

[@PhillipStewart-k7f]

Nice music walaw

[@celticpipes53]

I'm from Missouri, USA

[@iracookingtime5357]

Welcome, I'm glad to see you

[@Bear-ht6vf]

Fantastic presentation & looks so good. I will be definitely trying this way to make eggs. Thank you from Western Colorado...

[@louniece1650]

Denver here!❤

[@dennissanchez321]

Bakersfield California USA we'll try this recipe in the morning

[@iracookingtime5357]

Bon appetit

[@fiorellovalsesia6604]

Excellent et simple. Bravissima.

[@iracookingtime5357]

thank you 😍

[@MarekUher]

Perfect! 多謝! I am from Czech Republic.

[@iracookingtime5357]

Thank you Czech Republic

[@bigglesharrumpher4139]

I am intrigued to know what benefit there is to separating the whites and yolks and re-combining them shortly afterwards without the whites being whipped to a foam? Great presentation.

[@durthed]

I would also like to know why...

[@equestanton1017]

So Would I, I think they made a mistake, maybe yes the whites should've been whipped, Also the sugar is not going to be exactly lovely.

[@richardhayman4868]

First thing I wondered, too, upon seeing the recombination.

[@katsu-graphics5634]

Lighter fluffier eggs. . . whipped whites will foam up faster without yolks. Use a hand mixer, and make what looks like mayonnaise , then try and do the same thing with the yolks inside, it is more difficult. . . whipping egg whites is more common in cookies and pastries.

[@maryyamileleon9795]

Thank you for yor cooking. From Colombia 🇨🇴❤

[@iracookingtime5357]

Welcome, I'm glad to see you ❤️

[@halvorseneirik]

Just curious: What's the reason for separating the egg whites and the yolks when you're mixing them all together at the next step?

[@orelvisperez536]

:)

[@rnash999]

To get those air bubbles for fluffiness. You do the same sort of thing for some cakes.

[@wynnyekey5316]

You can get the bubbles beating the whole egg

[@einars1934]

It's a way to make an already slow and boring video 56 seconds longer!

[@smartiboo]

@@einars1934 HAHAHAHAHAHA

[@davidm2690]

New Jersey, USA here

[@iracookingtime5357]

Welcome, I'm glad to see you

[@brucethe.usmarinescorpvet5587]

Good morning this was the best cooking tips that i have ever seen thank you from San Diego,California

[@iracookingtime5357]

Welcome !

[@stevenwillis3062]

I am watching from the USA Atlantic City New Jersey. Thanks

[@labadifatiha9418]

Mmmmm ça a l air trooop bon , donc à faire trés prochainement Inchallah ! Je vous suis d Oran ( Algérie ) et j adore ce que vous faites . Je vous envoie un beau soleil . ❤❤❤😊😊😊😊😊

[@iracookingtime5357]

Thank you, I'm glad you liked it

[@nelsonbrooks]

Watching from Los Angeles.

[@ulrichm.secker6529]

Dankeschön für das leckere Rezept. Grüße aus Deutschland

[@iracookingtime5357]

Danke ! Willkommen Deutschland

[@rubenscurralo809]

I'm from Brazil.

[@iracookingtime5357]

Welcome Brazil

[@alanrosof7487]

A Nobel prize contender. Add corn starch to eggs.

[@Richard-GaryButler]

I am watching this from Vienna, Austria.

[@fideliooctubre1324]

I'm from Paraguay , South América

[@iracookingtime5357]

Welcome, I'm glad to see you

[@jeffreyvigil4961]

Looks very good thansk for sharing 😊

[@iracookingtime5357]

Thank you

[@monorockprimate6618]

I see you from Mexico.

[@iracookingtime5357]

Welcome, I'm glad to see you

[@michaelwoodson4607]

Thank you from Sonoma County, CA

[@iracookingtime5357]

Welcome, I'm glad to see you

[@marcelomelo1043]

I'm from São Paulo, Brazil. Thanks for the video

[@iracookingtime5357]

Welcome, I'm glad to see you

[@mansoreaa]

Greetings, I will try this recipe for breakfast tomorrow... Warm greetings from Saudi Arabia👋

[@deborahpeake7058]

Looks more omelette than scrambled. I don't separate the yolk but I insist on butter. You've made me hungry now

[@HartmutKupitz]

Sounds good. All the best from Herten, Germany

[@iracookingtime5357]

Welcome, I'm glad to see you

[@antoniogerardogiampaolo259]

Nice! I' m from Buenos Aires 🇦🇷

[@iracookingtime5357]

Welcome

[@anthonys5568]

Looks delicious. Thank you!

