Leslie Massey
The Australian Dairy Company in Hong Kong is known for its scrambled eggs, which some claim are the best they've ever had. The recipe for these famous scrambled eggs is said to include one American egg and one Beijing egg, along with cream, and is cooked until about 60-70% done. The Australian Dairy Company serves its scrambled eggs with toast, avocado, and vegetables, or rice. If you want to recreate these iconic scrambled eggs at home, you can follow the steps outlined in the relevant sources.
| Characteristics | Values |
|---|---|
| Number of eggs | 2 |
| Type of eggs | 1 American egg and 1 Beijing egg |
| Additional ingredients | Cream, a pinch of salt, and several grinds of black pepper |
| Consistency | Slightly runny and pillowy |
| Cooking instructions | Mix the ingredients in a medium bowl, melt butter in a medium nonstick frying pan, pour the egg mixture into the pan, let it sit for 15-20 seconds, and start "folding" |
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What You'll Learn
Use one American egg and one Beijing egg
To make Australian Dairy Company-style scrambled eggs, you'll want to use one American egg and one Beijing egg, as the Australian Dairy Company does. The Beijing egg is used for colour. In addition to the eggs, you'll also need butter, cream, salt, and pepper.
First, whisk the eggs together with a pinch of salt, several grinds of black pepper, and some cream. Next, melt some butter in a medium nonstick frying pan over high heat. You'll want to get the butter very hot, but not browned—it should sizzle. Then, pour the egg mixture into the pan. The edges should pop and sizzle. Let the eggs sit undisturbed for 15 to 20 seconds—they should begin to set around the edges. When the eggs are almost done (still quite moist), remove the pan from the heat and plate the eggs. This will prevent overcooking.
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Cook eggs until 60-70% done
To cook scrambled eggs until they are 60-70% done, as is done at the Australian Dairy Company, you will need to master the art of patience and precision. The key is to know when to stop cooking the eggs, as they will continue to cook even after being removed from the heat.
First, prepare your eggs. The Australian Dairy Company uses a combination of one American egg and one Beijing egg, the former for consistency and the latter for its appetising yellow colour. Whisk the eggs together with a pinch of salt and several grinds of black pepper. You can also add a bit of cream, as the Australian Dairy Company does, for extra richness.
Next, heat butter in a non-stick frying pan over high heat. You want the butter sizzling and very hot, but not browned. Once your butter is hot enough, pour in your egg mixture. Let the eggs sit undisturbed for 15 to 20 seconds. The eggs should begin to set around the edges, with the centres still quite moist. This is when you should remove the pan from the heat and start plating the eggs. The residual heat from the pan will continue to cook the eggs, so this timing ensures they are about 60-70% done and will result in a slightly runny, pillowy texture.
If you want to get a bit more fancy, you can try the "Australian Folded Eggs" style, which is a popular way of preparing scrambled eggs in Australian all-day cafes. To do this, after pouring the egg mixture into the pan, use a spatula to start "folding" the eggs. Tilt the pan so that the runny egg flows towards the heat of the burner and starts to firm up. Continuously wind the eggs against the side of the pan, and they will start to form a rosette shape. This method ensures that the eggs remain soft and custardy, while still holding together.
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Remove from heat to prevent overcooking
The Australian Dairy Company's scrambled eggs are renowned for their unique cooking style and taste. To recreate their signature dish, it is essential to master the art of removing the eggs from the heat at just the right moment to prevent overcooking.
The key to achieving the perfect texture and consistency lies in the timing of this step. When cooking the scrambled eggs, keep a close eye on the level of doneness. The ideal moment to remove the pot from the heat is when the eggs are almost done but still quite moist. This ensures that they do not become overcooked and dry.
The residual heat in the pot will continue to cook the eggs even after they are removed from the burner. By taking them off the heat when they are about 70% done, you allow the eggs to reach the perfect level of doneness by the time they are served. This technique ensures that your scrambled eggs are neither undercooked nor overcooked, resulting in a dish that is moist, slightly runny, and pillowy in texture.
