Even if someone arrives unannounced, the Chinese will extend an immediate invitation to stay for dinner with the stock phrase: “We’ll just add another pair of chopsticks to the table.” However, in the kitchen there will be a stir to whip up a quick and easy dish to add to those ready to be served. This egg dish fits the bill. It takes its name from Whampoa, a port near Canton, where the technique for stir-frying eggs was originally invented. The tenderness of the egg has earned much fame for this Cantonese dish.

Ingredients:

6 eggs
1⁄4 to 1⁄2 teaspoon salt
1 cup peanut or corn oil (only about 7 tablespoons actually used)

Directions:

Beat the eggs lightly with the salt and 2 tablespoons of the oil until well amalgamated.

Heat a wok over medium heat until hot but not smoking. Add all the oil and swirl around 2 or 3 times to reach over halfway up the sloping edges. Pour the oil back into a container and then return the wok to the burner. There will be some oil left in the wok.

Add 2 tablespoons of oil and heat until hot but not smoking. Pour in the egg slowly, stirring and folding with the wok scoop or metal spatula. As soon as all the egg has been poured in, start slowly pouring in another 2 or 3 tablespoons of oil, little by little, around the side of the wok, while continuing to stir and fold. When the egg has set into tender flakes, remove from the heat and scoop at once to a warm serving dish.

Serves 4 to 6 with 2 or 3 other dishes.