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Café scrambled eggs on toast

Café scrambled eggs on toast

炒蛋多士
Stir-fryEggBreakfastAfternoon teaWeeknightKids like itEasyhands-on 6 min · start to finish 8 min

“Toast it till it crackles, butter it while it is hot.”

Ingredientsserves 1

街市Chicken egg (hard-boiled)· or two3
雜貨舖Evaporated milk· evaporated milk; or fresh milk1 tbsp
雜貨舖Salta pinch
雜貨舖Sugar· the café's small secreta pinch
雜貨舖Cornflour· cornflour, mixed with 1 tsp water; optional, many cafés use it to hold the moisture½ tsp
雜貨舖Butter· for the pan; a little more for the toast15 g
雜貨舖White loaf· toasted and buttered2 slices
百子櫃Peppercorn, chiefly white· white pepper, if likeda pinch

Method

  1. Toast and butter the bread first. The eggs wait for nobody.
  2. Beat the eggs lightly with the evaporated milk, salt and sugar (and the cornflour water if using) until just combined, not foamy. The café's three secrets: a fat in the egg to hold the moisture, a little air beaten in, and low heat.
  3. Heat the pan over medium, add the butter, let it foam, and pour in the eggs.
  4. Wait ten seconds for the base to set, then push the eggs from the edge to the centre in long strokes, lifting the pan off the heat every twenty or thirty seconds so it never scorches.
  5. At seven parts done, still glossy and wet, tip them on to the toast; the carry-over heat finishes them. Pepper if liked.
  6. The café's other school uses no milk and no cream: a very hot wok, plenty of oil, and the eggs whisked to a stringy softness in seconds. The famous 澳洲牛奶公司 plate is evaporated milk and a little cornflour water on a griddle, lifted in thirty seconds and on the table before you have sat down.

Take care

  • Contains egg, milk (evaporated milk, butter) and wheat. The eggs are served soft by design; for young children, the elderly and in pregnancy cook until no liquid egg remains.

The story

The 澳洲牛奶公司 in Jordan made scrambled eggs on toast the most famous plate in Hong Kong: a mound of pale, wet, trembling eggs on two slices of buttered toast, on the table before you have sat down. Michelin traces the technique to Hong Kong's mid-century Western restaurant kitchens, where cornflour and evaporated milk let a griddle cook keep the eggs soft, and every 茶記 has its own version. The emigrant's discovery is that the eggs taste right anywhere, which makes this the easiest dish in the café to get exactly right.

Same counter

Hong Kong French toastCondensed-milk and butter toastPineapple bun with butter

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.