# Hong Kong-style Egg Sandwich

A Hong Kong-style egg sandwich with impossibly fluffy eggs, cooked hard and fast yet still creamy.

- Cuisine: Chinese
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Combine potato starch and water in a bowl to create a starch slurry.
2. Add eggs, evaporated milk, oil, salt, and white pepper to a bowl.
3. Beat the mixture until no streaks remain and everything is equally dispersed.
4. Add the egg mixture to a smoking hot pan.
5. Turn off the heat and pull the eggs from the sides to create layers until it comes together quickly.
6. Toast white bread, preferably milk bread, until golden brown.
7. Place the cooked egg on the toasted side of the bread, with the untoasted side facing outwards.
8. Place the other slice of bread on top, give it a gentle press, and slice it in half.

## Equipment

- bowl
- fork
- pan
- spatula
- plate
- knife

## 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.

## Source

- Original video: https://www.instagram.com/reel/DObQ_0gDXQk/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/a8b554c5-f7ff-4d79-bb07-5124c76119e8
- Extracted: 2025-11-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt