Silky Scrambled Eggs on Toast 炒滑蛋多士

A nostalgic Hong Kong breakfast staple, these silky scrambled eggs are incredibly creamy and perfectly seasoned, served atop crispy, buttered toast. It's the ultimate comfort food, evoking memories of bustling cha chaan tengs and lazy weekend mornings.

Nutrition (per serving)

Ingredients

• Large Eggs: 3
• Whole Milk: 30ml
• Unsalted Butter: 20g
• Salt: 1/4 teaspoon
• White Pepper: A pinch
• Thick Sliced White Bread: 2 slices
• Butter (for toast): 10g

Steps

1. In a bowl, crack the large eggs. Add whole milk, salt, and white pepper. Whisk gently until just combined, being careful not to over-whisk and incorporate too much air.
2. Toast the thick white bread until golden brown and crispy. While still hot, spread butter generously on each slice. Set aside.
3. Heat a non-stick pan or wok over medium-low heat. Add unsalted butter and let it melt completely. The butter should be bubbling slightly but not browning.
4. Pour the egg mixture into the melted butter. Let it sit undisturbed for about 10 seconds to set slightly at the bottom.
5. Using a spatula, gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath. Continue this motion, folding and pushing the eggs, for about 1-2 minutes until they are creamy and soft-set but still slightly moist. Do not overcook.
6. Immediately scoop the silky scrambled eggs onto the buttered toast. Serve hot and enjoy the authentic taste of a Hong Kong cha chaan teng!

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