Ingredients
200 g (about 7 oz) eggs (net weight), 1 preserved century egg.
Seasonings
Pork fat (lard), MSG (or to taste), fine salt, and white pepper, each to taste.
Instructions
1. Steam the preserved eggs in their shells over high heat for 5 minutes, then remove the shells and cut into small slices. Briefly stir-fry with some lard.
2. Add MSG, salt, white pepper, and lard to the beaten eggs and stir until well combined, then fold in the century egg slices. Heat lard over high heat, pour in the egg mixture, then reduce to low heat and gently push the edges of the wok with a spatula, adding a little more lard as needed, until the eggs are just set.