FOOD NEWS
You Should Start Making Your Scrambled Eggs Hong Kong-Style
By Andra Picincu
In China, people turn scrambled eggs into protein-packed sandwiches with a velvety, smooth texture by adding beef and serving them on pillowy-soft milk bread.
The recipe is commonly known as Hong Kong-style scrambled eggs, and it's made with corn or potato starch, which gives it a thicker texture than other types of scrambles.
It may also contain beef satay or corned beef, evaporated milk, butter, salt, white pepper, and other ingredients. Some people also add sesame oil, sugar, or chives to the mix.
While you can change the base recipe, the technique is important. Cook over residual heat, tilting the pan, and stack the eggs in the center to create a softly scrambled texture.
Meanwhile, sear the corned beef in a different pan and break it into pieces with a fork or knife. If you prefer canned meat, cut it into cubes and brown it lightly in a skillet.
Combine with the egg mixture, pour it into a smoking hot pan that has been taken off the heat, and cook until it reaches a silky, fluffy consistency.
Place the stacked scrambled eggs between two slices of toasted (or untoasted) milk bread, cut it in two, and serve it warm.
