Hong Kong Style Scrambled Eggs

Instructions

In a bowl or measuring cup, add the tapioca starch and evaporated milk. Mix into a slurry.

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!)

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.

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.

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.

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.

Serving Suggestions

Obviously, scrambled eggs are always welcome for breakfast and these Hong Kong style scrambled eggs may make you enjoy your first meal of the day even more! Serve them up in traditional Hong Kong fasion by pairing the eggs with some toast and hot coffee milk tea. Bonus points if you've got toasted milk bread!

That being said, don't limit the eggs to just breakfast! They're perfect for whipping up for any meal of the day, even late at night when you're hungry before bed!

Another favorite Hong Kong way to serve them up is in an egg sandwich. Toast the bread on one side only, and place the scrambled eggs in the middle on the non-toasted sides. So good!

Commonly Asked Questions

Can I use regular milk?

Yes! If you don't have evaporated milk on-hand, regular milk will work in a pinch, full-fat being best.

What if I don't have tapioca starch?

You can use potato starch.

Are the eggs meant to look "wet"?

Yes! It is important not to overcook these eggs to achieve that smooth, custardy texture that is iconic of Hong Kong style scrambled eggs. You want them to have soft curds.

Can I achieve the same results with only eggs and nothing else?

You absolutely could, but the texture will not be as creamy as this recipe. You would want to cook them exactly the same way, with enough fat in the hot pan, removing from the heat, pushing the edges of the eggs in, and calling it down when no more runny egg spreads into the pan and the eggs look wet.

More Hong Kong-Inspired Recipes

If you're interested in other Hong Kong-inspired recipes, consider these recipes:

• Deliciously Soft Asian Milk Bread
• Coffee Milk Tea
• Iced Milk Tea

For more ways to cook eggs, check these recipes out:

• Noodle Egg Foo Young
• Egg Drop Soup
• Spinach Sausage Quinoa Crust Quiche
• Crustless Roasted Vegetable Quiche

If you've never had Hong Kong style scrambled eggs before, you are going to have to give this recipe a try. Smooth, fluffy, scrambled eggs with creamy curds...they are popular for a reason, and if you have had them before, you know why! If you get the chance to visit Hong Kong, you will definitely have to visit a local cha chaan teng and try these eggs, but in the meantime, create this iconic Hong Kong dish right in your own home!

~ Lisa.

Recipe

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!

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Makes: 1 serving

Ingredients

• ▢ 2 large eggs
• ▢ 3 teaspoons evaporated milk
• ▢ ½ teaspoon tapioca starch (cornstarch or potato starch okay)
• ▢ 1 teaspoon neutral-flavored oil, plus more for the pan
• ▢ ⅛ teaspoon salt
• ▢ Pinch white pepper

Equipment

• ▢
  8" Nonstick Frypan

Instructions

• In a bowl or measuring cup, add the tapioca starch and evaporated milk. Mix into a slurry.
  
• 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!)
  
• 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.
  
• 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.
  
• 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.
  
• 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.
  

Notes

• You can use regular milk if you do not have evaporated milk.
• Potato starch or cornstarch can be used in place of tapioca starch.
• Be sure to beat the eggs until the whites are thoroughly broken up.
• You can make this recipe with eggs only but the end result will not be as smooth and creamy. Simply cook the eggs the same way as described in the recipe, making sure to remove them from the pan while they still look wet.
• Recipe inspired by and adapted from Lucas Sin's Hong Kong Scrambled Eggs recipe and Lady and Pups Mandy Lee's Creamy Scrambled Eggs recipe,

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Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!