EDIT - it should be a 1/2 tsp salt and 1/2 tsp of chicken bouillon, NOT tbsps. So sorry! Enjoying our content? Join the Canto Cooking Club - bit.ly/3JVUagP Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/steamed-egg What'd you think of Daddy Lau's steamed eggs? Let us know what recipes you want to see next :)
I made this for the first time yesterday, it turned out just like my Mum use to make for us countless times. My Mum has passed a lot of her cooking skills to me, but now your family and Daddy Lau has given me the confidence to recreate my Mum's classis Canto dishes. I felt really emotional making these dishes as my Mum passed away last year, I can feel her smiling with approval from above. 😌 Thank you Lau family, you are awesome.
Wow Paul I got really emotional reading that. It's an honor to make these videos and we are so grateful to know that we were able to help you recreate it just like your mom made hers. She really is looking down and smiling on you with approval and pride❤️
I like watching your videos. My late father was pretty much like your dad. He was from Toisan and became an established banquet chef in Hong Kong. He said that when we moved to the US, the cooking in restaurants is so different, like your dad said you have to make multiple small dishes. I'm learning from your dad because my dad kept us out of the kitchen because he didn't want us to go to the restaurant business but get educated instead. By the time I established myself, I moved to another state so I never learned any of his cooking skills. Watching your dad is sort of like watching what my dad would have taught me since they both have similar backgrounds. It helps that I understand Cantonese and Toisanese and their stories about their home village was similar.
Wow Peter the similarities are so similar. I was out of the kitchen too for most of my life for the same reasons. Grateful I have the chance to capture these recipes with my dad and that he wants to share them with me and the world on camera. So happy you found our channel and can’t wait to share many more recipes with you! 🙏🏼
@@MadeWithLau my late grandad served as head chef in Shangri-la Sabah Malaysia around 1950. He retired and went back to stay in HK where my dad finished the rest of his education. His advice to me very frequently is to not head to the food industry as well. The F&B industry in Asia is really tough, crazy hours and heat and noise. Constant exposure to the oil fumes wasn't too healthy either.(back then extractors were not a big thing) Your video reminds me of the old days of eating dinner with my grandparents in a small cozy flat in HK.
Your dad is a terrific old school chef. Love that your dad is speaking Cantonese and great job with the English subtitles. These are among the best Cantonese cooking videos on You tube.
Being an adoptee from China and growing up in America with severely limited access / exposure to Chinese culture. I so deeply appreciate these videos. I’m learning to cook authentic dishes from my culture and also learning about the culture and where I come from. I love you and your dad and the whole family dynamic. Thank you for the content. Much love ❤️❤️
@@dardardarification That's awesome! I will be sure to ask him. He knows a ton of Chinese songs but I think he's probably experimented with his own compositions.
@@MadeWithLau I don't think what your dad plays at the beginning is one of his own compositions because I know the tune though I don't know the name. Indeed the timbre of your dad's flute is excellent. Apart from his skill, he has a good instrument and I think he uses proper 簫膜。The Chinese flute produces such unique sound that no concert flute can match. The pitch fluctuates attractively and is outside well-tempered tuning, which I find so charming.
@Ann-Kay thank you so much for the kind words about dad's playing 🙏🏼🙏🏼❤️ I'll be sure to let him know. Yes for the beginning song I believe the song is 彩云追月 (Clouds Chasing the Moon). Let us know if this sounds correct to you!
So many of your dad's dishes remind me of my childhood where my dad cooked for us too. It's awesome you are preserving your dad's recipes and discussions in these videos and he's a PRO too. I love how it's not just a straight up recipe at the end but you've weaved in memories that Cam will love to see when he's old enough to appreciate them. Thank you for doing this.
Coming back and rewatching the method, even though I already had the recipe written down. Your father’s wisdom is absolutely priceless and irreplaceable. You and your family are so lucky to have him and y’all are so lovely to watch. I’m glad that you are capturing all of this on video. Thanks for sharing with us.
I have been lurking and watching every video! I absolutely love this channel!! I just found it yesterday but literally haven’t stopped watching!! My mom passed giving birth to me and though she was Japanese she was adopted by a Chinese couple and grew up with their culture and these videos literally make me feel closer to her because the few things I know about her were her favorite dishes and they are a lot of what I’m seeing on this channel. Just thank you Randy and you wife and parents!
Apart from the amazing recipes, lovely family sit down to food and discuss family history, I am impressed at how much interaction you also have with the comments. I am really touched by the family sitting together and chatting where the food is the catalyst for discussion. Something that is sadly disappearing over time. Great stuff and inspirational!
Your Dad is so kind. I want to have this type of Dad as well. None of my parents love cooking. I'm so glad I find this video so that I can learn to cook by myself. Thank you Mr Lau!
My Dad passed away this June and I miss him and his dishes a lot. Which is why cooking the few dishes he taught me helps me feel close to him, so watching your videos brings back a lot of memories for me. Thank you :')
Tried this recipe, it is the best. What he said is true about the temperature of the water and the length of cooking time. It is easy to follow. Tried it so many times and it worked every single time. Taste great!
I just wanna say I’m so grateful for what you’re doing! The cantonese in me finally feel there’s a guide somewhere for me if touchwood one day my mum is not around... holla from Malaysia btw
Hello from Hong Kong! So lovely to hear Cantonese. Great recipe, and I'm making it tonight. My mom said using warm, boiled water eliminates air bubbles and creates the silky smooth texture. Can Daddy Lau share more vegetarian recipes please?
So great to see this all the way from HK! So many secrets and tips to capture about our cuisine :) Thanks for the love! We will be sure to share more veg dishes in the future!
