Hong Kong Style Scrambled Eggs Recipe
Introduction
Unless you’ve had the chance to visit Hong Kong before than you’ve probably never sampled this Cantonese-style scrambled eggs before.
Hong Kong’s version of the ever-popular scrambled eggs is a popular everyday breakfast staple for people living in Hong Kong or for those of us abroad lucky enough to have learned this technique for making some of the fluffiest eggs you’ll ever put in your mouth 🤤
If you haven’t tried the Hong Kong version of this popular breakfast dish then you’re in for a real treat.
Hong Kong’s version of the traditional scrambled eggs offers a more creamy, velvety, rich texture brought on by a few simple ingredients that you most likely have lying around the house.
I usually wolf down this dish within mere seconds and am always craving a second helping of eggs, and I’m sure once you’ve tried this style of scrambled eggs, you won’t want to go back to making scrambled eggs the traditional way.
Here’s how to make Hong Kong-style scrambled eggs.
Ingredients
- 2-3 large eggs
- 1 tsp of evaporated milk
- 1-1.5 Tbsp of unsalted butter
- salt + black pepper for seasoning
- (optional) Add 1 tsp of butter to the eggs while mixing for an even richer taste
Directions
Crack 2-3 eggs onto a bowl. Then add in a 1 tsp of evaporated milk, 1 tsp of butter + salt and pepper to taste.
Whisk everything together until everything is evenly mixed together.
Now turn your stovetop on medium to medium-high heat and heat your pan.
Wait until your pan starts to smoke before adding in your butter and then immediately pouring in your egg mixture to the pan.
Once you start to see the edges of the egg start to bubble (usually within seconds), take a spatula and start pushing the edges of the egg towards the center so that the eggs pile on top of each other, resembling a tablecloth.
The eggs will cook very quickly, so you will need to be fast to avoid overcooking the eggs.
The dish will be cooked and ready to serve usually within 10-20 seconds. The eggs should look slightly runny at the top but cooked underneath. This will give it that soft smooth velvety texture that we want in our eggs.
Once you’ve achieved this texture, remove the eggs from the stove and serve. The dish will be cooked and ready to serve usually within 10-20 seconds. The eggs should look slightly runny at the top but cooked underneath. This will give it that soft smooth velvety texture that we want in our eggs.
Side Dishes:
This dish is typically eaten with some other Hong Kong breakfast dishes, such as Hong Kong-style macaroni soup with ham/luncheon meat or Hong Kong-style French toast that is stuffed with peanut butter and then fried, and drizzled with syrup or condensed milk. It also pairs well with my morning bread recipe.
But you can also enjoy it with some toast and bacon. Enjoy 😁
Frequently Asked Questions (FAQ)
Should My Eggs Be Runny?
Yes, it’s perfectly normal for some of the eggs to still be runny. That’s what gives the eggs their signature velvety texture.
I’m Allergic to Cow’s Milk, Can I Use a Plant-Based Milk?
Yes, you can! However, it will not be as creamy, just something to keep in mind.
I recommend coconut or oat evaporated milk if you’re lactose intolerant.
How Long Do I Cook My Eggs For?
About 10-20 seconds! They should be slightly runny and look slightly underdone.
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Hong Kong Style Scrambled Eggs
Ingredients
- 2-3 eggs
- 1 tsp evaporated milk
- 1-1.5 Tbsp unsalted butter
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1 tsp unsalted butter (added to eggs) optional
Instructions
- Crack 2-3 eggs onto a bowl. Then add in a 1 tsp of evaporated milk, 1 tsp of butter + salt and pepper to taste.
- Whisk everything together until everything is evenly mixed together.
- Now turn your stovetop on medium-medium high heat and heat your pan.
- Wait until your pan starts to smoke before adding in your butter and then immediately pouring in your egg mixture to the pan.
- Once you start to see the edges of the egg start to bubble (usually within seconds), take a spatula and start pushing the edges of the egg towards the center so that the eggs pile on top of each other resembling a tablecloth.
- The eggs will cook very quickly so you will need to be fast to avoid overcooking the eggs.
- The dish will be cooked and ready to serve usually within 10-20 seconds. The eggs should look slightly runny at the top but cooked underneath. This will give it that soft smooth velvety texture that we want in our eggs.
- Once you’ve achieved this texture, remove the eggs from the stove and serve. The dish will be cooked and ready to serve usually within 10-20 seconds. The eggs should look slightly runny at the top but cooked underneath. This will give it that soft smooth velvety texture that we want in our eggs.
