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Cha Chaan Teng Scrambled Eggs

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.
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Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Course: Breakfast
Cuisine: Chinese
Keyword: Eggs, Hong Kong
Servings: 2 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

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
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