Hong Kong Ham Egg Sandwich. Savoury velvety smooth scrambled egg with ham sandwiched between two slices of fluffy milk bread. This Hong Kong style egg sandwich is very easy to make, delicious and fantastic for breakfast, lunch or dinner even. Ready in less than 15 minutes.
In a small bowl, crack three eggs and add chicken powder. Whisk eggs for at least 30 seconds until well combined. This is important as it creates a smooth egg texture.
Grease your small 8 inch non-stick with 1 tbsp butter, absorbing any excess with paper towel. Heat pan over low heat (level 3/10).
Pour half the portion of eggs into the pan, quickly sweeping it to one side of the pan with a spatula. Keep sweeping until the solidifies. Then once that has kept shape, pour the remaining eggs into the other half of the pan. Allow this to cook until the egg forms an edge.
Then carefully flip that egg on top of your other half or as best as you can. Then fold the sides in to create a square. Fry on the other side for 5 minutes over low heat.
Warm up your ham by placing them on the hot pan. Optional: Lightly toast your bread on pan.
Spread remaining butter over your bread. Assemble your sandwich. Slice the corners off the sandwich (optional). Enjoy!
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