Cha Chaan Teng Scrambled Eggs

Silky, barely-set scrambled eggs cooked low and slow in butter, a Hong Kong tea-restaurant classic since the 1950s.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 3

Cook Time: 5

Total Time: 8

Course: Breakfast

Cuisine: Chinese

Keyword: Eggs, Hong Kong

Servings: servings

Calories: 268kcal

Ingredients

4 large eggs
2 tbsp butter
1 tbsp heavy cream
1 tsp soy sauce
1/4 tsp white pepper
2 scallions finely sliced
1 tsp sesame oil

Get Recipe Ingredients

Instructions

Whisk eggs with heavy cream, soy sauce, and white pepper until just combined.
Melt butter in a non-stick pan over very low heat.
Pour in egg mixture. Using a silicone spatula, slowly push the eggs from the edges to the centre in long, gentle strokes.
Remove from heat while still slightly underdone - residual heat will finish cooking them.
Drizzle with sesame oil and scatter over scallions. Serve immediately.

Notes

Chef's Tip: The secret is patience and low heat. The moment you rush scrambled eggs, you lose the silk. Nutrition per serving: Protein 15g | Fat 22g | Net Carbs 2g | Fiber 0g.

Nutrition

Calories: 268kcal

Tried this recipe?Let us know how it was!

Cha Chaan Teng Scrambled Eggs cooking method

About This Dish

Cha chaan teng — Hong Kong’s beloved diner-style cafes — turn out some of the silkiest scrambled eggs anywhere, cooked low and slow until they’re barely set, almost custard-like. It’s a technique more than a recipe: patience over heat.

Keeping the eggs keto is the easy part here — the real trick, as in any cha chaan teng kitchen, is resisting the urge to rush the pan.