Cantonese Scrambled Eggs.

with a few secret ingredients.

If you’ve ever ordered tomato and egg stir fry, scrambled egg with shrimp, or just plain Cantonese (Whampoa) scrambled eggs and wondered how they got that creamy, silky texture the secret is a cornstarch slurry. This isn’t a new technique and nobody can take credit for it since the start of the internet, as it’s been around for ages (maybe dates back to…