By Jessica B. •
6 min read
Experience the perfect fusion of East meets West with a classic Hong Kong ham and egg sandwich. This beloved street food staple, commonly found in Hong Kong-style cafés (cha chaan teng), combines velvety scrambled eggs and savory ham between slices of pillowy milk bread.
What makes this sandwich truly special is the unique preparation method that yields incredibly fluffy eggs – a signature technique using cornstarch and oil. It’s a delicious testament to Hong Kong’s colonial history, where British culinary influences merged with Asian cooking styles to create something uniquely satisfying. I love how this 10-minute meal has become a go-to breakfast choice for busy commuters, offering a perfect balance of convenience and comfort in every bite.
Ingredients & Substitutes
For the Scrambled Eggs:
- 3 large eggs
- 1 tablespoon whole milk
- 1/2 teaspoon cornstarch
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
For the Sandwich:
- 4 slices white milk bread (preferably Hong Kong style)
- 2 slices ham (Virginia or honey ham)
- 1 tablespoon butter (softened)
- 1/2 tablespoon vegetable oil for cooking
Key Substitutes:
- Milk Bread: Use regular white sandwich bread or brioche
- Cornstarch: Substitute with potato starch or tapioca starch
- White Pepper: Black pepper works but will alter appearance
- Virginia Ham: Any high-quality deli ham or Canadian bacon
- Vegetable Oil: Use neutral oils like canola or grapeseed oil
- Cheese slices
- Lettuce
- Tomato slices
- Japanese mayo
I always use cornstarch in my eggs as it creates that signature silky texture found in Hong Kong cafés. While whole milk adds richness regular milk works fine. The white pepper keeps the eggs looking pristine but black pepper delivers similar flavor. For authentic results I recommend sticking to white milk bread but brioche makes an excellent alternative for its buttery softness.
Instructions
- Mix the Egg Mixture
- Crack eggs into a bowl
- Add milk cornstarch white pepper and salt
- Whisk until well combined but not overly frothy
- Let mixture rest for 3 minutes
- Prepare the Bread
- Butter each slice of milk bread evenly
- Remove crusts (optional but traditional)
- Set aside at room temperature
- Cook the Eggs
- Heat vegetable oil in a non-stick pan over medium heat
- Pour in the egg mixture
- Using a spatula push the eggs gently from the edges to center
- Cook until just barely set but still glossy
- Remove from heat while eggs are still slightly wet
- Assemble the Sandwich
- Place ham slices on one piece of buttered bread
- Layer the fluffy scrambled eggs on top of the ham
- Cover with the second slice of bread buttered side down
- Press gently to compress slightly
- Final Touches
- Cut diagonally into triangles
- Serve immediately while eggs are still warm
- For cafe-style presentation wrap in parchment paper
- Keep eggs moving constantly while cooking for silky texture
- Don’t overcook – eggs should be tender and slightly creamy
- Stack sandwiches immediately after assembly to keep warm
- Cut with a sharp knife for clean edges
FAQ
Can I make the egg mixture ahead of time?
I don’t recommend preparing the egg mixture in advance. The cornstarch can settle and affect the texture. It’s best to mix the eggs right before cooking for optimal results.
Why is my scrambled egg not as fluffy as Hong Kong cafes?
The key lies in three factors: cornstarch addition medium-low heat cooking and constant stirring. Make sure you’re using enough oil in the pan and keep the eggs moving continuously while cooking.
Can I use regular sandwich bread instead of milk bread?
While milk bread (shokupan) delivers the authentic taste you can use regular white sandwich bread. However avoid whole wheat or grainy breads as they’ll change the classic texture and flavor.
How long can I keep the sandwich?
The Hong Kong ham egg sandwich is best eaten immediately while warm. If needed store for up to 2 hours at room temperature. I don’t recommend refrigerating as it affects the texture of both bread and eggs.
Should I remove the bread crusts?
Traditional Hong Kong-style cafes typically remove the crusts. However this is optional and based on personal preference. Removing crusts gives the sandwich a more refined cafe-style appearance.
Can I use other types of ham?
Virginia ham or honey ham works best but you can use any good quality sliced ham. Avoid heavily smoked or flavored varieties that might overpower the delicate egg taste.
Why use cornstarch in the eggs?
Cornstarch creates that signature silky smooth texture in the eggs. It also helps retain moisture making the eggs extra tender and fluffy – a hallmark of Hong Kong-style scrambled eggs.
Can I skip the butter on the bread?
The butter adds flavor and prevents the bread from becoming soggy from the eggs. While you can skip it I highly recommend including it for the best taste and texture.
Hong Kong Ham & Egg Sandwich
Ingredients
- 3 large eggs
- 2 tablespoons whole milk
- 2 tablespoons whole milk
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
- 4 slices white milk bread
- 4 slices Virginia ham
- 2 tablespoons butter (softened)
- 1 tablespoon vegetable oil (for cooking)
Instructions
Prepare Egg Mixture:
- Whisk eggs milk cornstarch white pepper and salt in a bowl until well combined
- Mix until no cornstarch lumps remain
- Let rest for 2 minutes
Prep the Bread:
- Spread softened butter evenly on one side of each bread slice
- Trim crusts if desired
Cook the Eggs:
- Heat oil in a non-stick pan over medium heat
- Pour in egg mixture
- Using a spatula push eggs gently from edges to center
- Cook until just set but still slightly wet (about 2 minutes)
- Remove from heat immediately
Assemble Sandwich:
- Place 2 slices ham on one piece of buttered bread
- Add half the scrambled eggs
- Top with another slice of bread (buttered side down)
- Repeat for second sandwich
Final Touch:
- Press sandwich gently
- Cut diagonally
- Serve immediately while eggs are warm
- Keep eggs moving constantly while cooking to achieve silky texture
- Don't overcook eggs – they should be barely set
- Use medium heat to prevent browning
- Assemble quickly while eggs are hot for best results
Nutrition
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