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One of the earliest meals I remember learning to cook when I was a kid was an egg sandwich. I really can\u2019t even call it cooking because my method back then \u2014 which was shown to me by my uncle Steve \u2014 involved microwaving the egg in a small bowl. Over the years, thankfully, I quickly learned the value of properly cooking your eggs over a stovetop<\/a>. I grew to appreciate all of the different ways you can cook an egg<\/a>, and now have a few different versions of my go-to egg sandwich that hit the spot for me each and every time.\u00a0<\/p>\n<\/div>\n<\/div>\n Recently, I came across Lucas Sin<\/a> and his recipe for a classic Hong Kong-style scrambled egg sandwich<\/a> that instantly caught my attention based on looks alone. Sin used a scrambled egg technique native to Hong Kong<\/a> to create a beautifully fluffy stack of custardy eggs that, when scrambled together with corned beef<\/a> and placed between two pieces of milk bread, looked absolutely irresistible.\u00a0<\/p>\n<\/div>\n<\/div>\n As a note to his recipe, which was posted on Food52<\/a>, Sin describes having vivid memories of his father waking up early to order scrambled eggs on un-toasted white bread from the deli when he was young. I could relate to the bond food can create between two people, and it inspired me to try Sin\u2019s recipe out for myself. All I could hope for was to do this Hong Kong classic justice.\u00a0<\/p>\n