Whether for breakfast or afternoon tea, corned beef and egg sandwich is a must-order dish amongst Hong Kong people. This recipe literally brings the beloved Hong Kong tea restaurant dish right into your home, and it’s super easy to make! The best thing about making it at home is: you get to double up the corned beef and egg in between thick slices of freshly baked homemade bread!
As you bite into the sandwich, the golden crust and its soft, airy interior gives way to the silky and melt-in-your-mouth smooth scrambled eggs with corned beef, bursting with savoury richness. Enjoy it with a cup of milk tea or coffee for the ultimate experience!
Table of contents
What makes this corned beef and egg sandwich so good
- Quick and easy: Taking less than 10 minutes from start to finish, this sandwich is incredibly easy to prep and make, while offering a fulfilling meal that’s full of flavours.
- Authentic Hong Kong flavours: Combining savoury corned beef with melt-in-your-mouth silky eggs, this recipe delivers a satisfying flavour profile that captures the essence of Hong Kong tea restaurants.
- A hearty breakfast, lunch, or snack: Packed with protein from the eggs and corned beef, this sandwich offers a satisfying and comforting meal that can keep you going throughout the day.
Ingredients for corned beef and egg sandwich
- Corned beef: This recipe uses one can of corned beef.
- Eggs: You’ll need 3-4 eggs for a can of corned beef. They neutralise the saltiness of corned beef and add a silky, smooth texture to every bite
- Bread slices: For the homemade bread recipe, check out my blog here!
- Butter: Optional spread for the sandwich.
How to make corned beef and egg sandwich
- In a bowl, beat the eggs and set aside. You can also add in milk, heavy cream, or evaporated milk for extra creaminess. Set aside.
- In a pan, heat some oil over medium heat then stir-fry the corned beef until fragrant. Transfer them to the beaten eggs and mix well.
- Using the same pan, heat some oil over high heat. When the oil is well heated, turn down the heat to low, and add in the corned beef and egg mixture. Stir and push the mixture to the centre. Turn off the heat and use the residual heat to continue scramble the eggs. This will create half-cooked scrambled eggs and corned beef that is silky, smooth, and melt-in-your-mouth.
- Toast 2 bread slices and spread some butter on both pieces. Transfer the corned beef and egg on one piece of toast, then close the sandwich. Cut in half and enjoy!
Success tips on making silky scrambled eggs
Heat the pan and oil on high; cook the eggs on low heat.
Mastering the heat is the key to making silky and smooth scrambled eggs. Before adding in the beaten egg mixture, the pan and oil must be well-heated. Turn down the heat to low, then cook the eggs gently. The well-heated pan cooks the exterior of the eggs quickly, while maintaining the interior half-cooked, creating a silky and smooth texture.
Stir continuously.
Gently stir the eggs constantly with a spatula, scraping the bottom of the pan. This allows for even cooking and creates a creamy texture.
Remove from heat early.
Turn off the heat while the eggs are still slightly undercooked. The residual heat will continue to cook them, resulting in perfectly soft, silky eggs.
Product recommendations
- KitchenAid stand mixer for the homemade bread
- Non-stick frying pan skillet
Bringing together soft, pillowy homemade bread with succulent, savoury corned beef scrambled with silky eggs, this Hong Kong cha chaan tang (tea restaurant) style sandwich offers a mouthful of satisfaction. Each bite is a hearty combination of textures and bursts with rich flavours – perfect for breakfast, lunch, or an afternoon tea snack.
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Hong Kong Style Corned Beef and Egg Sandwich 鹹牛肉蛋治
Equipment
- 1 Kitchen stand mixer (for the homemade bread – see product link in Notes below)
- 1 Non-stick frying pan (see product link in Notes below)
Ingredients
- 1 can corned beef (170g)
- 3-4 eggs
- 2 slices of bread (homemade bread recipe link in Notes below)
- Butter (optional spread on bread)
Instructions
- In a bowl, beat the eggs and set aside. You can also add in milk, heavy cream, or evaporated milk for extra creaminess. Set aside.
- In a pan, heat some oil over medium heat then stir-fry the corned beef until fragrant. Transfer them to the beaten eggs and mix well.
- Using the same pan, heat some oil over high heat. When the oil is well heated, turn down the heat to low, and add in the corned beef and egg mixture. Stir and push the mixture to the centre. Turn off the heat and use the residual heat to continue scramble the eggs. This will create half-cooked scrambled eggs and corned beef that is silky, smooth, and melt-in-your-mouth.
- Toast 2 bread slices and spread some butter on both pieces. Transfer the corned beef and egg on one piece of toast, then close the sandwich. Slice in half and enjoy!