[@iracookingtime5357]

Thank you!

[@rogelioguislan1101]

Soy de México, del estado de Baja California Sur, Municipio de Los Cabos, poblado La Ribera, gracias por compartir esta manera tan fácil y deliciosa de hacer huevos revueltos, acá los acompañamos con frijoles, carnes frías, verduras y chile picante. ahora mismo voy a prepararlos para probar su sabor, añadire ajo picado finamente a la manteca para freirlos... Saludos afectuosos, me gustan tus recetas...😋

[@thomasneal9291]

this is what I used to eat almost every day when I lived in Baja.

[@brbuckley7]

New Jersey, USA

[@iracookingtime5357]

Welcome, I'm glad to see you

[@kathyfann]

By whipping the whites separately you add loft to the finished product folks. 😊

[@iracookingtime5357]

absolutely right! Thank you 🌸

[@Mrbuckaroonie..]

Watching from Far North Queensland, Australia.

[@Vincent-hq6or]

Greetings from Long Island New York! 😊

[@VictoriaGirlBC]

Beautiful! Victoria British Columbia, 🇨🇦❤️

[@dkeith-fc8hn]

Watching from Spain 😅

[@gustavohoeppner]

I loved it !!! I am from São Paulo, Brazil...

[@iracookingtime5357]

Welcome, I'm glad to see you

[@vitamines4331]

La même omelette avec du sucre naturel pour le dessert, le goûter... un vrai délice aussi ;-)

[@colinmyers8841]

Hi and Gday from sunny Queensland Australia , top vid this one , thank you cheers

[@iracookingtime5357]

thank you very much, I am very pleased, I will be glad to hear the rating of my other videos

[@simonpowell6885]

From New Zealand

[@iracookingtime5357]

That's awesome! New Zealand is such a beautiful country 👍😍

[@Jenny_Ss]

Looks nice 😊 perth australia

[@Ollie-h1n]

Great music!!

[@iracookingtime5357]

❗🛑 ✅ Please turn on subtitles in your language 👩🏻‍🍳 Thank you for watching, subscribing and commenting. Share the video on social networks, as you help the development of the channel ❤👩🏻‍🍳😍😋

[@gersoncamera9543]

I´m from São Paulo Brazil

[@iracookingtime5357]

Welcome, I'm glad to see you

[@Α.Ν-ν1η]

Interesting! I' try it. Greetings from Greece.

[@Barrythebomb]

❤love it❤

[@iracookingtime5357]

Thank you so much!

[@ivancano2060]

😋😸👍🏽 desde Bogotá Colombia, muchas gracias.

[@RickMannoia-o1b]

Beautiful, FL USA

[@iracookingtime5357]

thank you

[@javiersocorro4930]

Venezuela, saludos

[@mightyginza3182]

Watching from Johannesburg South Africa...thanks for sharing and enriching our cooking styles🌺

[@gorgi181287]

Perfect 🎉

[@GrillinandChillinwithMojo]

Looks good

[@iracookingtime5357]

Welcome, I'm glad to see you

[@coreyadams1982]

i will definitely try this

[@iracookingtime5357]

👍

[@no834]

beautiful eggs

[@iracookingtime5357]

Welcome, I'm glad to see you

[@TexanUSMC8089]

I'm going to have to cook it on both sides. No runny.

[@glenndelconte2648]

Thank you Ira from the Southern USA for your Cantonese scrambled eggs. First, crack eggs wherever you want as long as you do not have to dig for egg shells. Next, others do not understand why baking recipes omit (or add) whites or yolks as this produces the required results. Whipping up a few eggs with milk and tossing in a pan of butter is a sin, unless you are hungry. Egg whites whipped separately creates a protein bind that professional chefs study in school. Many chefs scramble eggs with water instead of milk (balancing the protein interaction), and add butter in the scrambled egg solution, before pouring into a pan with no oil or butter. I would hope others would try and experiment before questioning your techniques. Enough said, ask questions after you try the recipe...

