Hong kong Style Scrambled Eggs
Hong kong Style Scrambled Eggs is a easy Chinese recipe that serves 2. 310 calories per serving. Recipe by Angely Kitchen on YouTube.
Prep: 5 min | Cook: 3 min | Total: 13 min
Cost: $1.21 total, $0.61 per serving
Ingredients
- 3 Eggs (large, room temperature)
- 1/4 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Granulated Sugar
- 1 teaspoon Cooking Wine (Shaoxing wine or dry sherry)
- 1/2 teaspoon Sesame Oil (toasted sesame oil for flavor)
- 1/8 teaspoon White Pepper Powder (freshly ground if possible)
- 1 teaspoon Cornstarch (dissolved in 2 tbsp water to make a slurry)
- 2 tablespoon Water (for cornstarch slurry)
- 1 tablespoon Unsalted Butter (cut into small pieces)
Instructions
Prepare the Egg Mixture
Crack the three eggs into a mixing bowl. Add salt, sugar, cooking wine, sesame oil, white pepper, and the cornstarch slurry (cornstarch mixed with water). Whisk until fully combined and slightly frothy.
Time: PT2M
Heat the Pan and Melt Butter
Place the non-stick skillet over medium heat. Add the butter and let it melt, swirling the pan to coat the surface evenly.
Time: PT1M
Temperature: medium heat
Cook the Eggs
Pour the egg mixture into the hot skillet. Let it sit for a few seconds until the edges begin to set. Using a spatula, gently scrape the set bottom toward the center, repeating the motion while the rest of the egg cooks. Continue until the eggs are just set with no runny liquid.
Time: PT3M
Temperature: medium heat
Finish and Serve
Remove the skillet from heat. Transfer the scrambled eggs to a serving bowl and serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 310
- Protein
- 18g
- Carbohydrates
- 4g
- Fat
- 24g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs, Dairy (butter)
Ingredient Substitutions
- Instead of Salt: soy sauce (use less)
- Instead of Granulated Sugar: honey (use less)
- Instead of Cooking Wine: dry sherry, mirin (use less)
- Instead of Sesame Oil: neutral oil (will lose flavor)
- Instead of White Pepper Powder: black pepper
- Instead of Cornstarch: potato starch, all-purpose flour (less effective)
- Instead of Unsalted Butter: vegetable oil (will change texture)
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Spoons
- Non-Stick Skillet
- Spatula
Critical Steps — Do Not Skip
- Whisk all seasonings, cornstarch slurry, and eggs together until smooth.
- Melt butter without letting it brown before adding the egg mixture.
- Gentle scraping technique to achieve a silky, non‑rubbery texture.
Chef Tips from the Video
- Use room‑temperature eggs for a smoother texture.
- A tiny pinch of sugar balances the savory flavors and helps achieve a glossy finish.
- For extra aroma, finish with a few drops of toasted sesame oil just before serving.
Troubleshooting
Eggs turn rubbery or dry.
Reduce the heat to low and cook for a shorter time. Remove from heat while still slightly creamy; residual heat will finish cooking.
Egg mixture is watery.
Make sure the cornstarch is fully dissolved and use the correct amount of water. Cook a little longer to allow the slurry to thicken.
Storage
Refrigerator: Store in an airtight container for up to 24 hours; reheat gently on low heat.
Freezer: Not recommended – texture will become rubbery after freezing.
Room temperature: Serve immediately; eggs should not be left at room temperature for more than 2 hours.
Make-Ahead Tips
- Whisk the egg mixture up to 30 minutes ahead and keep it refrigerated; give it a quick stir before cooking.
- Pre‑measure all dry ingredients and keep them in a small bowl for faster assembly.
Frequently Asked Questions
What is the cultural significance and history of Hong Kong style scrambled eggs in Chinese cuisine?