I've found the recipe from The Woks of Life pretty flawless as well. 100ml of warm water per egg. One thing I added is to cover the dish in aluminum foil before steaming. It keeps any additional water from getting in and keeps the smooth texture.
I only started watching this channel a day or two ago. With all due respect to the production, which is very good, I think it deserves a Netflix mini series. Would love to see it intermingled with the family’s history, trips to the shops and markets, maybe some Hong Kong history or wherever the families are from - a little bit of Who Do You Think You Are? Such a lovely family.
Oh wow thank you so much for even thinking that @nchia! We would be so honored if we were able to do something like that in the future. Would be fun to expand on these videos and dive in deeper 🙌
Thank you for the yummy authentic Chinese steamed eggs recipe. It is by far the best steamed eggs recipe on the internet hands down and no need to run the eggs through the sieve(which is nasty to wash and clean). I have tried many recipes and this one is a definite winner. The steamed eggs are soft & silky and melt in your mouth. Also, very easy to remember the four eggs to 2 cups of warm water ratio. I made it for dinner tonight and it was a total success. The only step I added was to cover the bowl with foil(I don't like steaming plastic) before placing it in the steamer to avoid water dripping on the eggs.
Thank you for having these recorded so we can keep our Cantonese culinary traditions alive! I am cooking in Australia, my dad's heritage was from Toi Shan then HK then Australia.
My parents are from Hong Kong and the a lot of your nostalgic dishes my mom made for us growing up here in the U.S. she don’t have written recipe, so when I tried making these dishes never quite came out the same. I just tried your Steamed egg recipe, it came out perfect and delicious!!! I also can’t believe you speak Cantonese, that also a plus for me!!! Thanks for sharing your delicious recipes!!!!
Yay! That makes us so happy to hear Anna. So glad that you found our channel, and that the recipes are just like how your mom made them! We can’t wait to continue sharing many more recipes with you and hope that each one comes out just as delicious! ❤️
I thought I've perfected my steamed eggs method to get a silky result, but oh my, uncle's secret technique of using warm water brought it to the next level, and reduced cooking time too! I appreciate you guys so much, Lau fam!
This was SO good omg. I used chicken broth instead of water for flavor and topped with the white pepper and scallions but also added soy sauce and sesame oil. Ate it with rice and kimchi. It was so delicious I wanted more lmao. It really fills you up while only using a few eggs! Love it :) Thank you!
Your Dad is great! It’s wonderful he’s passing his knowledge and techniques on to the next generation. Such a treasure. Any chance there’s a recipe for soy sauce chicken (see yue gai)?
Thanks so much DW! Glad to hear that you are enjoying seeing him pass down his knowledge and techniques. Yes we have that one on our list to make! Can't wait for when we do 😋
Thank you Daddy Lau for all your wonderful recipes. Yes, pls do recipe for soya sauce chicken. I tried many times before but can’t seem to get it right. Hope u can teach us. TQ
I will be trying this. i am new here watched a few of Your posting and loved them. My thanks for what Your doing here. Your Father is a true Master in the kitchen.Seeing Your Mother feeding the Baby reminds me of my Mother and Both Grandmothers. I love seeing Families eating together and having wonderful times and chats. This is how i grew up and raised my Children the same way. Now i do not understand how 15 people gave this post a thumbs down.
Thank you for sharing this childhood dish of mine. Did it twice! It brought back lots of fond memories. I've added some mince pork with water chestnuts at the bottom of the steam eggs. Yummy.
I enjoy so much watching all the videos with your daddy Lau. The way he explains the recipes is so easy to understand in Cantonese. I'm from HK too. Remind me my daddy do the cooking in his restaurant many years ago. I would like to learn how to make the steamed 3 kinds of eggs. Regular egg, Salty eggs, and preserved eggs 皮蛋. That was one of my favorite dishes from my daddy. I also like the sweet soft eggs for dessert as well. Please post more videos. Thank you!!
I love love love everything single aspect of your videos. The cultural and locational information, the anecdotal history from your parents which is something I wish I could get from my elders, the sustainability options, and the linguistic information! I’m Chinese-Thai and I love seeing the linguistic similarities between our languages. The Cantonese nyuhn is very similar to the Thai word uuhn of warm! It seems like the Thai language has a significant influence from Southeastern Chinese languages and dialects
👏👍This looks so good! And I especially enjoyed watching you all sitting around the table eating and talking about your parent's experiences. Thank you so much for making this wonderful video!
I used to work at a restaurant owned by a Cantonese family and find myself missing these dishes often. Finally I have been making them myself! Steamed eggs and Bak chit gai are my favorites!
This was just the video I needed! Again, I appreciate your dad calling out differences between cooking in China and in the US. I had a good laugh when he said cooks take their time to make dishes, meticulously crafting their art whereas here in the US, it’s all about churning out food quickly. Love your videos! Please thank your parents for their time to make these videos.
Will do Aleena!! Thank you so much for watching another video and taking the time to leave a comment. Can't wait for you to make some steamed eggs at home. We made this morning and it's such a delicious and comforting dish. Happy New Year and can't wait to keep sharing more videos with you!
Thank you for this video. Your dad's expertise is a gift to us all. His presentations are so easy to learn from because he explains things really clearly and gives us all of the important details without making things too complicated (unless it's absolutely necessary). Plus, he's got a great personality. Thank you as well for your great editing skills and for allowing us a peak into your family's interactions. (Tell Cam, don't worry. I definitely subscribed.)
