I have vivid memories of my father waking up early and going to cha chaan tengs, or Hong Kong diners, and asking for scrambled eggs on untoasted white bread. They're beautiful: a thick, stacked layer of custardy eggs that can only be found in Hong Kong, between fluffy, gently sweet milk bread.
This dish is relatively simple, of course, but it's a wonderful context in which we can learn the Hong Kong scrambled egg technique. It's a short 10-second technique that includes whipping eggs with a touch of potato starch, oil, milk and salt, then folding gentle layers over each other.
