Hong Kong Egg Scramble

Method

1. 1

   In a small bowl, whisk together 2 Tbsp. evaporated milk, 2 Tbsp. water, 1 tsp. cornstarch, and 1 tsp. neutral oil, preferably grapeseed, until the cornstarch is fully dissolved.

2. 2

   Crack 3 large eggs into the bowl and add ¼ tsp. kosher salt, ⅛ tsp. MSG, and ⅛ tsp. freshly ground white pepper. Whisk until the mixture is completely homogenous with no streaky bits.

3. 3

   Heat a small nonstick skillet over medium-high heat. Add 1 Tbsp. unsalted butter and swirl it around the bottom and up the sides of the pan until completely melted and foamy.

4. 4

   When the foaming has subsided, gently pour in the egg mixture. Using a rubber spatula, and working around the pan in a clockwise motion, quickly and continuously push the egg mixture toward the center until soft peaks form in the curds but the eggs are still a little runny, about 1 minute. The eggs will continue to cook slightly once they are removed from the pan, so you don’t want to cook them all the way. Serve immediately.

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