On the other day, my husband bought a huge carton of 3 dozens of Eggs at a local market. That day I also bought 1 carton of Eggs being unaware there was another carton of Eggs in the fridge. So, we ended up having 60 Eggs! I cooked this dish to use up the Eggs. Since then, I have been cooking this dish quite often because my family loves it.

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Makes

4 Servings

Ingredients

300 to 400g Cabbage
4 to 6 Eggs
2 tablespoons Oil
2 tablespoons Sake (Rice Wine)
1/4 cup Water
1 teaspoon Asian Chicken Bouillon Powder
Salt
White Pepper
1 teaspoon Potato Starch *mixed with 2 teaspoons Water
Finely chopped Spring Onion

Method

1. Cut Cabbage into 3 to 4cm size. Crack Eggs into a mixing bowl, lightly season with Salt and White Pepper, and whisk lightly.
2. Heat Oil in a large frying pan over medium hight heat, cook Eggs softly, then transfer to a plate, and set aside.
3. Lower the heat to medium, add Cabbage to the frying pan, add a pinch Salt, and and stir for a minute. Add Sake (Rice Wine) to help steam cook the Cabbage. When half cooked, add Water and Chicken Bouillon Powder.
4. Stir until Cabbage is cooked, then season with Salt & White Pepper. Thicken the liquid with Potato Starch and Water mixture, but you don’t need to use all if it. It all depends on how much liquid you have.
5. Return the cooked Eggs and gently combine. Sprinkle with some chopped Spring Onion and serve.