Silky Scrambled Eggs on Toast

Ingredients

Instructions

1. 1

   In a bowl, crack the large eggs. Add whole milk, salt, and white pepper. Whisk gently until just combined, being careful not to over-whisk and incorporate too much air.

2. 2

   Toast the thick white bread until golden brown and crispy. While still hot, spread butter generously on each slice. Set aside.

3. 3

   Heat a non-stick pan or wok over medium-low heat. Add unsalted butter and let it melt completely. The butter should be bubbling slightly but not browning.

4. 4

   Pour the egg mixture into the melted butter. Let it sit undisturbed for about 10 seconds to set slightly at the bottom.

5. 5

   Using a spatula, gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath. Continue this motion, folding and pushing the eggs, for about 1-2 minutes until they are creamy and soft-set but still slightly moist. Do not overcook.

6. 6

   Immediately scoop the silky scrambled eggs onto the buttered toast. Serve hot and enjoy the authentic taste of a Hong Kong cha chaan teng!