Silky scrambled eggs slathered in Sichuan chili crisp oil? YES PLEASE. If you’ve been following my videos, you know I absolutely love starting my day with fluffy eggs, and especially with a little drizzle of Fly by Jing’s chili oil for some heat and depth of flavor. So I had the idea of combining it all with the Hong Kong scrambled egg sandwiches that are found in local cha chaan teng (or diners) here.
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Unlike super soft French scrambled eggs, Hong Kong scrambled eggs have a bit more structure while maintaining a soft, fluffy texture, with an additional silky quality that comes from leveraging a corn starch slurry and from keeping the top of the eggs wet, letting it cook from the residual heat instead of direct heat like other techniques. They’re also seasoned with chicken bouillon powder and a bit of sesame oil for added flavor.
It’s the perfect pairing for toasted milk bread, which is how it’s traditionally served at the local Hong Kong diners, with your choice of having it plain, or with a protein like ham, corned beef, or my personal favorite SPAM.
Many places might serve it in a soft bun, while some will take things to the next level by serving the scrambled eggs in a bolo bao, or pineapple bun. There’s no actual pineapple in the bun — it’s named after the crispy sugar topping that resembles a pineapple that gets baked on the top of the soft, slightly sweet and squishy bun. You can find pineapple buns at almost every Cantonese bakery, where it’s often served with a big pat of butter, but for this recipe I’m showing you how to make it the vehicle for your scrambled eggs, crispy SPAM, and Fly by Jing chili oil.
Hong Kong Style Scrambled Eggs Sandwich with Fly by Jing Chili Oil (Discount Code Inside)
Ingredients
Protein Options:
- 2 slices SPAM, corned beef or ham
Cornstarch slurry:
- 1/2 tsp cornstarch
- 1/2 tbsp of water
Scrambled Eggs:
- 2 eggs
- 1/2 tsp chicken bouillon powder
- Dash of white pepper
- Drop (or more) of sesame oil
- Pat of butter
Sandwich Assembly:
- 2 slices of toasted milk bread or 1 sandwich/pineapple bun sliced in half
- Fly by Jing chili oil* to taste
Instructions
- Optional: cook your chosen protein as desired. I like to air fry my SPAM for 8 minutes at 400F so it’s nice and crispy.
- Optional: To make the eggs extra silky, dissolve the cornstarch in water
- Beat the ingredients for the eggs, along with the cornstarch slurry if using, until fully combined.
- Melt a pat of butter in a nonstick skillet over medium-low heat
- Pour in the beaten eggs and wait for the edges to set, then use a rubber spatula to gently push the edges toward the center until most of the liquid has cooked and you have a mound of swirly, glossy eggs. Turn off the heat and let the eggs sit in the pan to finish cooking from the residual heat for 30 seconds to a minute while you grab your @flybyjing chili oil
- Transfer the eggs onto a slice of toasted milk bread or the bottom of a pineapple bun (with a couple of slices of SPAM if desired). Drizzle on the Fly by Jing chili oil to your heart’s content and top with another slice of toasted milk bread or the top of the pineapple bun and enjoy immediately.
Notes
*Get 15% off your Fly by Jing order with my code INDULGENTEATS15
If you make this recipe, I’d love to see the final product. Tag your photos and stories on Instagram with @IndulgentEats and #IndulgentRecipes so I can see them!
