black peppercornsto taste, freshly crushed~1½ tbspest.
unsalted butter20 g
cornstarchfor tender eggs½ tbsp
watermixed with cornstarch2 tbsp
oil1 tbsp
ground black pepperfor flavor~¼ tspest.
water120 ml
oyster sauce2 tbsp
soy sauce1 tbsp
sugar
½ tbsp
cornstarchfor thickening sauce½ tbsp
salta pinch~¼ tspest.
MSGa pinch~¼ tspest.
Steps
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1
Peel and thinly slice the onion, then chop it finely.
2
Place the black peppercorns in a bag and crush them with a wooden mallet to release the aroma.
3
Crack five eggs into a bowl and season with a pinch of salt and MSG.
4
Add the ground black pepper and whisk the egg mixture thoroughly.
5
Mix cornstarch with water and add it to the eggs to make them more tender and retain moisture.
6
Add 20g of unsalted butter to a skillet and heat over medium-low heat until melted.
7
Pour the egg mixture into the melted butter and continuously stir with chopsticks or a whisk to cook evenly.
8
Break the eggs into small curds, cooking until about 80% cooked and still slightly moist, then remove from heat.
9
Add one tablespoon of oil to the pan and stir-fry the onion until soft and fragrant.
10
Add ground black pepper for additional flavor and stir-fry for 4-5 seconds, then turn off the heat.
11
Add approximately 120ml of water, about the volume of half a bowl of rice.
12
Add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 0.5 tablespoon sugar, and 0.5 tablespoon cornstarch. Turn the heat back on and stir until the mixture comes to a boil.
13
Once the sauce has come to a boil and thickened, add the cooked eggs and gently stir over medium-low heat so the eggs absorb the sauce.
14
Continue stirring until the sauce reduces to the desired consistency and the dish is complete.
PrimedTableBETA