As a British person, we eat a lot of eggs but never anything prepared like this. Having tried it recently, I am amazed by the silky gentle texture of the eggs, it is so wonderful. I now eat this almost daily, usually very plain with just green onion and perhaps a splash of soy sauce and sesame oil. I don’t think I will ever prefer eggs cooked another way. ❤
Your Dad is a good guy. It's very cute that he adjusts his recipes for your sister, even when he wouldn't normally ☺️. The dish reminds me of Japanese chawanmushi, which is one of my favorites that my Mom made for me when I was a kid
my mom would cook this with dried shrimp and put in the rice cooker in a small metal dish on a trivet. The rice and the eggs would be done at the same time.
Just want to say that Made with Lau recipes are authentic chinese cuisine. I tried this recipe and many other recipes, and measurement and taste are true. They are very tasty, and delicious like restaurant style. My mom's family is from Taishan 台山 and my dad's side is 新會. So watching these videos is like being with family. It's wonderful to watch the baby grow :)
Aw so grateful to hear you say that! We love being able to share these recipes with you. So happy to hear this dish turned out great and can't wait to share more 🥰
After just losing my uncle to covid last month, the one thing I treasure is the video I made of him talking about his childhood. I know Baby Cam will treasure this video some day.
We are so sorry for your loss Jenny. It really is a treasure to have these videos. We can't wait for Baby Cam to see and hear these stories from his grandpa and grandma for many years to come. Happy New Year to you and your family ❤️
Love hearing this language and learning how to cook from someone who is from the same village as my ancestors. Makes me miss my grandpa who was also a chef!
We’ve never made this at home because I thought it would be hard to pull off, but this looks very doable. Great video and love seeing the fam all together at the end!
Just came across this website. My mother used to make steamed eggs for us when we were young. Watching this video reminds me of her. Really miss her cooking. Growing up as a Cantonese, I appreciate your dad's cooking. I have subscribed immediately !!! Wishing you all the best and continue with the good work.
When i was little, my grandma often make me this dish when i visit my parents hometown. After she passed away during my elementary, even though i cook for myself since junior high, i never cook or eat other steamed eggs until i enter work force. I was afraid of diluting the memory. Her version add the green onion and minced beef/chicken in the eggs.
These steamed eggs came out perfect! It's so smooth (like the steamed egg with milk dessert). I always had a problem with egg getting stuck to the bottom of the pan when I tried to make this before, but it didn't stick with this recipe! Thanks for another great, easy recipe!
Thank you for choosing the basics that I can replicate! I’ve just moved out on my own and really crave a touch of home. Even your dad’s canto is nostalgic, reminding me of my grandparents.
My first video from your channel and I absolutely love it. I really enjoyed the anecdotes after the recipe. Nice to hear your parents tell stories from their youth, feels like I'm listening to my grandparents. Thanks for the video, it's well done, and I hope thrs anecdotes in other videos too!
This is my favorite dish. I will share with you how I make it till the Made With Lau version comes out! What you would need to do is to use fresh tomatoes, eggs, green onion, salt/chicken salt, sugar, Chinese cooking rice wine (not Shiaoxing, because Shiaoxing wine's fragrance is too overwhelming for this recipe). Alternatively, you can use Japanese cooking sake (not Mirin, which is sweet). In a preheated wok/pan, add in the chopped up green onion (only the white/stem part), and your tomatoes. Sauteed them for a couple minutes till you see juice starts coming out from the tomatoes. Then, quickly add in a splash or two of your cooking rice wine. Let it cook for another minute. Season the tomatoes and spring onion with salt or chicken salt, and a teaspoon or two of sugar. Then, before you add in your egg, make sure your wok or pan is set to around medium heat - not too high or low. Add in your eggs, and scramble them. Cook to the doneness you like. Garnish the dish with the green part of the spring onion. And there you go! My tip: never make this dish without spring onion!
I remember eating this a LOT when I was sick and when I first got braces and couldn't chew anything cuz they hurt so much. Good times. Thanks for the tips Daddy Lau
I always messed this up when trying but after watching your dad and following along they come out great everything. My go to comfort food! He is a great teacher. Reminds me of the way my own dad would teach us! It makes me happy to watch your videos because he reminds me so much of my dad who passed away 10 years ago.
I've tried this countless of times but unsuccessful. Today I followed your father's detailed step by steps instructions. Bingo I got a smooth like toufu texture. So very happy. Thankyou so much. Except my family feels I should add minced pork.I really enjoyed his teaching. Practical tips. Keep it up!
Hello Lau family. Your dad cook the most delicious chinese dishes. I enjoyed watching his cooking skills turning up each dish. May I know how to get the recipes. Your mum speaks English so well. A very loving 3 gen family. Congrats!
This video brings back memories when my mom made this dish for the family on many occasions. I believe she added dried shrimp with green onions during the cooking. Thank you for excellent series of cooking traditional cantonese food.
Same. dried shrimp and green onion really take this to the next level. My go to dish when i cant think of what to make (only downside ..the dried shrimp is $$$)
Thank you and your father for sharing these Cantonese cooking styles and for the pro tips you add. I usually have a "good idea" how something is made but the tips help a lot, like, if the middle of the egg doesn't move then the egg is cooked! Cantonese food cooking is not as daunting any more. Thank you! (And I appreciate that your father teaches in Cantonese; I miss hearing Cantonese around. :)
@@MadeWithLau they react to stuff.... I don't usually like reaction channel but they are super cool and you should check them out :D Also Hi!!! I am a big fan
Me: (beats eggs with chopsticks) “Grandma, is this good?” Grandma: “No, need to beat more”. Me: (beats eggs furiously until my arm falls off) “Now?” Grandma: “Yes, that’s better.” #savage 💀💀💀
Thanks for sharing your family’s recipe. I watched a lot of your videos and mimic them also. Had fantastic results because of your guides and things to consider or watch out for. Kudos!
