Lucas Sin Shares 5 Ways to Make HK-Style Egg Sandwiches | In The Kitchen With
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- Опубліковано 7 тра 2024
- Lucas Sin is back to teach you how to make Hong Kong-style egg sandwiches along with a few popular versions to level up this simple but tasty meal. Whether you use corned beef, spam, scallions, or beef satay, one bite won’t be enough and you’ll want to make this over and over again. GET THE RECIPE ►► f52.co/3zntXCg
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VIDEO CHAPTERS
00:00:00 Intro
00:04:49 The O.G. Sammy
00:07:54 Satay Beef
00:15:41 Corned Beef
00:17:28 Fried SPAM
00:18:26 Prep Your Egg Sandwich Variations
00:20:16 Slice & Eat Your Sandwiches
PREP TIME: 15 minutes
COOK TIME: 15 minutes
SERVES: 1
INGREDIENTS
Eggs & Sandwich Assembly
2 slices milk bread (crusts optionally but ideally removed)
Butter, for toasting bread
3 large eggs
1 teaspoon neutral oil, plus more for pan
1 teaspoon potato starch
1 tablespoon evaporated milk
1/4 teaspoon kosher salt
1 pinch white pepper
Filling Variations
Corned Beef Variation
4 ounces canned corn beef
"Satay" Beef Variation
350 grams flank steak, sliced thinly
1/4 teaspoon baking soda
1/2 teaspoon chicken powder
1 pinch white pepper
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon potato starch
2 tablespoons neutral oil, plus more for searing
2 medium shallots, chopped finely
4 garlic cloves, chopped finely
1 Bird's Eye chile, chopped finely
1 1/2 tablespoons Shacha sauce
1/2 teaspoon shrimp paste
1 tablespoon peanut butter
Scallion Variation
2 scallions, sliced thinly
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Check out the full recipe here: f52.co/3zntXCg
YO HTANK YOU FOR USING CHOPSTICKS WHILE COOKING CHIENSE FOOD!!!
Excellent video with great discussion of techniques. More of this please.
I know it's kind of a nitpick, but the linked recipe doesn't list the 1 tablespoon of water that is mixed with the starch to make a slurry in the ingredients. These little omissions make recipes a bit more effort to prep for a just bit more confusing for less experienced cooks.
Still, a really great video and a recipe I look forward to making myself--like 9.5 out of 10 stars. Thank you.
I made the recipe. The eggs were delicious and had an excellent silky texture. It come together quickly and tastes great. A stellar technique.
He’s passionate, informative and easy to understand. His calm yet funny demeanor is so enjoyable.
And sexy...dont forget that
And handsome
absolutely best to me, presentor's style is so informed and friendly.
@@scouthanamura2380 agreed
Lucas is gifted at conveying concepts with the perfect balance of information and imagination. Each technique unfolds as a story from its intention that nestles snugly into the memory. Learning from him is like hearing a melody and just knowing it instead of trying to memorize a to-do list.
Lucas is a master of explaining the "WHY" with passion, conviction, and most of all extensive food knowledge. Love all his videos!!!!
I love this man and want to eat everything he makes. He's charming, passionate, intelligent, and explains everything with such clarity and enthusiasm, each video is like the best class I ever took.
Everybody is raving about this guy for the exact same reasons and I find that really comforting and joyous. Also: the amount of people who skipped this video thinking it was all about eggs REALLY missed out on that fantastic beef satay tutorial. Bummer for them.
@@ciganyweaverandherperiwink6293 also i learned about baking soda to tenderize the beef. Definitely going to try that
@@PolySammo Yes!! McCormick make a 'meat tenderizer' powder which I suspect is essentially the same base ingredient renamed, ha! PS= I don't recommend it, I don't actually think the McCormick product does what it claims to. I tend to marinate meat by including nashi puree as the enzymes genuinely DO tenderise. Also, kiwi fruit and pineapple apparently will work too if you can't find asian pear/nashi. Suddenly craving bulgogi Samantha...argh! 😋
He is so adorable and informative.
Good cooking and good looking. What's not to love?
