Hong Kong scrambled eggs, discovered in a cha chaan teng, are a culinary delight known for their light, custardy texture. This dish requires specific techniques, such as using evaporated milk for richness and cornstarch for a slurry that ensures fluffiness. The unique preparation method, which involves thoroughly whisking the ingredients, is essential for achieving the ideal texture. When made at home, pairing the eggs with hot milk tea enhances the overall experience, making it reminiscent of traditional dining in Hong Kong.
The eggs were soft and pillowy, custardy and light. They were unlike any other scrambled eggs I had experienced before.
Ingredients like evaporated milk and cornstarch are key, as is making sure everything is whisked together really well.
The evaporated milk adds a nice bit of fat that gives the eggs a silkier texture.
To create thicker, more luscious sauces and impossibly fluffy eggs that won't deflate, a slurry of starch and water is used.
Collection
[
|
...
]