I made this earlier last week as I'm currently recovering from COVID. This really helped, and was just like how my dad makes it. Thanks so much for putting this together!!
I have followed Master Lau's instruction. It came out so perfect. So easy. I don't know why, I have watched many other channels, but none worked as easy nor as well as Master Lau's methods.
Hello, guys! I found your channel yesterday, and so far I've watched four of your videos. Today, I'm going to make this for lunch, along with rice. Thank you for putting together this channel and many more thanks to Chef Lau! 🙏
I used the recipe on your homepage, put the egg mixture into an electric steamer, forgot the white pepper, topped with scallions, soy sauce and sesame oil and fell in love with this adorable dish. Thank you so much!!!
This recipe is No Fail! my mom used to make this but she had to cover with saran wrap to keep it "smooth". I followed your recipe exactly and it came out perfectly. This is a family favorite - even my father in law watches your show now! Gratitude from Canada🙏
Just found your channel from this recipe. Love this dish but hard to recreate perfectly every time. I am very grateful that you have made this video because I began going through the other recipes. Everything made on your channel is food that I grew up eating as a child but I have somehow gotten away from. I love the layout of your videos and that you let uncle teach and translate his words. I love your channel brings back many fond memories and I feel very nostalgic watching your videos. Thank you for sharing your family dinners with us.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
EDIT - it should be a 1/2 tsp salt and 1/2 tsp of chicken bouillon, NOT tbsps. So sorry!
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What'd you think of Daddy Lau's steamed eggs? Let us know what recipes you want to see next :)
Hot and Sour soup, please.
sweet and sour pork please
@@madchelle4 oooo great one! added to our list :) Thanks for the suggestion!
@@fcuk112 Good one! Added to our list :)
more staple dishes! beef/pork fried rice
I made this for the first time yesterday, it turned out just like my Mum use to make for us countless times. My Mum has passed a lot of her cooking skills to me, but now your family and Daddy Lau has given me the confidence to recreate my Mum's classis Canto dishes. I felt really emotional making these dishes as my Mum passed away last year, I can feel her smiling with approval from above. 😌 Thank you Lau family, you are awesome.
Wow Paul I got really emotional reading that. It's an honor to make these videos and we are so grateful to know that we were able to help you recreate it just like your mom made hers. She really is looking down and smiling on you with approval and pride❤️
@@MadeWithLau me too. Watching your dad makes me cry with happiness and sadness. My mom was a damn good cook
Uncle is typical Cantonese cook. Just want to tell how much I admire his cooking.
🙇🏻♂️🙇🏻♀️ Thank you so much Zizi. We are so grateful to hear how much you respect his cooking.
aaah!! Yes. I'm Cantonese and can confirm this recipe is 100% authentic and very definitely delicious :)) thank you!
The fact that im learning all of this for free, wow thanks
🙇🏻♂️🙇🏻♀️ so grateful that you are enjoying learning all of these recipes Jin!
Yeah! Can’t agree more ☺️
The fact the cantonese are subbed does it for me. I am learning more and more cantonese each day by watching these videos ha.
@Daniel Wang Um what, I speak and can understand cantonese. They're speaking cantonese lol.
I'm sure a great way to thank them is by supporting their Patreon
I like watching your videos. My late father was pretty much like your dad. He was from Toisan and became an established banquet chef in Hong Kong. He said that when we moved to the US, the cooking in restaurants is so different, like your dad said you have to make multiple small dishes. I'm learning from your dad because my dad kept us out of the kitchen because he didn't want us to go to the restaurant business but get educated instead. By the time I established myself, I moved to another state so I never learned any of his cooking skills. Watching your dad is sort of like watching what my dad would have taught me since they both have similar backgrounds. It helps that I understand Cantonese and Toisanese and their stories about their home village was similar.
Wow Peter the similarities are so similar. I was out of the kitchen too for most of my life for the same reasons. Grateful I have the chance to capture these recipes with my dad and that he wants to share them with me and the world on camera. So happy you found our channel and can’t wait to share many more recipes with you! 🙏🏼
@@MadeWithLau my late grandad served as head chef in Shangri-la Sabah Malaysia around 1950.
He retired and went back to stay in HK where my dad finished the rest of his education. His advice to me very frequently is to not head to the food industry as well.
The F&B industry in Asia is really tough, crazy hours and heat and noise. Constant exposure to the oil fumes wasn't too healthy either.(back then extractors were not a big thing)
Your video reminds me of the old days of eating dinner with my grandparents in a small cozy flat in HK.
My family’s from Toisan too!
@@goldenluck2401 same here 😀
Your dad is a terrific old school chef. Love that your dad is speaking Cantonese and great job with the English subtitles. These are among the best Cantonese cooking videos on You tube.
Being an adoptee from China and growing up in America with severely limited access / exposure to Chinese culture. I so deeply appreciate these videos. I’m learning to cook authentic dishes from my culture and also learning about the culture and where I come from. I love you and your dad and the whole family dynamic. Thank you for the content. Much love ❤️❤️
Lovely to see the flowing conversation and the parenting life with the grandparents parents and the baby. It’s what good is all about!
Your dad’s flute skills are so so so good! I love that he’s really kept his passion throughout his life! Gives me joy as a young musician.
Awww he says thank you! I totally agree. Very inspiring!! What instrument do you play?
@@MadeWithLau I’m curious to know does Papa Lau ever write his own compositions?
