Egg Sandwich Recipe Breakfast

In Hong Kong, the perfect breakfast is a soft ham and egg sandwich (火腿蛋三明治) paired with a creamy macaroni soup and a piping hot milk tea. That is a heavenly combination, and if you’ve ever been to Hong Kong my favorite place to go to is Australia dairy company for their perfect soft bread and soft and creamy egg sandwich. Unfortunately living in the bay and unable to fly to Hong Kong, I made it my quest to create this closest combination at the comfort of my own home. And I have to tell you, it is pretty dang close.

For this egg sandwich recipe breakfast combo, the scrambled eggs has to be soft, creamy, and light. Imagine the perfectly soft scrambled eggs folded in between some ham and bread that fills you up with satisfies your morning hunger in the perfect way. That is a breakfast sammie that is worth waking up for. 

Technique

The key to making perfect scrambled eggs is all in the technique. You don’t want to overwork the eggs by over scrambling. Over scrambling will result in flat or broken lumpy eggs. Timing is also a key factor. You have to cook the eggs in a given time frame so that you don’t end up with partially runny or overly cooked eggs. 

To mediate this, you will instead gently fold the egg mixture until 80% cooked through. Once the eggs are about 80% cooked through, immediately take it off the heat to season. Then you’ll once again put the pan back onto the heat to cook the eggs even further. Then remove from heat and mix again. This pan off/on technique will ensure that your eggs are silky and perfectly cooked! This technique was inspired by my cooking idol, Gordon Ramsey. 

The timing of seasoning is also very key, because seasoning it too early will draw out the moisture of your eggs, resulting in fluffy eggs, but partially liquidy. 

Temperature

Controlling the temperature of the eggs is critical in achieving the creamy texture of the eggs. Cooking the eggs on low heat allows the eggs to slowly cook. 

If you are unsure how the cook is going, you can take the eggs of the heat sometimes and mix the eggs around. Spreading the heat will continue to cook the eggs and you will get a better control and picture of how they are cooking.

Speed

Making scrambled eggs is kinda like dancing the tango with a partner. The reason is because at first you start slow, like in the beginning when you’re waiting for your pan to warm up, just like the beginning of a dance. Then after you put your eggs in, you pick up the pace, but not too quickly. And just like dancing, if the movement gets too fast, you slow it back down. Just like your eggs, if you see it cooking too quickly, just simply remove the pan from the heat and mix to slow down the cooking.

Ingredients

• 2 eggs
• 1 slice of ham
• 2 slices of bread
• Salt and pepper to taste
• 1 tbsp milk

Instructions

1. Crack the eggs into a mixing bowl and pour milk in. Use a fork to whisk the eggs until there are no visible egg whites. 
2. Heat up a pan on low heat. Once the pan is warm, add in oil to coat the pan, and then add butter. Once butter has melted, add in eggs. 
3. Using a plastic spatula, once the outer edges of the eggs start cooking, start pushing the edges toward the center of the pan. 
4. Once eggs form into a nice solid shape towards the center, tilt the pan, to allow the runny egg mixture to cook. Use the spatula to gently fold the eggs to keep slowly cooking . 
5. When eggs are about 80% done, (which means they are solidly formed but still have about  20% of liquid left in the pan), remove the pan from heat.  
6. Working quickly, season with salt and pepper, and thoroughly mix the eggs to incorporate. Put the pan back on for 10-20 seconds to finish. Take the pan off the heat again to mix. The last bit of heat should cook the remainder of the liquid. 
7. Have 2 slices of bread ready with a slice of ham on one piece of bread. Plate eggs on top on ham and spread evenly. Place second slice on top on eggs and serve.

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