> wrote in message
oups.com...
> Hey all,
>
> Just wondering if anyone knows how to make creamy egg sauce, as in the
> sort found in malayasian hawker style dishes such as combination crispy
> noodle?
> Yes, I'm reading from the take away menu lol.
>
> Thanks in advance
>
> -rayor

you need a very hot wok or you can simply cook 1 portion at a time on a
domestic gas stove, don't be ambitious & go for a double portion fry up on a
domestic gas stove, you won't get that big fire hawker taste & you'll end up
with a soggy eggy lumpy mess!

cook your noodles as per recipe, place 1 egg white into a bowl, pour in a
little chicken stock, soy sauce, flavourings etc. depending on what flavours
you want then mix/beat the lot up. Just before the noodles are cooked
through, add the sauce mix & either stir or toss, keep it moving till you
get the consistency you're after. That's it... some people use the whole
egg(with yolk) but if i'm correct, you're after the white silky smooth gravy
that comes with HoFun, old HongKong style.

DC.