I play the acoustic guitar! 😄
@@dardardarification That's awesome! I will be sure to ask him. He knows a ton of Chinese songs but I think he's probably experimented with his own compositions.
@@MadeWithLau I don't think what your dad plays at the beginning is one of his own compositions because I know the tune though I don't know the name. Indeed the timbre of your dad's flute is excellent. Apart from his skill, he has a good instrument and I think he uses proper 簫膜。The Chinese flute produces such unique sound that no concert flute can match. The pitch fluctuates attractively and is outside well-tempered tuning, which I find so charming.
@Ann-Kay thank you so much for the kind words about dad's playing 🙏🏼🙏🏼❤️ I'll be sure to let him know. Yes for the beginning song I believe the song is 彩云追月 (Clouds Chasing the Moon). Let us know if this sounds correct to you!
So many of your dad's dishes remind me of my childhood where my dad cooked for us too. It's awesome you are preserving your dad's recipes and discussions in these videos and he's a PRO too. I love how it's not just a straight up recipe at the end but you've weaved in memories that Cam will love to see when he's old enough to appreciate them. Thank you for doing this.
Coming back and rewatching the method, even though I already had the recipe written down. Your father’s wisdom is absolutely priceless and irreplaceable. You and your family are so lucky to have him and y’all are so lovely to watch. I’m glad that you are capturing all of this on video. Thanks for sharing with us.
I have been lurking and watching every video! I absolutely love this channel!! I just found it yesterday but literally haven’t stopped watching!! My mom passed giving birth to me and though she was Japanese she was adopted by a Chinese couple and grew up with their culture and these videos literally make me feel closer to her because the few things I know about her were her favorite dishes and they are a lot of what I’m seeing on this channel. Just thank you Randy and you wife and parents!
Apart from the amazing recipes, lovely family sit down to food and discuss family history, I am impressed at how much interaction you also have with the comments.
I am really touched by the family sitting together and chatting where the food is the catalyst for discussion. Something that is sadly disappearing over time. Great stuff and inspirational!
Your Dad is so kind. I want to have this type of Dad as well. None of my parents love cooking. I'm so glad I find this video so that I can learn to cook by myself. Thank you Mr Lau!
My Dad passed away this June and I miss him and his dishes a lot. Which is why cooking the few dishes he taught me helps me feel close to him, so watching your videos brings back a lot of memories for me. Thank you :')
Adopt me. Feed me. Why are all the recipes so easy and amazing?! I love it! Thanks for sharing! I’ll try it tomorrow
Ahahahah our family got a chuckle out of this comment! Thank you for the love and laughs. Will keep you posted on adoption.
😂😂
The flute he is playing are so comforting and same goes with his steamed eggs
Tried this recipe, it is the best. What he said is true about the temperature of the water and the length of cooking time. It is easy to follow. Tried it so many times and it worked every single time. Taste great!
Your Dad is such a sweetheart. He clearly worked very hard in life. God bless the family
I just wanna say I’m so grateful for what you’re doing! The cantonese in me finally feel there’s a guide somewhere for me if touchwood one day my mum is not around... holla from Malaysia btw
I want to thank you so much for preserving cantonese culture!
Hello from Hong Kong! So lovely to hear Cantonese. Great recipe, and I'm making it tonight. My mom said using warm, boiled water eliminates air bubbles and creates the silky smooth texture. Can Daddy Lau share more vegetarian recipes please?
So great to see this all the way from HK! So many secrets and tips to capture about our cuisine :) Thanks for the love! We will be sure to share more veg dishes in the future!
Hi.. I am from Indonesia.
Should I add more water if I add chicken or pork chop?
Thanks..
I've found the recipe from The Woks of Life pretty flawless as well. 100ml of warm water per egg. One thing I added is to cover the dish in aluminum foil before steaming. It keeps any additional water from getting in and keeps the smooth texture.
Love your dad ..what sweet lovely man .God bless you all .Every recipe just makes me smile .Thank you for sharing these wonderful recipes and family
I only started watching this channel a day or two ago. With all due respect to the production, which is very good, I think it deserves a Netflix mini series. Would love to see it intermingled with the family’s history, trips to the shops and markets, maybe some Hong Kong history or wherever the families are from - a little bit of Who Do You Think You Are? Such a lovely family.
Oh wow thank you so much for even thinking that @nchia! We would be so honored if we were able to do something like that in the future. Would be fun to expand on these videos and dive in deeper 🙌
Love all the dishes Daddy Lau is introducing. Am a Cantonese and find it so helpful to be able to refer to Daddy Lau's recipes. Thank you so much.
Thank you for the yummy authentic Chinese steamed eggs recipe. It is by far the best steamed eggs recipe on the internet hands down and no need to run the eggs through the sieve(which is nasty to wash and clean). I have tried many recipes and this one is a definite winner. The steamed eggs are soft & silky and melt in your mouth. Also, very easy to remember the four eggs to 2 cups of warm water ratio. I made it for dinner tonight and it was a total success. The only step I added was to cover the bowl with foil(I don't like steaming plastic) before placing it in the steamer to avoid water dripping on the eggs.
Thank you for having these recorded so we can keep our Cantonese culinary traditions alive! I am cooking in Australia, my dad's heritage was from Toi Shan then HK then Australia.
Aw amazing! We are so grateful that you found our channel Denise, and we can’t wait to continue sharing many more recipes with you! ❤️
My parents are from Hong Kong and the a lot of your nostalgic dishes my mom made for us growing up here in the U.S. she don’t have written recipe, so when I tried making these dishes never quite came out the same. I just tried your Steamed egg recipe, it came out perfect and delicious!!! I also can’t believe you speak Cantonese, that also a plus for me!!! Thanks for sharing your delicious recipes!!!!