I’m 61, 4th generation Chinese and Hawaiian ancestry. I’ve been making eggs all my life with success. Tried this HK style scrambled egg today and was totally converted. Excellent instructional video especially the addition of the slurry. Mahalo Lucas! 🤙🏼🥚
I really appreciate the history and you taking the time to share the Cantonese language that most accurately describes the food or technique, rather than just translating it for westerners
Watching him cook is like having a friend tell you thousand years old secrets to why food is what it is. He is so engaging, it's indecent to look away.
Well I just made myself scrambled eggs with a cornstarch slurry and some cream (didn’t have any evaporated milk) and it has changed my scrambled-egg life forever. I can’t believe I was able to make them so good. Thank you do much for that little hint alone.
Lucas makes me crave HK cafe food like no tomorrow.
Also- I am so happy he shared his satay beef recipe. I love HK style satay beef - it's my litmus test for every new HK cafe I try.
Lucas Sin, my man-crush. Handsome, confident and articulate. I can watch him cook all day. Those hands😍
Absolutely! And as a woman, I love, absolutely love a man with nice hands. I don't think I could date a guy with like tiny hands or like tapered fingers LOL, or like weird nails I don't know I'm just I have a thing about hands so I get you, I get you!
Lucas really need to have more cooking shows like this. He brings to life nostalgia, history, flavor, culture, and experiences all through the love of food. Thank you!
I can totally agree on the fluffiness of HK style eggs. I used to live in Singapore and there was a HK style bakery near my place. My favourite thing they made was an egg, spam and mayo sandwich in a brioche bun. It was simply divine!
Gotta luv the cross-cultural aspects of that sandwich. So, what did they name it?
Hong Konger here - just tried the scrambled egg and it's insanely good. Soooo silky, sooo fluffy. Definitely takes me back to those cha chaang tengs in HK. Gotta try the satay beef recipe next!
I thought I knew basically everything there is to know about making an egg sandwich. One of my favorite things about cooking is that there's ALWAYS a different way to approach food! Stoked to try this out, especially into the idea of the bread being untoasted and soft on the outside with those custardy eggs.
You know what would make a great variation of this egg sandwich, slice some bratwurst or kielbasa in half and pan fry it and add sauerkraut.
God this is fantastic. He explains the what and the why so clearly. He's a pleasure to watch, I want a whole channel of this man explaining cooking to me.
He's fascinating. A great educator, a terrific cultural ambassador and an inspired chef. Double thumbs up, what more could anybody want from a cooking tutorial?
i love how much he loves this sandwich
Love the sound engineering of this video especially. The popping and sizzling in the hidden satay beef recipe was so great to hear.
As always, Lucas Sin's videos are so so entertaining and educational.
Thanks for the video! So great!
just would like the slurping muted. It caught me off guard when he slurped the beef satay sandwich at the end. hurts my ears but i do understand why they do it.
@@9199liz I love the slurps lol
Yay another Lucas Sin video!
I've only watched the beginning of the video so far, but I just wanted to say that I really appreciate how you subtly incorporated allergy-friendly language with the egg recipe, saying you could use "any kind of milk" or "potato starch" instead of corn starch. As someone who's allergic to both corn and dairy (among other things) that immediately stood out to me and hooked me for the rest of the video. It's a seemingly endless search to find allergy-friendly recipes, so I love it when creators include alternatives to make recipes inclusive for everyone.
I've just discovered this channel and Lucas is a fascinating presenter in many ways. The asides to the crew are always entertaining. The explanation of the the Chinese terms such as "cook the rawness out" and in another program "cooked water," "shrimp eye water bubble," and "crab eye bubble". "until oil dances" are so descriptive and immediately understood. Thanks.
I appreciate Chef Sin's thoughtfulness in preparing these stables of anyone growing up in HK. Making this accessible to a wider audience is such a good idea. I will say, though, watching this while having my coffee-and-donut breakfast makes my breakfast look so... inadequate. Thanks Chef!
The way he talks about food, the way he touches/makes food, the way he describes making food is so poetic and hypnotic. I love it, I love Lucas.
