Hong Kong Style Scrambled Eggs
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.
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.