Hong Kong Style Corned Beef and Egg Sandwich 鹹牛肉蛋治
Combining tender flavourful corned beef with fluffy scrambled eggs, experience one of the classic dishes in Hong Kong tea restaurants with this corned beef and egg sandwich recipe.
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!
Video
Notes
Homemade white bread loaf recipe
Product links:
KitchenAid stand mixer for breadmaking
Non-stick frying pan