This scrambled egg sandwich is inspired by my visit to the Australian Dairy Company in Hong Kong. Contrary to what the name might suggest, the restaurant has nothing to do with the Australian Dairy corporation and is certainly not owned by them. Instead, they are the typical Hong Kong cha chaan teng which serves breakfast stalwarts like scrambled eggs, ham and macaroni soup!
Scrambled eggs are perhaps the simplest of recipes which is ideal for the beginner cooks. If you have never cooked before, this is the perfect recipe for you to start with!
There are many styles of scrambled eggs. In the West, they like to make their scrambled eggs rather creamy, almost like an egg puree. For this sandwich, I prefer the way that it is done at ADC which has layers of velvety, tender eggs. At any rate, you can’t really go wrong with this recipe, even if you mess it up, its would still taste good in your sandwich!
Salt 1/4 tsp
Cornflour 1 tsp
Water 1 Tbsp
Butter 1 Tbsp
Dissolve cornstarch in water and add it to the eggs together with salt. Beat until the whites disappear. Melt butter in a pan at low heat. Add beaten eggs and using a spatula, gently pull the layers of cooked eggs to one side of the pan to produce waves of cook eggs. Remove from heat before the eggs are completely cooked as they will continue to cook with the residual heat of the pan. Place egg between two slices of bread and enjoy! You can add other things like ham, luncheon meat, avocados, tomatoes etc to embellish your sandwich!
Cornflour helps to prevent the egg proteins from toughening up too quickly. You can omit if you don’t have it handy.