Cherry & Dennis Helper Habitat
Cantonese Chayote Scrambled Eggs
合掌瓜炒蛋
Recipe overview
Chayote is cooked just tender before soft scrambled eggs are set separately and combined.
01
Ingredients
Main ingredients
- 450 g Chayote
- 5 Eggs
- 30 ml Milk
- 15 g Spring onion
Egg seasoning
- 1/2 tsp Salt
- 1/4 tsp White pepper
Cooking liquid
- 30 ml Water
Cooking oil
- 2 tbsp Neutral oil
02
Tools
- Peeler, chopping board and chef's knife
- Measuring spoons and jug
- Mixing bowl and whisk
- Lidded wok and spatula
- Clean holding bowl and serving plate
03
Steps
Step 1
1. Peel chayote, split lengthways and remove the firm seed core
Peel chayote, split lengthways and remove the firm seed core.
Step 2
2. Slice chayote into 2 mm half-moons for quick even cooking
Slice chayote into 2 mm half-moons for quick even cooking.
Step 3
3. Beat eggs with milk, salt and white pepper until no streaks remain
Beat eggs with milk, salt and white pepper until no streaks remain.
Step 4
Slice spring onion and measure the listed 30 ml water.
Slice spring onion and measure the listed 30 ml water.
Step 5
Heat 1 tbsp of the oil in a wok over medium-high heat.
Heat 1 tbsp of the oil in a wok over medium-high heat.
Step 6
6. Stir-fry chayote 2 minutes until glossy but still crisp
Stir-fry chayote 2 minutes until glossy but still crisp.
Step 7
7. Add water, cover and cook 3 minutes over medium heat until just tender
Add water, cover and cook 3 minutes over medium heat until just tender.
Step 8
8. Move chayote to a clean bowl and wipe the wok dry
Move chayote to a clean bowl and wipe the wok dry.
Step 9
Heat the remaining 1 tbsp oil over medium-low heat until it shimmers.
Heat the remaining 1 tbsp oil over medium-low heat until it shimmers.
Step 10
10. Pour in egg; push set edges inward for 50 seconds into soft curds
Pour in egg; push set edges inward for 50 seconds into soft curds.
Step 11
11. Return chayote and spring onion; toss gently 20 seconds without breaking curds
Return chayote and spring onion; toss gently 20 seconds without breaking curds.
Step 12
12. Egg must be fully set with no liquid; serve warm in small soft bites
Egg must be fully set with no liquid; serve warm in small soft bites.
Common mistakes
- Thick chayote slices stay firm inside while shedding water outside.
- High heat or prolonged cooking makes the egg curds dry and tough.
- Leaving moisture in the wok before the second oil addition causes splattering.
- Serving while the eggs still look liquid leaves a watery, undercooked dish.
Tips
Slice chayote thinly and remove it before eggs so both stay tender.
