My first taste of Hong Kong scrambled eggs was at a booth in a random cha chaan teng in 2016. The eggs were soft and pillowy, custardy and light. They were unlike any other scrambled eggs I had experienced before. I soon learned there were a few tricks to making this style scramble. Ingredients like evaporated milk and cornstarch are key, as is making sure everything is whisked together really well. The evaporated milk adds a nice bit of fat that gives the eggs a silkier texture. The starch is mixed with water to make a slurry, a common technique in Chinese cooking to create thicker, more luscious sauces and impossibly fluffy eggs that won’t deflate. For a cha chaan teng experience at home, serve the scramble alongside a cup of hot milk tea to wash it all down.
Recipe information
Total Time
15 minutes
Yield
1 serving
Ingredients
Preparation
Step 1
In a small bowl, whisk together 2 Tbsp. evaporated milk, 2 Tbsp. water, 1 tsp. cornstarch, and 1 tsp. neutral oil, preferably grapeseed, until the cornstarch is fully dissolved.
Step 2
Crack 3 large eggs into the bowl and add ¼ tsp. kosher salt, ⅛ tsp. MSG, and ⅛ tsp. freshly ground white pepper. Whisk until the mixture is completely homogenous with no streaky bits.
Step 3
Heat a small nonstick skillet over medium-high heat. Add 1 Tbsp. unsalted butter and swirl it around the bottom and up the sides of the pan until completely melted and foamy.
Step 4
When the foaming has subsided, gently pour in the egg mixture. Using a rubber spatula, and working around the pan in a clockwise motion, quickly and continuously push the egg mixture toward the center until soft peaks form in the curds but the eggs are still a little runny, about 1 minute. The eggs will continue to cook slightly once they are removed from the pan, so you don’t want to cook them all the way. Serve immediately.
Recipe notes
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