9:31 AM

For everyone else today is May the 4th Be With You or even Cinco de Cuarto, if you watched Arrested Development haha. For me it is my father's birthday. He passed away in 2016 from prostate cancer. I don't really have a strong attachment to him. He did the bare minimum. My fondest memories of him were of his cooking. My dad always cycled through jobs but usually he always ended up working in the food industry time and time again. His go to meal to make me was scrambled eggs. Sometimes he'd make it for my lunch to bring to school. I'd share it with my friends and they enjoyed it too. It never really crossed my mind until I moved out from living at home, his eggs tasted completely different than what they'd make at restaurants or serve you for breakfast at hotels. I knew he added msg haha but there definitely was more to it than just that.



When it comes to cooking I hyperfixate on perfection. I needed to taste my father's scrambled eggs again. People that talk down to me always recommend scrambled eggs with butter mixed in. The issue is that there's so much variety with butter and then variables with heat. Like how Gordon Ramsey cooks his constantly taking it on and off the heat. Even adding salt at the beginning of the cooking process versus the end will alter the end result of your meal. Also that 1000% my father would not waste butter on eggs haha. His didn't have a creamy texture that the butter would provide. I'm also apparently a freak and super dislike the taste of butter in my eggs.





We are Thai. My dad also didn't make eggs how Thai people take their scrambled eggs. Khai Jiao, which is basically frying the eggs in oil. This doesn't even look like eggs LOL it looks like a funnel cake. Pictured on the right.



I started just testing out any scrambled egg recipe I could find. Nothing could even come close to it in taste. It was so weird. I eventually came across Chinese Cooking Demystified's channel on youtube. They are probably the most thorough in explaination, execution and presentation. That includes on they notetake/write up their recipes. The flavor that I could never pick out was apparently the addition of shaoxing wine, which was in there recipe.





After I made the recipe, it was honestly scary that it was identical to what my father made. I never thought that his eggs would be cantonese style. If you go to the youtube tutorial, you'll see the many ingredients and steps that it takes to prepare this dish. What I thought was easy and low effort actually took a lot of time and care. I'm really grateful that my father made me something so delicious. Now I know exactly how to make it as well. If I ever have children they'll be able to taste their grandfather's cooking.