Hong Kong Egg Scramble

My first taste of Hong Kong scrambled eggs was at a booth in a random cha chaan teng in 2016. The eggs were soft and pillowy, custardy and light. They were unlike any other scrambled eggs I had experienced before. I soon learned there were a few tricks to making this style scramble. Ingredients like evaporated milk and cornstarch are key, as is making sure everything is whisked together really well. The evaporated milk adds a nice bit of fat that gives the eggs a silkier texture. The starch is mixed with water to make a slurry, a common technique in Chinese cooking to create thicker, more luscious sauces and impossibly fluffy eggs that won’t deflate. For a cha chaan teng experience at home, serve the scramble alongside a cup of hot milk tea to wash it all down.