Closeup of scrambled eggs and toast on white plate
Potato Starch Is The Key To Hong Kong-Style Scrambled Eggs
The Hong Kong-style take on scrambled eggs are silky and custard-like in texture, and are commonly served in egg sandwiches with ham and beef at diners called cha chaan tengs.
To recreate this dish at home, you'll need more than just beaten eggs. A dash of potato starch mixed with water is what creates the silky, consistent texture of the scramble.
Chef Lucas Sin says "The name of the game is emulsification" when he makes this egg dish. The fat, seasonings, and eggs are held together by the starch slurry for a smooth texture.
Make sure the potato starch is thoroughly mixed into the beaten eggs. It will hold in the eggs' moisture so you can cook them over high heat without drying them out.
You should cook in one thin layer at a time. Add the eggs to the pan, push them over to one side, tip your pan to drape the uncooked egg across the hot surface, and repeat.
For the most authentic Hong Kong-style flavor, use lard or oil instead of butter to cook the eggs, and season them with white pepper instead of black pepper.