Hong Kong Style Scrambled Eggs
Hong Kong style scrambled eggs are smooth, creamy, custardy and so delicious. This recipe requires more than just eggs, but the end results are worth it! These eggs cook up in about 15 seconds and practically melt in your mouth. In traditional Hong Kong fashion, these eggs are perfect when eaten with toasted milk bread and a hot cup of milk tea!
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggs
- 3 teaspoons evaporated milk
- 1/2 teaspoon tapioca starch
- 1 teaspoon neutral-flavored oil, (plus more for the pan)
- 1/8 teaspoon salt
- Pinch white pepper
Instructions
- 1
In a bowl or measuring cup, add the tapioca starch and evaporated milk. Mix into a slurry.
- 2
Add the eggs, oil, salt and pepper to the tapioca starch slurry and beat until the egg whites are broken up and the mixture is fairly smooth. (Chopsticks work great for doing this!)
- 3
Heat a pan over medium-high heat until hot. Add 1 tablespoon of oil, ghee, unsalted butter, or your choice of fat and let it heat up in the pan for about 15-30 seconds. Beat eggs quickly once more and add to the pan.
- 4
The eggs should start to sizzle and "foam around the edges immediately after pouring them into the pan. Count to 3 and then turn off the heat.
- 5
Use a spatula to quickly push the eggs towards the middle of the pan from all sides, allowing any of the runny egg to spread into the hot pan to cook.
- 6
Continue pushing the eggs across the pan until there is no more wet egg spreading into the pan; this should take about 15 seconds. Eggs should look wet and glossy. Serve immediately.