The Scientifically Perfect Scrambled Eggs (Hong Kong-style Egg Sandwich)
The Scientifically Perfect Scrambled Eggs (Hong Kong-style Egg Sandwich)
Ingredients
- 12 eggs
- 4 pinches salt
- 4 pinches white pepper
- 40 g evaporated milk
- 12-16 g potato or corn starch
- as needed water, for slurry
- 32 g neutral oil
- 8 slices fluffy white bread, ideally milk bread
- as needed spam, thinly sliced and lightly seared (optional)
Instructions
- 1
For each sandwich, crack 3 eggs into a bowl.
⏱️ 1 min
- 2
Add a pinch of salt and a pinch of white pepper to the eggs.
- 3
Pour 10g of evaporated milk into the egg mixture.
- 4
In a separate small bowl, combine 3-4g of potato or corn starch with just enough water to create a smooth slurry. Add this starch slurry to the egg mixture.
⏱️ 1 min
- 5
Whisk the egg mixture vigorously until it becomes super foamy and light yellow in color. This may take a couple of minutes.
⏱️ 2 min
- 6
Place a pan on medium-high heat and add 8g of neutral oil.
⏱️ 1 min
- 7
Once the pan is hot, pour the whisked egg mixture into it.
- 8
Immediately and constantly stir the eggs vigorously with a spatula. Continue stirring until the eggs form soft curds but are still very soft and wet.
⏱️ 2 min
- 9
Remove the eggs from the heat while they are still moist and soft to prevent overcooking.
- 10
Transfer the scrambled eggs onto 2 slices of fluffy white bread (ideally milk bread).
⏱️ 1 min
- 11
Optionally, add thinly sliced and lightly seared spam on top of the eggs before completing the sandwich.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Scientifically Perfect Scrambled Eggs (Hong Kong-style Egg Sandwich)
- 12 eggs
- 4 pinches salt
- 4 pinches white pepper
- 40 g evaporated milk
- 12-16 g potato or corn starch
- as needed water, for slurry
- 32 g neutral oil
- 8 slices fluffy white bread, ideally milk bread
- as needed spam, thinly sliced and lightly seared (optional)
Instructions
- 1
For each sandwich, crack 3 eggs into a bowl.
⏱️ 1 min - 2
Add a pinch of salt and a pinch of white pepper to the eggs.
- 3
Pour 10g of evaporated milk into the egg mixture.
- 4
In a separate small bowl, combine 3-4g of potato or corn starch with just enough water to create a smooth slurry. Add this starch slurry to the egg mixture.
⏱️ 1 min - 5
Whisk the egg mixture vigorously until it becomes super foamy and light yellow in color. This may take a couple of minutes.
⏱️ 2 min - 6
Place a pan on medium-high heat and add 8g of neutral oil.
⏱️ 1 min - 7
Once the pan is hot, pour the whisked egg mixture into it.
- 8
Immediately and constantly stir the eggs vigorously with a spatula. Continue stirring until the eggs form soft curds but are still very soft and wet.
⏱️ 2 min - 9
Remove the eggs from the heat while they are still moist and soft to prevent overcooking.
- 10
Transfer the scrambled eggs onto 2 slices of fluffy white bread (ideally milk bread).
⏱️ 1 min - 11
Optionally, add thinly sliced and lightly seared spam on top of the eggs before completing the sandwich.
⏱️ 1 min