Scientifically Perfect Scrambled Eggs

Ingredients

• 2 slice White Milk Bread (soft, slightly sweet, preferably Hong Kong style milk bread)
• 2 pcs Large Eggs (room temperature)
• 1 tablespoon Evaporated Milk (full‑fat)
• 1 teaspoon Vegetable Oil (neutral oil such as canola)
• 1 teaspoon Potato Starch (fine powder)
• 2 tablespoons Water (cold)
• 1 teaspoon Butter (optional, for extra crispness when toasting)

Instructions

1. Make Starch Slurry

   In a small bowl combine the potato starch with cold water and stir until completely smooth, no lumps.

   Time: PT2M

2. Beat Egg Mixture

   In a mixing bowl whisk together the eggs, evaporated milk, and vegetable oil until the mixture is uniform and slightly frothy.

   Time: PT2M

3. Incorporate Slurry

   Pour the starch slurry into the egg mixture and whisk quickly until no streaks remain; the slurry will thicken the batter slightly.

   Time: PT1M

4. Heat Pan to Smoking Hot

   Place the non‑stick skillet over high heat and let it become smoking hot (about 200°C).

   Time: PT1M

   Temperature: 200°C

5. Cook Eggs Quickly

   Add the egg batter to the hot pan, immediately turn the heat off, and using a spatula pull the edges toward the center repeatedly, allowing the uncooked liquid to flow to the bottom. Continue until the eggs are just set and look cloud‑like.

   Time: PT1M

6. Toast Bread

   While the eggs finish, butter the bread slices (if using) and toast them in a toaster or on a medium‑heat pan until golden brown on both sides.

   Time: PT2M

   Temperature: medium heat

7. Assemble Sandwich

   Place the fluffy egg on the toasted side of one slice, top with the untoasted side of the second slice, give a gentle press, then cut the sandwich in half diagonally.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g