The article explores the Hong Kong Egg Scramble recipe from the cookbook Salt Sugar MSG, highlighting its cultural significance and unique ingredients. Co-authored by Calvin Eng and Phoebe Melnick, this dish mirrors the offerings at Hong Kong's Cha Chaan Teng diners. Key elements like cornstarch and evaporated milk are used to achieve a luxurious texture and deeper flavor. The use of MSG, white pepper, and salt in finishing enhances the savoriness of the eggs, resulting in a creamy, golden scramble that can be served in various ways, including over rice.
Scrambled eggs are more than just eggs scrambled; the temperature, cook time, and add-ins transform the result, achieving a richer soft scramble with Hong Kong influence.
Eng and Melnick's Hong Kong Egg Scramble showcases a blend of cornstarch and evaporated milk to create a silky, custard-like texture that enhances the dish's flavor.
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