Ginisang Repolyo with Egg

Method

1. Wash and drain the shredded cabbage thoroughly. Wet cabbage releases enough liquid to steam heavily before it can sauté, so shake it dry or use a salad spinner.
2. Beat the eggs with a small pinch from the measured salt and the pepper. Slice the onion and garlic before heating the pan because the final cooking is quick.
3. Heat the oil in a broad nonstick pan over medium heat. Soften the onion for 3 minutes, then stir in the garlic for 30 seconds without allowing it to brown dark.
4. Add the cabbage in two additions, turning the first handfuls briefly to make room. Sprinkle with a little more of the measured salt and add the 2 tablespoons water.
5. Cover for 2 minutes, then uncover and toss for 2–3 minutes until the cabbage is tender with a little bite. Evaporate any visible pool of water before adding egg.
6. Push the cabbage slightly to the sides and pour the beaten eggs into the middle. Let them begin to set for 20–30 seconds, then fold the vegetables through. Cook for 1–2 minutes until there is no liquid egg; the egg mixture should reach 71°C.
7. Add the spring onions and taste before using the rest of the salt. Serve immediately. The aim is separate strands of cabbage with soft cooked egg, not a wet scramble or heavily browned omelette.