Wednesday, July 28, 2010

Garlicky Scrambled Eggs

This is an adaptation of the eggs made by a friend from Beijing.

When she cooks it, she first fries up several chopped tomatoes, then places them in a bowl to the side. Just before serving, she stirs the tomatoes into the eggs. I leave the tomatoes out, partly because tomatoes aren't in season year round and partly because I'm lazy. But by all means put them in if you want to!

I also add a dash of mirin because the kids like the slightly sweet flavour, but of course that's not Chinese.

We eat these eggs with rice and any type of Chinese-style vegetable: broccoli with oyster sauce, stir-fried beans with ginger, or whatever.

Garlicky Scrambled Eggs

- 6 eggs
- 6 cloves garlic
- a dash of mirin
- unflavoured vegetable oil

Bash the garlic with the side of the knife, flick off the paper skin, and chop roughly. Warm a good slosh of oil in a skillet, then add the garlic and fry gently, stirring constantly, until the garlic smells done.

Lightly beat the eggs and the mirin, then pour into the skillet. Cook over low heat, pushing them about with a spatula, until they are scrambled and done. If you keep the heat low and stir constantly, they shouldn't stick or dry out.

Tip into a bowl and serve.

Thanks – and apologies – to Ying!

(Local: eggs, garlic, vegetable oil. Not local: mirin.)

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