To master this technique, it is crucial to observe and understand the cooking process. As the eggs cook, they gradually transform from a runny mixture to a more solid form. By paying attention to the visual cues and the amount of time the eggs have been on the heat, you can make an informed decision about when to remove them from the heat. Practice and experience will help you refine your skills and consistently create delicious scrambled eggs.
Additionally, the type of pan and heat source used can impact the cooking process. A non-stick pan, such as a skillet or a frying pan, is recommended for scrambled eggs. It is also important to use a heat source that can be controlled and adjusted, such as a stovetop burner, to ensure that you can promptly remove the pan from the heat when the eggs are almost done. With practice and attention to detail, you can recreate the famous scrambled eggs of the Australian Dairy Company, impressing your taste buds and your guests!
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Whisk eggs with cream, salt and pepper
To make Australian Dairy Company-style scrambled eggs, you'll want to whisk together eggs, cream, salt, and pepper. This step ensures that the eggs are well combined and creates a creamy, flavourful base for your scramble.
Start by cracking two eggs into a medium-sized bowl. You can use a combination of eggs, such as one American egg and one Beijing egg, as the Australian Dairy Company is said to do, to achieve a desirable colour and consistency. Next, add a generous splash of cream to the eggs. The cream adds richness and a decadent mouthfeel to the final dish. A dash of milk can also be used as a substitute if you do not have cream on hand.
Now, season the eggs with a pinch of salt and several grinds of black pepper. Whisk these ingredients vigorously until they are fully incorporated and the mixture takes on a uniformly golden hue. You may also choose to add additional ingredients to the egg mixture at this stage, such as chopped herbs, spices, or cheese, to enhance the flavour. Once combined, rap the bowl on the counter to remove any large air bubbles that may have formed during whisking, ensuring a smooth and silky texture.
By whisking the eggs with cream, salt, and pepper, you've created a delicious foundation for your scrambled eggs. Proceed to the next steps of heating butter in a pan and pouring in the egg mixture to transform this blend into a delectable Australian Dairy Company-inspired scramble.
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Heat butter in a non-stick frying pan
To recreate the Australian Dairy Company's famous scrambled eggs, you'll want to start by heating butter in a non-stick frying pan. This is a crucial step in ensuring the eggs don't stick to the pan and also adds flavour. Use a medium non-stick frying pan and add a generous amount of butter—enough to slick the pan. Turn the heat to medium-high and let the butter melt.
You'll know the butter is ready when it starts to sizzle and is very hot, but be careful not to let it brown. A good test is to flick a bit of water into the pan; if the butter sizzles, it's ready. This should only take a minute or two, depending on your stove.
Once the butter is melted and hot, you're ready to add the eggs. However, before pouring in the eggs, it's important to whisk them first with a pinch of salt and some black pepper. This ensures the whites and yolks combine to form a uniformly golden mixture. You can also add a dash of cream at this stage, as the Australian Dairy Company does, for extra richness.
Now you're ready to pour the egg mixture into the pan and let the magic happen as the eggs start to cook. The edges should pop and sizzle, similar to making a fried egg. Leave the eggs undisturbed for about 15 to 20 seconds to allow them to start setting around the edges.
From here on, it's a matter of gently scrambling the eggs to your desired doneness. The Australian Dairy Company only cooks their eggs until they are about 60-70% done, creating a slightly runny, pillowy texture. So keep an eye on the eggs and don't overcook them!
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Frequently asked questions
The Australian Dairy Company in Hong Kong achieves its famous scrambled eggs by mixing one American egg with one Beijing egg, adding cream, and cooking to 60-70% doneness before removing from the heat. This results in a slightly runny, pillowy texture.
First, whisk the eggs with cream, a pinch of salt, and black pepper in a bowl. Next, melt butter in a nonstick frying pan over high heat. Pour the egg mixture into the pan and let it sit undisturbed for 15-20 seconds. Then, start "'folding' the eggs by pulling them across the pan and tilting it so that the remaining liquid runs to the opposite side. Continuously wind the eggs with a spatula against the side of the pan, tilting it to allow the runny parts to firm up. Finally, transfer the eggs to a plate or toast.
Remove the eggs from the heat when they are still quite moist. The residual heat will continue to cook them even after they are plated.
