Hong Kong Egg Sandwich Recipe

Ingredients

• 4 slices White Sandwich Bread (soft white bread, store‑bought)
• 1 tablespoon Unsalted Butter (softened, cut into cubes)
• 1 teaspoon Vegetable Oil (neutral oil for pan coating)
• 2 Large Eggs (room temperature)
• 1 tablespoon Whole Milk (adds silkiness to the scramble)
• 4 slices Deli Ham (thinly sliced)
• 1 pinch Salt (to taste)
• 1 pinch White Pepper (to taste)

Instructions

1. Gather and Prep Ingredients

   Lay out bread, ham, butter, oil, eggs, milk, salt and pepper. Slice the bread if needed and have the ham ready on a plate.

   Time: PT2M

2. Whisk Eggs with Milk

   Crack the eggs into a mixing bowl, add the tablespoon of milk, a pinch of salt and pepper, then whisk until the mixture is uniform and no visible egg‑white streaks remain.

   Time: PT1M

3. Heat Pan and Add Fat

   Place the non‑stick skillet over low heat. Add 1 tsp vegetable oil, swirl to coat, then add the butter and let it melt completely, ensuring the surface is fully greased.

   Time: PT1M

   Temperature: low

4. Cook Soft Scrambled Eggs

   Pour the whisked egg mixture into the pan. Using a spatula, gently pull the cooked edges toward the center, allowing the runny liquid to flow to the edges. Continue this motion for about 2‑3 minutes until the eggs are about 90 % set, then remove the pan from heat and keep stirring for another 30 seconds to finish cooking with residual heat.

   Time: PT3M

   Temperature: low

5. Toast and Butter Bread

   While the eggs finish, lightly toast the bread slices (optional) and spread a thin layer of softened butter on each side.

   Time: PT2M

   Temperature: medium

6. Assemble the Sandwich

   Place two slices of ham on one piece of bread, top with the soft scrambled egg, then cover with the second slice of bread. Press gently and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g