Cantonese Silky Eggs with Char Siu

Beat three eggs in a bowl, then mix in white pepper powder and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Add in chopped green onions and leftover char siu to the egg mixture.

Heat oil in a wok or frying pan over high heat. Pour the egg and char siu mixture into the pan. Let it sit for 5 seconds until the edges of the egg start to cook. Then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.

Cook until the eggs reach your desired consistency (soft and silky is ideal).

Remove from the pan and serve immediately over steamed rice.