Hong Kong-style Egg Sandwich
Serves 1
Directions
- 1Combine potato starch and water in a bowl to create a starch slurry.
- 2Add eggs, evaporated milk, oil, salt, and white pepper to a bowl.
- 3Beat the mixture until no streaks remain and everything is equally dispersed.
- 4Add the egg mixture to a smoking hot pan.
- 5Turn off the heat and pull the eggs from the sides to create layers until it comes together quickly.
- 6Toast white bread, preferably milk bread, until golden brown.
- 7Place the cooked egg on the toasted side of the bread, with the untoasted side facing outwards.
- 8Place the other slice of bread on top, give it a gentle press, and slice it in half.
Ingredients
- 2 slices fluffy white bread
- 3 eggs
- 8 g neutral oil
- 3 g potato or corn starch
- water
- 10 g evaporated milk
- 1 pinch white pepper
- 1 pinch salt
- thinly sliced and lightly seared spam
Equipment
bowlforkpanspatulaplateknife
Tips
- Adding a starch slurry helps the eggs stick together even when overcooked.
- Adding fat from evaporated milk and oil creates a faux emulsion for fluffiness.
- Beat eggs until no streaks are visible for even dispersion.
- Turn off the heat when pulling eggs from the sides to create layers.