epicurious4.5
Hong Kong Egg Scramble
From the cookbook "Salt Sugar MSG," these scrambled eggs are soft and custardy, thanks to evaporated milk and a cornstarch slurry.
👥 1 Servings⏱️ Prep & Cook: 15 min👤 Calvin Eng📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
In a small bowl, whisk together 2 Tbsp. evaporated milk, 2 Tbsp. water, 1 tsp. cornstarch, and 1 tsp. neutral oil, preferably grapeseed, until the cornstarch is fully dissolved.
. evaporated milk2 Tbsp. water2 Tbsp. cornstarch1 tsp. neutral oil, preferably grapeseed1 tsp
2
Crack 3 large eggs into the bowl and add ¼ tsp. kosher salt, ⅛ tsp. MSG, and ⅛ tsp. freshly ground white pepper. Whisk until the mixture is completely homogenous with no streaky bits.
large eggs3
3
Heat a small nonstick skillet over medium-high heat. Add 1 Tbsp. unsalted butter and swirl it around the bottom and up the sides of the pan until completely melted and foamy.
. unsalted butter1 Tbsp
4
When the foaming has subsided, gently pour in the egg mixture. Using a rubber spatula, and working around the pan in a clockwise motion, quickly and continuously push the egg mixture toward the center until soft peaks form in the curds but the eggs are still a little runny, about ⏱️ 1 minute. The eggs will continue to cook slightly once they are removed from the pan, so you don’t want to cook them all the way. Serve immediately.
large eggs3
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