Hong Kong must eat famous egg sandwich and Michelin dessert

Ingredients

• 2 large Eggs (room temperature)
• 2 tablespoons Whole Milk (optional, adds creaminess)
• 1 tablespoon Unsalted Butter (softened)
• 1 pinch Salt (to taste)
• 2 slices White Bread (soft sandwich bread)
• 1 teaspoon Light Soy Sauce (optional, for a subtle umami drizzle)

Instructions

1. Gather and Prepare Ingredients

   Measure out all ingredients, crack the eggs into a mixing bowl, and set the butter, milk, salt, and bread within easy reach.

   Time: PT2M

2. Whisk Eggs

   Whisk the eggs together with the milk and a pinch of salt until the mixture is uniform and slightly frothy.

   Time: PT1M

3. Preheat Skillet

   Place the non‑stick skillet over low heat and add the butter, letting it melt until it foams but does not brown.

   Time: PT1M

   Temperature: low heat

4. Cook the Eggs

   Pour the egg mixture into the skillet. Let it sit for about 5 seconds, then gently stir with a silicone spatula, pulling the set edges toward the center. Continue low‑and‑slow stirring until the eggs are just about set but still slightly runny.

   Time: PT3M

   Temperature: low heat

5. Finish Cooking Off‑Heat

   Remove the skillet from the burner while the eggs are still a little glossy; residual heat will finish cooking them to a creamy consistency.

   Time: PT1M

6. Toast the Bread

   While the eggs finish cooking, toast the bread slices to a golden brown using a toaster or under a broiler.

   Time: PT2M

   Temperature: medium heat

7. Assemble and Serve

   Place the toasted bread on a plate, spoon the creamy scrambled eggs over the top, and drizzle with light soy sauce if desired.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

30g

Fat

12g

Fiber

1g