Hong Kong Style Egg Sandwich Recipe

Ingredients

• 4 slices Bread (thick white sandwich bread from an Asian bakery, slightly sweet)
• 4 large Eggs (room temperature)
• 2 tablespoons Chicken Broth (low‑sodium, adds savory depth)
• 2 tablespoons Margarine (softened, for spreading on bread)
• 1 teaspoon Vegetable Oil (for cooking the egg)
• 1 pinch Salt (optional, to taste)
• 1 pinch Black Pepper (optional, to taste)

Instructions

1. Gather and Prepare Ingredients

   Measure 2 Tbsp chicken broth, 1 tsp oil, 2 Tbsp margarine and set aside. Bring the eggs to room temperature and have the bread slices ready.

   Time: PT3M

2. Whisk Eggs with Broth

   Crack the 4 eggs into the mixing bowl, add the chicken broth, a pinch of salt and pepper, then whisk until fully combined and slightly frothy.

   Time: PT2M

3. Heat the Pan

   Place the non‑stick skillet on the stove, add the oil and set the burner to low heat.

   Time: PT1M

   Temperature: low

4. Cook the First Egg Layer

   When the oil is shimmering, pour the entire egg mixture into the pan. Let it sit undisturbed until the outer rim turns a lighter yellow (about 30‑45 seconds).

   Time: PT2M

   Temperature: low

5. First Fold

   Using the spatula, gently push the cooked edge toward the center, creating the first folded layer.

   Time: PT1M

   Temperature: low

6. Add Remaining Layers

   Tilt the pan to let any uncooked egg flow to the empty side. When it sets, repeat the folding motion two more times, each time creating another layer.

   Time: PT2M

   Temperature: low

7. Flip and Form a Square

   Flip the partially folded egg in the opposite direction, then fold it once more to produce a thick, square‑shaped egg block.

   Time: PT1M

   Temperature: low

8. Finish Cooking and Remove

   Turn off the heat, give the egg one final flip to release it from the pan, and slide it onto a plate.

   Time: PT30S

9. Prepare the Bread

   Spread a thin layer of softened margarine on one side of each bread slice.

   Time: PT1M

10. Assemble the Sandwich

    Place the cooked egg block on the margarine‑coated side of one slice, top with the second slice, margarine side down. Trim off the crusts if desired.

    Time: PT1M

11. Serve

    Serve the sandwich warm. Enjoy immediately or wrap for later.

    Time: PT30S

Nutrition Facts

Calories

340

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g