Yay! That makes us so happy to hear Anna. So glad that you found our channel, and that the recipes are just like how your mom made them! We can’t wait to continue sharing many more recipes with you and hope that each one comes out just as delicious! ❤️
I thought I've perfected my steamed eggs method to get a silky result, but oh my, uncle's secret technique of using warm water brought it to the next level, and reduced cooking time too! I appreciate you guys so much, Lau fam!
This was SO good omg. I used chicken broth instead of water for flavor and topped with the white pepper and scallions but also added soy sauce and sesame oil. Ate it with rice and kimchi. It was so delicious I wanted more lmao. It really fills you up while only using a few eggs! Love it :) Thank you!
Your Dad is great! It’s wonderful he’s passing his knowledge and techniques on to the next generation. Such a treasure. Any chance there’s a recipe for soy sauce chicken (see yue gai)?
Thanks so much DW! Glad to hear that you are enjoying seeing him pass down his knowledge and techniques. Yes we have that one on our list to make! Can't wait for when we do 😋
Thank you Daddy Lau for all your wonderful recipes. Yes, pls do recipe for soya sauce chicken. I tried many times before but can’t seem to get it right. Hope u can teach us. TQ
I will be trying this. i am new here watched a few of Your posting and loved them. My thanks for what Your doing here. Your Father is a true Master in the kitchen.Seeing Your Mother feeding the Baby reminds me of my Mother and Both Grandmothers. I love seeing Families eating together and having wonderful times and chats. This is how i grew up and raised my Children the same way. Now i do not understand how 15 people gave this post a thumbs down.
Thank you for sharing this childhood dish of mine. Did it twice! It brought back lots of fond memories. I've added some mince pork with water chestnuts at the bottom of the steam eggs. Yummy.
Uncle and Auntie are such lovely folk... thank you for telling their stories -- it reminds me of my own family's ❤️
This is helpful! My mom always wanted me to learn this! Now I can cook it for myself as I’m sick
I enjoy so much watching all the videos with your daddy Lau. The way he explains the recipes is so easy to understand in Cantonese. I'm from HK too. Remind me my daddy do the cooking in his restaurant many years ago. I would like to learn how to make the steamed 3 kinds of eggs. Regular egg, Salty eggs, and preserved eggs 皮蛋. That was one of my favorite dishes from my daddy. I also like the sweet soft eggs for dessert as well. Please post more videos. Thank you!!
I truly appreciate the detailed measurements and instructions! Very helpful and easy to follow! Can't wait to try it! Thanks Chef!
Awww thank you so much! We can’t wait for you to try either! Let us know how it turns out :)
Childhood favorite! I look forward to every video you guys push out. Hearing your dad speak reminds me of family.
Thank you so much for the love Jenny! We really appreciate the love :)
I love love love everything single aspect of your videos. The cultural and locational information, the anecdotal history from your parents which is something I wish I could get from my elders, the sustainability options, and the linguistic information! I’m Chinese-Thai and I love seeing the linguistic similarities between our languages. The Cantonese nyuhn is very similar to the Thai word uuhn of warm! It seems like the Thai language has a significant influence from Southeastern Chinese languages and dialects
👏👍This looks so good! And I especially enjoyed watching you all sitting around the table eating and talking about your parent's experiences. Thank you so much for making this wonderful video!
the steamed eggs are so fluffy it bounces when the green onions hit its surface! OMG
Haha yes! All in the details :) Thanks for the love!
I used to work at a restaurant owned by a Cantonese family and find myself missing these dishes often. Finally I have been making them myself! Steamed eggs and Bak chit gai are my favorites!
This was just the video I needed! Again, I appreciate your dad calling out differences between cooking in China and in the US. I had a good laugh when he said cooks take their time to make dishes, meticulously crafting their art whereas here in the US, it’s all about churning out food quickly. Love your videos! Please thank your parents for their time to make these videos.
Will do Aleena!! Thank you so much for watching another video and taking the time to leave a comment. Can't wait for you to make some steamed eggs at home. We made this morning and it's such a delicious and comforting dish. Happy New Year and can't wait to keep sharing more videos with you!
Thank you for this video. Your dad's expertise is a gift to us all. His presentations are so easy to learn from because he explains things really clearly and gives us all of the important details without making things too complicated (unless it's absolutely necessary). Plus, he's got a great personality. Thank you as well for your great editing skills and for allowing us a peak into your family's interactions. (Tell Cam, don't worry. I definitely subscribed.)
i am honest, i watched MXr and got hungry.
Great recipe, thank you. :-)
Thanks for bringing your dad to share all his fabulous recipes, when he cooks, his eyes filled with sparks!
Ahh I love watching the bit after the food is cooked 🤗🤗🤗 thank you for sharing your family and stories with us 🙏🙏
You are most welcome! Thank you for watching. We appreciate your support and can't wait to keep sharing more recipes + meal times with you! ❤️
As a British person, we eat a lot of eggs but never anything prepared like this. Having tried it recently, I am amazed by the silky gentle texture of the eggs, it is so wonderful. I now eat this almost daily, usually very plain with just green onion and perhaps a splash of soy sauce and sesame oil. I don’t think I will ever prefer eggs cooked another way. ❤
Your Dad is a good guy. It's very cute that he adjusts his recipes for your sister, even when he wouldn't normally ☺️. The dish reminds me of Japanese chawanmushi, which is one of my favorites that my Mom made for me when I was a kid
Love Dad's skill and Mom's wisdom.