[@apisyom1189]

You separated the yolks and the white to mix them together again. Great!!

[@rgbrook]

Well, she beat the whites first which makes a difference in any recipe. Couldn't resist the urge to comment without thinking first could you.

[@kaskadertn8346]

Ahoj from Slovakia

[@panprezes1993]

Ahoj from Poland. Many recipes with eggs I see in several months. And You??

[@iracookingtime5357]

Ďakujem vitajte, som rád, že vás vidím na mojom kanáli

[@NicksEZPZcooking]

Very Nice ☺

[@iracookingtime5357]

Welcome, I'm glad to see you

[@onlyme2262]

Wish you could make these videos longer and longer. Maybe show how to scramble 3 or 4 different ways.

[@barbaradionne7768]

Canada🇨🇦❤️

[@iracookingtime5357]

Welcome, glad to see you on my channel

[@krazyleg]

I like cracking the eggs on a flat surface. I also like seasoning before cooking as you did. Further a like fat in the eggs prior to cooking as well. Sesame oil is a wonderful consideration. Well done. Thank you.

[@iracookingtime5357]

Thank you, I'm glad you liked it

[@silviabatista184]

Just tried it, it's pretty good

[@vetvetuk]

Cape Town, South Africa.

[@iracookingtime5357]

Welcome, I'm glad to see you

[@MrBilodo]

I just tried your egg recipe , wow , they are really delicious, this is my new way to cook them from now on, thank you

[@robertjanczak6301]

Perfect ❤

[@bulentacun6469]

Thank you. Looks very testy.👍🏻🙋🏻‍♂️☘️

[@tincanboat]

Pensacola, Florida USA

[@iracookingtime5357]

Welcome, I'm glad to see you

[@artistlauramarrs1643]

Tulsa Oklahoma USA

[@iracookingtime5357]

Welcome, I'm glad to see you

[@manzarabbas543]

I am Manzar and watching from Rawalpindi city, Pakistan. 😊

[@PaulWilliams-z1u]

greetings from australia

[@jimanders6666]

love the background music !

[@ЕленаФомина-д4э]

Абавязкова прыгатую! Вялiкi дзякуй за рэцэпт.

[@iracookingtime5357]

Прыемнага апетыту і добрага настрою!

[@carolbrownleehalbert3593]

Atlanta, GA. USA

[@iracookingtime5357]

Welcome, I'm glad to see you

[@ForTheLoveofFoodYT]

This is fantastic....looks delicious

[@iracookingtime5357]

Thanks

[@8nansky528]

I ADORE READING & eating eggs How are you ?

[@LearningPointsDD]

It looks delicious. Nice recipe, friend.

[@iracookingtime5357]

😍👍🎉

[@georgiosdretakis]

Hello from Greece

[@michaelad48]

Yummmmm yes please 😊😊😊😊😊

[@huetran-susuvan]

So good! I like them 😊

[@andystone6777]

T.O.P. ! ! ! 👍🥰👍 thanks for inspiration & recipe

[@salvadortellez6053]

De Tijuana, Mexico...

[@iracookingtime5357]

Welcome, I'm glad to see you

[@taz7449]

Interesting skillet, I wonder if you might share a link for that, or the brand name?

[@iracookingtime5357]

thank you for your interest ! Italian frying pan Crafond

[@DIDYOUSEETHAT172]

I do similar, except once I beat the whites, I add the yolks back in, however I do not beat the yolks. Pour in pan and fold whites around the yolks until done to taste. YMMMM! Best of both worlds fluffy whites and either runny yolks, or break them up a bit to get yellow chunks of yolk. And I add red onion as well.

[@1942dawg]

Conyers, Ga., USA

[@iracookingtime5357]

Welcome, I'm glad to see you

[@bobelliott2748]

I never thought of corn starch before but it makes sense.

[@michaelsalmon6436]

Hi bobelliott Why does adding a corn starch slurry to a scrambled egg recipe make any sense? The eggs will firm up all by themselves (it is an albumin thing!). Ask Alton Brown to explain it in more detail. Happy Holidays!

[@pjj9491]

Cheese and a little pico de gallo...yummmmm