Can we get "I love Lucas Sin" shirts going plz.
You can see his passion for food, explaining in great detail on what you are looking to see. This recipe looks amazing I definitely want to try.
the introduction to the satay beef had me rolling 😂
I'm an egg fanatic, so I'm making this for dinner. That starch emulsifier is genius!
Lucas Sin is my absolute favorite to watch here. I'm always happy to see him teaching us how to cook 茶餐廳 and other foods. those sandwiches are gorgeous. the bonus satay beef recipe -- wow.
Lucas's narration is the perfect blend of informal yet professional. Really love his style. Here I am watching this video knowing full well I'm allergic to eggs and can't eat milk bread lmao but I'm so happy watching him get a perfect toast in that cast iron!
he's so good at patiently explaining the things i just had to learn to do instinctually and this is exactly the type of person who should be teaching people even the basics of cooking because then they come away with skills to make their own meals and experiment with what they have access to
I am a Hongkonger, and this guy deserves a lot more views and likes. The satay beef and eggs are spot on ❤️
Always excited to see another Lucas Sin vid; his love of HK canto cuisine brings a smile to my face.
I have such respect for Lucas! You deserve all the success in the world.
I will 100% need to try making this. I tend to prefer my eggs a tiny bit more set, just to the point that they no longer appear slimey, but I don't mind if they reach that state outside of the pan. Egg sandwiches are one of my favorite meals, partly because it was the first thing I ever learned how to cook, so I'm always game to try to improve it.
Just to note: using residual heat in the pan works best when your eggs are room temperature. Most Americans keep their eggs in the fridge and try to work with them straight from the fridge, which can suck enough heat out of the pan to make this method not work properly.
I love the little translation interjections where you break down what the words mean. I love how the various forms and dialects of Chinese all seem to go back and forth with the naming of things where some things are very literal and almost comically descriptive whereas some things get very flowery and attractive names with a lot of allusions and metaphor. That duality just tickles my sense of humor.
Subscribed because this is how cooking should be taught. Clearly, with all steps explained and with a clear love for the dishes
Absolutely love this video! Every time Lucas shares a recipe, I feel like I truly understand what it's all about and have no further questions. HK Egg Sandwich, PhD.
Love this recipe and how you explained it! So glad to have you representing us Hong Kongers and sharing with the world some of our fav comfy food to the world - with such passion, eloquence, and kindness. Thank you!
Informative and entertaining. Truly one of my favorite chefs to watch! And it's clear he loves his creations!
He is honestly the best advocate of the humble old world Hong Kong cooking.
Love how he educates, how to cook, where these dishes come from, and how things are pronounced. I have seen and searched his cooking vids. Worth watching!
Lucas your another one of my favs with your excitement for cooking. I love your sharing of culture & recipes/techniques with us, your amazing !
I really like his passion and explanations! I very much enjoy watching his teachings!
I truly appreciate the admiration and respect that chef Lucas gives to the history, tradition, and techniques of the dishes he showcases for us. It resonantes a lot with me as someone who grew up trying remember and hold on to with bits and pieces of my Cantonese culture experienced first hand when I was younger. A large part of me trying reinforce these precious experiences is trying to recreation and learning about the cultural context that these dishes were created in
Best presentation of HK scramble I've found. Teaches fundamentals. Thank you
Toasting the inside of the bread?!? My mind is blown!! 🤯🤯
Lucas Sin is simply the best. He provides all the information necessary + more.
Lucas - you need your own channel - I am obsessed with your videos!
Random fact learnt when I was eating satay beef noodle. You heard him sometimes call it sacha, sometimes call it satay right?
It happens a lot in Hong Kong. Some restaurant call it Satay 沙嗲, some call it Sacha 沙茶.
This type of food came from Southeast Asian as he said, and some people in China adopted it. They call it 沙茶. It is pronounced as Sacha in both Cantonese and Mandarin. But in some Southeast Chinese dialect, they pronounce 茶 as teh. This character means tea. And it's exactly the same reason why some country call tea as tea/teh, but some country call it cha.
Fabulous! Thank you for sharing your tips and techniques. Cannot wait to try!