A blessed family.
my mom would cook this with dried shrimp and put in the rice cooker in a small metal dish on a trivet. The rice and the eggs would be done at the same time.
Just want to say that Made with Lau recipes are authentic chinese cuisine. I tried this recipe and many other recipes, and measurement and taste are true. They are very tasty, and delicious like restaurant style. My mom's family is from Taishan 台山 and my dad's side is 新會. So watching these videos is like being with family. It's wonderful to watch the baby grow :)
Aw so grateful to hear you say that! We love being able to share these recipes with you. So happy to hear this dish turned out great and can't wait to share more 🥰
After just losing my uncle to covid last month, the one thing I treasure is the video I made of him talking about his childhood. I know Baby Cam will treasure this video some day.
We are so sorry for your loss Jenny. It really is a treasure to have these videos. We can't wait for Baby Cam to see and hear these stories from his grandpa and grandma for many years to come. Happy New Year to you and your family ❤️
Love hearing this language and learning how to cook from someone who is from the same village as my ancestors. Makes me miss my grandpa who was also a chef!
We’ve never made this at home because I thought it would be hard to pull off, but this looks very doable. Great video and love seeing the fam all together at the end!
Thank you so much Oleg! I totally agree, I was surprised at how easy it was after my dad showed us.
trust me its not as easy as it looks,lol
Just came across this website. My mother used to make steamed eggs for us when we were young. Watching this video reminds me of her. Really miss her cooking. Growing up as a Cantonese, I appreciate your dad's cooking. I have subscribed immediately !!! Wishing you all the best and continue with the good work.
When i was little, my grandma often make me this dish when i visit my parents hometown. After she passed away during my elementary, even though i cook for myself since junior high, i never cook or eat other steamed eggs until i enter work force. I was afraid of diluting the memory.
Her version add the green onion and minced beef/chicken in the eggs.
Wow her version sounds delicious. Special that you have such a warm and happy memory of this dish tied to your grandma ❤️
I like the Clip where the family has a conversation, gives you a warm feeling about home. Also like the stories they tell of long ago. 👍
Thank you so much B G! So grateful you found this channel and enjoyed watching everything from the cooking to the family conversations 🥰🙏🏼
These steamed eggs came out perfect! It's so smooth (like the steamed egg with milk dessert). I always had a problem with egg getting stuck to the bottom of the pan when I tried to make this before, but it didn't stick with this recipe! Thanks for another great, easy recipe!
Thank you so much for trying it Laura! That's so great to hear that my dad's tips helped :) We really appreciate the love!
The way he look so proud after taking out the eggs got meeeeeee ❤ 4:42
I loved joining the family dinner! Thank you for this section. This is so lovely n heartwarming.
Thank you for joining us! We're so glad you enjoyed it :) Thanks for the love!
Thank you for choosing the basics that I can replicate! I’ve just moved out on my own and really crave a touch of home. Even your dad’s canto is nostalgic, reminding me of my grandparents.
I like uncle Lai’s cooking not only it’s easy to follow but he also tells us the “secret”
So happy to hear that you are enjoying how dad cooks and teaches Alice!
My first video from your channel and I absolutely love it. I really enjoyed the anecdotes after the recipe. Nice to hear your parents tell stories from their youth, feels like I'm listening to my grandparents.
Thanks for the video, it's well done, and I hope thrs anecdotes in other videos too!
Can I please request for tomatoes and eggs?!! My mom always makes hers sweet and I need to learn! 🤞
Great suggestion! We've added it to our list of recipes to make next :)
@@MadeWithLau I need that recipe... I made it once and it turned supper sweet and a complete disaster
Awesome to hear you both want! Can't wait to share it in the future 😋
This is my favorite dish. I will share with you how I make it till the Made With Lau version comes out!
What you would need to do is to use fresh tomatoes, eggs, green onion, salt/chicken salt, sugar, Chinese cooking rice wine (not Shiaoxing, because Shiaoxing wine's fragrance is too overwhelming for this recipe). Alternatively, you can use Japanese cooking sake (not Mirin, which is sweet).
In a preheated wok/pan, add in the chopped up green onion (only the white/stem part), and your tomatoes. Sauteed them for a couple minutes till you see juice starts coming out from the tomatoes. Then, quickly add in a splash or two of your cooking rice wine. Let it cook for another minute. Season the tomatoes and spring onion with salt or chicken salt, and a teaspoon or two of sugar.
Then, before you add in your egg, make sure your wok or pan is set to around medium heat - not too high or low. Add in your eggs, and scramble them. Cook to the doneness you like. Garnish the dish with the green part of the spring onion. And there you go!
My tip: never make this dish without spring onion!
Can you post your recipes at the description
你好，我是菲律宾人，我认为你父亲是烹饪方面的狂热粉丝之一。 你的视频先生对我很有帮助，因为我是香港的新人。 我赞扬你父亲的厨艺，这表明他在他那个时代真的是一位伟大的厨师，直到现在希望更多的人来帮助这个视频我非常非常感谢你们所有人☺️
I grew up eating this sometimes with a little dried scallop or rehydrated dried shrimps. So good
So good! That sounds delicious :) Thanks for the love!
I like it even more with a salted duck egg. Sometimes we put a handful of roughly chopped cellophane noodles.
You are my new favorite channel! No other better or like it, I love it, and your beautiful family, table talk and memories and stories.💞
I remember eating this a LOT when I was sick and when I first got braces and couldn't chew anything cuz they hurt so much. Good times. Thanks for the tips Daddy Lau
I always messed this up when trying but after watching your dad and following along they come out great everything. My go to comfort food! He is a great teacher. Reminds me of the way my own dad would teach us! It makes me happy to watch your videos because he reminds me so much of my dad who passed away 10 years ago.
