Originally posted November 20, 2011

uncle's eggs

uncle's eggs by joanie

This was the way my mom made eggs in the morning. She pretty much assumed everything was cooked with soy sauce. (Stew with soy sauce? Check. Spaghetti with soy sauce? I can only wonder...) In this case, eggs really WERE better with soy sauce, although the key to this dish is, in fact, the green onion.

So why was it called "uncle's eggs"? Until today, I had no idea. They just were, and as kids my sister and I never thought to ask. My guess was that my uncle, Mu Wong, made up the recipe. He had tried his hand at everything, including a short stint at beauty school. Perhaps he had a cooking phase. I decided to ask my sister, who admitted to not knowing the answer, either. Then I broke down and asked my mom, who simply said, "It was your uncle's favorite way to eat eggs. We all like it. All Chinese people like it."

Apparently this is the standard way Chinese people make scrambled eggs. So there you go.

Ingredients

  • 3 eggs
  • 1/4 tsp soy sauce
  • 1 tsp canola oil
  • 1 clove garlic, minced
  • 1 green onion, sliced
  • salt and pepper to taste
  • garnish: chopped serrano peppers, cilantro
1 serving

Directions

In a bowl, whisk together eggs and soy sauce.

Heat oil over medium-high heat in a saute pan. Add garlic and green onions. Cook until fragrant. Add eggs and cook until they take on a little color, stirring often.

Remove from heat and serve.

10 minutes

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Adapted from

my mom

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