Sunday, November 9, 2014

Cantonese Scrambled Eggs with Chinese Sausage


My good friend Bob Kong of San Jose cooked these for breakfast or had his son do it. I became very fond of this breakfast.

6 Farm fresh brown eggs
1 Tablespoon sweet butter
2 teaspoons oil for the pan
2 Lap Cheong (Chinese Sausage) sliced on the diagonal
2 green scallions sliced on the diagonal
2 Dashes fish sauce
Pinch white pepper
1 Dash soy or tamari as salt

Cook sausage in oil until done, add scallions and some butter and sauté until limp. Beat eggs briefly in a bowl then stir fry with sausage adding fish sauce, pepper, and soy to taste.


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Notes:
  1. Lap Cheong sausage (Cantonese) is a dried, hard sausage usually made from pork with a high fat content. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce. Some versions omit the rose water but have less appeal. Version are available domestically and imported.

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