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    Home » Recipes » Breakfast

    Hong Kong Ham Egg Sandwich

    Modified: Sep 23, 2024 · Published: Jan 8, 2024 by Christie Lai · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    Savory and smooth scrambled eggs with ham between fluffy milk bread. This quick and easy Hong Kong ham egg sandwich are ready in 10 minutes with simple ingredients. A great meal for breakfast or lunch or an afternoon snack!

    Hong Kong Ham Egg Sandwich
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • 📖 Recipe
    • 💬 Reviews

    This Hong Kong ham egg sandwich features soft scrambled eggs with ham stuffed between super fluffy Asian milk bread!

    What makes this Hong Kong sandwich different from your regular ham and egg sandwich are the fluffy eggs and milk bread. The secret to making the eggs smooth, moist and fluffy are the cornstarch and oil.

    Hong Kong Ham Egg Sandwich

    This is a popular sandwich served at many Hong Kong style cafés (aka "cha-chang-teng" in Cantonese), which serve Western food with an Asian twist since Hong Kong was once colonized by Britain. So you'll find classic dishes like Hong Kong style French Toast.

    Locals love to grab this sandwich for a quick and affordable meal for the commute because it's portable, filling and delicious!

    Hong Kong Ham Egg Sandwich

    This is one of my favourite sandwiches in Chinese cuisine because the fluffy eggs are undeniably delicious!

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    • Milk Bread: this type of Asian-style milk bread is sold at many Asian bakeries and they are usually rectangular shaped. Or substitute with regular white bread.
    • Ham: thin slices of ham or substitute with a block of ham and thinly slice it. Or substitute with slices of roast beef, turkey or chicken.
    • Large Eggs: for bright yellow eggs, I love to use eggs with omega 3's but this is optional.
    • Chicken Bouillon Powder: this is also known as chicken stock powder and gives the eggs an incredible savory flavor.
    • Cornstarch: this locks in the moisture in the eggs. Or substitute with potato starch.
    • Cold Water: to dissolve the cornstarch.
    • Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
    • Butter: either unsalted or salted butter both work.

    Expert Tips

    • Use Asian milk bread for best texture and taste. This bread is extra fluffy and slightly sweet which is the perfect contrast to the savory fillings.
    • Beat egg mixture for at least 30 seconds until very smooth.
    • Don't skip the cornstarch and oil in the egg mixture! This will make the eggs super fluffy, moist and smooth.
    • Use a non-stick pan for smooth cooking and easy cleanup.
    • Keep your heat on low (level 3/10 on the dial) while cooking the eggs and do not be tempted to increase it. You want soft, velvety eggs not dry scrambled ones.
    • Make sure every inch of that bread is spread with butter, which prevents the bread from getting soggy.
    • Slice off the bread crusts with a very sharp serrated knife for best texture.

    Instructions

    Below are step-by-step instructions on how to make Hong Kong ham and egg sandwich:

    In a small bowl or measuring cup with a lip, combine the cornstarch and cold water and mix until dissolved. Then crack the eggs into the same bowl and add vegetable oil and chicken bouillon. Beat egg mixture for at least 30 seconds until very smooth.
    1. In a small bowl or measuring cup with a lip, combine the cornstarch and cold water and mix until dissolved. Then crack the eggs into the same bowl and add vegetable oil and chicken bouillon. Beat egg mixture for at least 30 seconds until very smooth.
    Heat 1 tablespoon vegetable oil in a small non-stick pan on low-medium heat. Pour in half the egg mixture and push it to one side of the pan to create a square shaped omelet until edges solidify. Then on the other side of the pan, pour the remaining egg mixture and cook it the same way.
    1. Heat 1 tablespoon vegetable oil in a small non-stick pan on low-medium heat. Pour in half the egg mixture and push it to one side of the pan to create a square shaped omelet until edges solidify. Then on the other side of the pan, pour the remaining egg mixture and cook it the same way.
    Then flip that omelet on top of the other one to create a layered effect. Fry the omelet until cooked through on both sides. Remove and set aside.
    1. Then flip that omelet on top of the other one to create a layered effect. Fry the omelet until cooked through on both sides. Remove and set aside.
    Warm up the slices of ham in the pan for only 20-30 seconds or it'll dry out. Remove and set aside. Spread butter on both slices of bread from edge to edge. Fill the sandwich with the omelet and ham. Slice the crusts off the sandwich with a serrated knife. Enjoy warm!
    1. Warm up the slices of ham in the pan for only 20-30 seconds or it'll dry out. Remove and set aside. Spread butter on both slices of bread from edge to edge. Fill the sandwich with the omelet and ham. Slice the crusts off the sandwich with a serrated knife. Enjoy warm!

