Cantonese Scrambled Eggs

Separate egg whites and yolks into two separate bowls.

Whisk the egg whites until they are frothy and bubbly.

Pour the egg yolks into the whisked whites.

Add salt, white pepper, sugar, Shaoxing wine, and sesame oil. Whisk to combine.

In a small bowl, mix the cornstarch and water to create a slurry, then add it to the egg mixture along with the MSG (if using). Whisk everything together.

Heat a wok over medium-high heat and add the butter.

Once the butter is melted and sizzling, pour in the egg mixture.

Let the bottom of the eggs cook for a few seconds, then use a spatula to gently push the cooked portions from the bottom to the top, allowing the uncooked egg to flow underneath.

Continue this gentle folding motion until the eggs are about 80% cooked but still very soft, wet, and custardy.

Immediately remove the eggs from the wok and serve.