Egg With Crabmeat Shreds

Name: Egg With Crabmeat Shreds
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 Egg; 5 stick Crabmeat, shredded by hand; 1/2 tsp Chicken seasoning; 1 tsp Light soy sauce; 1/3 tsp Sugar; 1 pinch Pepper; 40 ml Dashi stock (fast method: dissolve 1/2 tsp of Japanese dashi stock granules in 40ml water); 1 tbsp Oyster sauce; 1/2 tsp Sugar ( for gravy on egg ); 1 dash Sesame oil; 1 tsp Cornstarch, dissolved in 3 tablespoon water as cornstarch solution; 2 pinch Spring onion, sliced finely as garnish

Tan Geokhui Huihui @cook_3314099

Singapore, Singapore

One of my favorite egg recipes. Which is simple to make, easy to get ingredients & goes well with rice. 3 things I look for when I need to add a dish for extra mouths.

Tan Geokhui Huihui @cook_3314099

Singapore, Singapore

One of my favorite egg recipes. Which is simple to make, easy to get ingredients & goes well with rice. 3 things I look for when I need to add a dish for extra mouths.

Saved

Ingredients

30 mins

2 servings

3Egg
5 stickCrabmeat, shredded by hand
1/2 tspChicken seasoning
1 tspLight soy sauce
1/3 tspSugar
1 pinchPepper
40 mlDashi stock (fast method: dissolve 1/2 tsp of Japanese dashi stock granules in 40ml water)
1 tbspOyster sauce
1/2 tspSugar ( for gravy on egg )
1 dashSesame oil
1 tspCornstarch, dissolved in 3 tablespoon water as cornstarch solution
2 pinchSpring onion, sliced finely as garnish

Saved

Steps

30 mins

1

First beat the eggs lightly & mix chicken seasoning, 1/3 tsp of sugar, soy sauce & a pinch of pepper together with the eggs
2

Next heat the frying pan, add a little oil & fry the crab stick shreds for 2-3 min until there's a seafood crabstick fragrance emanating from the pan.
3

Add the egg mixture from earlier & leave it to fry over a low flame. Gently slide the spatula or spoon along the sides of the egg when the bottom is cooked well enough (it'll break when it's liquid-ish, if that's the case, it's not ready) & flip it over with the help of 2 spatulas.
4

Cook the other side gently over a low flame. & when it's cooked lightly golden, u can transfer it to a dish.
5

Lastly, simmer the dashi stock with oyster sauce, 1/3 tsp sugar & a dash of sesame oil. Gently add a little of the cornstarch solution, a little at a time stirring until the gravy is thickened lightly. Discard the rest of the solution once sauce is done.
Spoon the gravy over the egg on the dish & sprinkle with spring onion. Serve hot & enjoy it with some cooked fluffy rice.