Corned Beef Egg Sandwich 蛋牛治
One of my personal favorite late afternoon snacks at the local cha chaan teng is the Corned Beef Egg Sandwich 蛋牛治. It's super easy to make at home and I like it to do that so I can make it exactly the way that I like it best: soft bread enveloping tender flavorful beef and just scrambled lusciously soft and buttery eggs. Yumm...
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp butter
- 6 oz corned beef, 170g
- 2 tbsp water
- 4 eggs
- 1/8 tsp salt
- 1 tbsp cream
- 4 slices white bread
Instructions
- 1
With a fork, mash the corned beef in a bowl.
- 2
Add 1 tbsp butter to skillet over medium heat. When butter bubbles add corned beef, stir a bit, then add water 1 tbsp at a time until the beef is completely mashed and heated through, loose and soft. Remove to a dish.
- 3
Stir eggs, salt and cream in mixing bowl.
- 4
Heat 1 tbsp butter in skillet over medium heat. When butter bubbles up add the eggs. Using a spatula stir the egg as it sets on the bottom, moving set egg to one side and tilting pan and stirring to allow uncooked egg to reach the heat. When the egg is still slightly runny remove immediately from pan. The egg will continue to set for a bit.
- 5
Spread a bit of butter on the bread slices.
- 6
Add corned beef in an even layer on 2 slices of bread and then add scrambled egg in an even layer on top.
- 7
Top with last two slices of bread. Cut sandwiches at a diagonal.