    Storage

    • These sandwiches are best consumed fresh or same day.
    • Leftovers will last up to 2 days stored in an airtight container in the refrigerator wrapped in plastic wrap. To reheat, microwave each sandwich for 60 seconds or until hot.
    • Freezer-friendly? I don't recommending freezing this sandwich because the eggs will turn rubbery even after reheating.

    Pairing Suggestions

    This Hong Kong ham and egg sandwich will serve well with:

    • hot soups like Hong Kong Style Macaroni Soup or
    • Hong Kong Tomato Macaroni Soup
    • other sandwiches like HK Style Satay Beef Sandwich
    • congee
    • hot soup noodles like Satay Beef Noodle Soup
    • hot drinks like HK milk tea, Earl Grey Milk Tea, coffee or milk tea mixed with coffee, or sweet lemon tea

    FAQ

    Can I make this sandwich in advance?

    Hong Kong ham and egg sandwiches can be made up to 2 days in advance and stored in an airtight container in the fridge. To reheat, microwave each sandwich for 60 seconds or until hot.

    📖 Recipe

    Hong Kong ham and egg sandwich

    Easy 10-min. Hong Kong Ham Egg Sandwich

    Christie Lai
    Savory and smooth scrambled eggs with ham between fluffy milk bread. This quick and easy Hong Kong ham egg sandwich are ready in 10 minutes with simple ingredients. A great meal for breakfast or lunch or an afternoon snack!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Breakfast, Main Course, Snack
    Cuisine Chinese
    Servings 1 sandwich
    Calories per serving 482 kcal

    Ingredients
     
     

    • 2 slices milk bread or regular white bread
    • 2 slices ham thinly sliced
    • 2 tablespoon butter room temperature
    • 1 tbsp vegetable oil for cooking the omelet

    For the Egg Mixture:

    • 1 teaspoon cornstarch or potato starch
    • 1 tbsp water cold
    • 3 large eggs
    • 1 tsp vegetable oil or any neutral oil
    • ¾ teaspoon chicken bouillon powder

    Instructions
     

    • In a small bowl or measuring cup with a lip, combine the cornstarch and cold water and mix until dissolved. Then crack the eggs into the same bowl and add vegetable oil and chicken bouillon. Beat egg mixture for at least 30 seconds until very smooth.
    • Heat 1 tablespoon vegetable oil in a small non-stick pan on low-medium heat. Pour in half the egg mixture and push it to one side of the pan to create a square shaped omelet until edges solidify. Then on the other side of the pan, pour the remaining egg mixture and cook it the same way.
    • Then flip that omelet on top of the other one to create a layered effect. Fry the omelet until cooked through on both sides. Remove and set aside.
    • Warm up the slices of ham in the pan for only 20-30 seconds or it'll dry out. Remove and set aside. Spread butter on both slices of bread from edge to edge. Fill the sandwich with the omelet and ham. Slice the crusts off the sandwich with a serrated knife. Enjoy warm!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Non stick small pan 8 inch
    • Cutting Board
    • Whisk
    • Silicone Spatula 3-Piece Set
    • Kitchen Scale
    Nutrition
    Calories: 482kcal | Carbohydrates: 27g | Protein: 35g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 529mg | Sodium: 1480mg | Potassium: 446mg | Fiber: 1g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 5mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jd

      April 27, 2024 at 10:28 am

      5 stars
      Yes, I like your pendan pancakes so much

      Reply
    2. Monty

      October 28, 2021 at 7:22 pm

      What is chicken powder? Like Knorr bullion cubes or ? Link please.

      Reply
      • christieathome

        October 29, 2021 at 11:49 am

        Bouillon powder. Please see this link.

        Reply
    3. Heidi | The Frugal Girls

      May 17, 2021 at 6:09 pm

      5 stars
      The consistency of your eggs is so perfect... and I love your secret ingredient! What a totally delicious idea!!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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