Ahhh... thank you! Now I know why my steamed eggs had all bubbles coz I made the same mistake as mommy Lau, I used cold water! 😅
😂😂❤️❤️
I've tried this countless of times but unsuccessful. Today I followed your father's detailed step by steps instructions. Bingo I got a smooth like toufu texture. So very happy. Thankyou so much. Except my family feels I should add minced pork.I really enjoyed his teaching. Practical tips. Keep it up!
Wow, that is such a neat process. And what beautiful eggs!!! I want to try it.
Thank you so much for the love Hillary! You should definitely try it! Let us know how it goes for you :)
Hello Lau family. Your dad cook the most delicious chinese dishes. I enjoyed watching his cooking skills turning up each dish. May I know how to get the recipes.
Your mum speaks English so well. A very loving 3 gen family.
Congrats!
Your dad sounds so much like my grandma. I'm just here to be reminded of her.
❤️❤️ Hope each video brings back so many happy memories with her
This video brings back memories when my mom made this dish for the family on many occasions. I believe she added dried shrimp with green onions during the cooking. Thank you for excellent series of cooking traditional cantonese food.
Same. dried shrimp and green onion really take this to the next level. My go to dish when i cant think of what to make (only downside ..the dried shrimp is $$$)
This looks tasty as hell. I eat eggs the same way everyday and changing it up with this dish will be refreshing. Can’t wait to try!
Just tried it this morning myself haha. So good! Doesn't take thaaaat much longer than scrambled eggs.
Nice to see a good family enjoying the Father’s food
I have Chinese friend this brings back MEMORIES when we all together THEY have moved on BUT THEY ARE in my heart.😂😂😄
Great to have them in your heart! We hope that if you try making it brings back even more happy memories! 🥰❤️😋
What a wonderful dish! Watching your father cook is an honor. Skilled cook!!
This recipe is a keeper. My teen daughter loves it, the seasoning is perfect according to her. Thank you!
Oh wonderful Mie! We are so happy to hear that this is a recipe you and her will continue enjoying for years!
Thank you and your father for sharing these Cantonese cooking styles and for the pro tips you add. I usually have a "good idea" how something is made but the tips help a lot, like, if the middle of the egg doesn't move then the egg is cooked! Cantonese food cooking is not as daunting any more. Thank you! (And I appreciate that your father teaches in Cantonese; I miss hearing Cantonese around. :)
my mom makes these often but she adds meat to hers that cooks before the eggs
Yeah my dad usually adds meat too! So delicious ❤️❤️
Your dad has the best recipes, I’m having a blast watching you guys and try to make it myself!!! Thank you so much!! Lots of love xx
Who's here because of MXR?
me!!!!
MXR? What is that?
@@MadeWithLau MxR Plays is a YT channel. They were watching this vid in their most recent upload.
Me... it showed up in my recommended after watching them.
@@MadeWithLau they react to stuff.... I don't usually like reaction channel but they are super cool and you should check them out :D
Also Hi!!! I am a big fan
i recently had dental work and was not able to chew for weeks. Steamed eggs saved me. So delicious!
Me: (beats eggs with chopsticks) “Grandma, is this good?”
Grandma: “No, need to beat more”.
Me: (beats eggs furiously until my arm falls off) “Now?”
Grandma: “Yes, that’s better.”
#savage 💀💀💀
ahahaha so good! such OGs!
Love the simplicity of this dish! And the stories at the end are always so great. Cam was so cute passed out, too! :)
Cam is sooo cuteeee. Can't stand it! Thanks for your continued support Myles!
In my family, we normally serve the elders first.
Thanks for watching Rui, we hope you enjoyed the recipe.
Thanks for sharing your family’s recipe. I watched a lot of your videos and mimic them also. Had fantastic results because of your guides and things to consider or watch out for. Kudos!
I made this earlier last week as I'm currently recovering from COVID. This really helped, and was just like how my dad makes it. Thanks so much for putting this together!!
I have followed Master Lau's instruction. It came out so perfect. So easy.
I don't know why, I have watched many other channels, but none worked as easy nor as well as Master Lau's methods.
Uncle is very detail in his explanation and proportion which make cooking much easier.
Hello, guys! I found your channel yesterday, and so far I've watched four of your videos. Today, I'm going to make this for lunch, along with rice. Thank you for putting together this channel and many more thanks to Chef Lau! 🙏
The warm water is the key!!!!!!!!! Thanks daddy Lau!
I made this recipe for the first time 4 days ago... and have made it daily since -- I'm OBSESSED! Thank you for sharing this lovely recipe!
I used the recipe on your homepage, put the egg mixture into an electric steamer, forgot the white pepper, topped with scallions, soy sauce and sesame oil and fell in love with this adorable dish. Thank you so much!!!
This recipe is No Fail! my mom used to make this but she had to cover with saran wrap to keep it "smooth". I followed your recipe exactly and it came out perfectly. This is a family favorite - even my father in law watches your show now! Gratitude from Canada🙏
Just found your channel from this recipe. Love this dish but hard to recreate perfectly every time. I am very grateful that you have made this video because I began going through the other recipes. Everything made on your channel is food that I grew up eating as a child but I have somehow gotten away from. I love the layout of your videos and that you let uncle teach and translate his words. I love your channel brings back many fond memories and I feel very nostalgic watching your videos. Thank you for sharing your family dinners with us.
Best recipe out of all of them on youtube. Needed to put foil and skim off bubbles in the other ones, but this one is simple and delicious.