Hong Kong style scrambled eggs, known locally as "蛋仔", are a staple street‑food breakfast that reflects the Cantonese love for soft, silky textures. The dish became popular in Hong Kong cafés (cha chaan teng) where quick, comforting meals are served to busy city dwellers.
What are the traditional regional variations of Hong Kong style scrambled eggs in Cantonese cuisine?
In Cantonese cuisine, some variations add a splash of soy sauce, diced ham, or spring onions. In neighboring Guangdong provinces, the eggs may be cooked with a higher proportion of water for an even softer custard‑like consistency.
How is Hong Kong style scrambled eggs traditionally served in Hong Kong?
Traditionally the eggs are served hot in a shallow bowl, often accompanied by a side of steamed white rice or a slice of buttered toast. In cha chaan tengs they are sometimes drizzled with a little extra sesame oil for aroma.
What occasions or celebrations is Hong Kong style scrambled eggs associated with in Hong Kong culture?
While not tied to a specific festival, the dish is a beloved everyday breakfast and is commonly enjoyed during weekend brunches or as a comforting late‑night snack after a night out.
How does Hong Kong style scrambled eggs fit into the broader Chinese breakfast tradition?
Chinese breakfasts often feature simple, protein‑rich dishes like congee, soy milk, and egg preparations. Hong Kong style scrambled eggs complement these by offering a quick, flavorful protein that pairs well with rice or noodles.
What are the authentic traditional ingredients for Hong Kong style scrambled eggs versus acceptable substitutes?
Authentic ingredients include Shaoxing cooking wine, toasted sesame oil, white pepper, and a cornstarch slurry. Acceptable substitutes are dry sherry for the wine, neutral oil for sesame oil (though flavor changes), and potato starch for cornstarch.
What other Cantonese dishes pair well with Hong Kong style scrambled eggs?
They pair beautifully with classic Cantonese dishes such as steamed pork buns, char siu (barbecue pork), or a simple bowl of congee. A side of pickled vegetables also adds a pleasant contrast.
What makes Hong Kong style scrambled eggs special or unique in Cantonese cuisine?
The unique silky texture comes from the cornstarch slurry and the gentle scraping technique, which creates a custard‑like consistency unlike Western fluffy scrambled eggs.
How has Hong Kong style scrambled eggs evolved over time in Hong Kong street food culture?
Originally a simple home‑cooked breakfast, the dish gained popularity in cha chaan tengs during the 1960s‑70s. Modern versions may incorporate cheese or herbs, but the classic technique of a cornstarch‑enhanced custard remains the hallmark.
What are the most common mistakes to avoid when making Hong Kong style scrambled eggs?
Common mistakes include cooking over high heat, which makes the eggs rubbery, and over‑stirring, which breaks the delicate texture. Also, forgetting the cornstarch slurry results in a watery, less‑smooth finish.
Why does this Hong Kong style scrambled eggs recipe use a cornstarch slurry instead of just eggs and milk?
The cornstarch slurry stabilizes the egg proteins, trapping moisture and creating a silky, custard‑like texture that milk alone cannot achieve. It also helps the eggs retain a glossy sheen.
Can I make Hong Kong style scrambled eggs ahead of time and how should I store them?
Yes, you can whisk the egg mixture up to 30 minutes ahead and keep it refrigerated. Store cooked eggs in an airtight container in the refrigerator for up to 24 hours and reheat gently on low heat to preserve texture.
What does the YouTube channel Angely Kitchen specialize in?
The YouTube channel Angely Kitchen specializes in quick, home‑cooked Asian recipes that focus on authentic flavors with simple, everyday ingredients, often highlighting Hong Kong and broader Chinese street‑food dishes.
What is the cooking philosophy and style of the YouTube channel Angely Kitchen?
Angely Kitchen emphasizes approachable, step‑by‑step tutorials, using minimal equipment and clear visual cues. The channel aims to make traditional Asian comfort foods accessible to home cooks of all skill levels.
Last updated: August 31, 2026
