Hong Kong Egg Scramble

Ingredients

For 1 servings

• •2 c. à soupe evaporated milk
• •2 c. à soupe water
• •1 c. à café cornstarch
• •1 c. à café neutral oil, preferably grapeseed
• •3 large eggs
• •0.25 c. à café kosher salt
• •0.125 c. à café MSG
• •0.125 c. à café freshly ground white pepper
• •1 c. à soupe unsalted butter

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.