GIVE THIS MAN HIS OWN SHOW!!!
I love how informative he is, truly addictive and just admire all the knowledge your sharing. Can't wait for your next video.🥰
Love him. Love the way he explains food/cooking. Simple. Clear. Yum
Your attention to the details of the texture of the bread and toasting on one side is exactly what I'm looking for in youtube cooking vids. Keep up the good work.
Love this man! Watching his videos, my mind can't help but being full of the pictures of those little hongkong cafes serving dishes he is introducing, the customer eating and the vibe. These eggs look amazing!!
really love his passion and his way of explaining things!!!
I love watching Lucas create. He’s so knowledgeable in his craft and ingredients, and his energy is both calming and entertaining. I love HK style egg sandwich, especially luncheon meat and egg. I grew up with Tulip brand and can’t seem to use any other brand. Going to make this for lunch! Please continue bringing Lucas back for more videos!
I have been waiting for this video most of my life and didn’t realize it. Visiting Hong Kong as a child and eating at Australian Dairy in times since, I never understood how or why the eggs tasted so good. Thank you!
This is the first instructional video I've seen by Lucas. I've seen him on other shows but more as a personality. I'm trying this technique this week!
Loving all these HK cafe recipes. I have a new found appreciation for these foods and how they’ve made these western dishes and made them their own
i love lucas' style of presentation. i am not at all an adept cook but im trying to learn and he makes it look so achievable. im very excited to try making eggs this way!
I can and will watch anything with Lucas Sin in it.
Yay!!! Thank you Food52 for this video. So yummy and delicious. I am referring to both Lucas and the egg sandwiches. I wish my boo Lucas much success, he deserves a book deal, own show...all of it. 😊 I love his voice, passion, techniques, creativity, and skills. This so made my day! 🥰
Although I watch several other food channels, I have to admit that I just enjoy Lucas the most! I wish he had his own channel, but I’m grateful that he collaborates with several food channels so we get to see, learn & eat delicious food!
Man every hk classic he makes my gma has made for us at home. Thanks to the chef for bringing back the nostalgia
Love watching Lucas Sin. I love HK style eggs - thanks for the pro tips/secrets (and recipe in a recipe)! And I can't wait for the wontons (wondering if he will be using the dried flounder powder!)
I really can't get enough of Lucas! I've binge watched almost everything he has on youtube!
Favorite she’d to watch because of the passion and delicacy he takes to make every dish to their best potential he can. Can’t ever go wrong with watching some Lucas Sin recipes! 🔥🔥
Lucas you are the best. I always love your cooking style.
Lucas is my favorite cook for online cooking shows. He is just so knowledgeable and smart.
The way Lucas shares food stories while cooking is top tier!
Also who would have thought you'd find a satay recipe hidden in an egg sandwich video.
I didn't know I needed these in my life, very excited to try!
Have several friends from Hong Kong who wax poetic about cha chaan teng food. Been there twice, but never tried it. Haven't heard of these egg sandwiches but will try them soon. Love you history lectures and explanations of how a recipe works.
One terrific thing that UA-cam has taught me is that there are literally endless ways to cook eggs. Love it. 👍
He is the love of my life actually.
Lucas, thank you for these techniques and methods you demonstrate here. I started cooking because I couldn't find good for you, good to eat, healthy foods. Cooks control mostly what is in the dishes they cook. And I've grown to enjoy cooking for myself. This is a very fine video.
Love all of your HK style cooking with English explanation
You are brilliant. Thank you for making these videos!!
Born and raised in NYC, there have been less and less HK/Cantonese food here over the years as Chinatowns have gentrified, and there are less and less immigrants from the Guangdong region, which makes it more and more difficult for me to get a taste of my childhood (there used to be so many good Cantonese restaurants).
I used to spend every summer in Hong Kong and get my fill, but with the CoVID lockdowns, that's been virtually impossible. It's July 2022 and that's still the case (argh).
So I've been watching every Cantonese/Hong Kong style recipe I could find. Glad I found these cha-chan-tang dishes!
Now...... one of these days, I'm gonna get off my ass and actually try making more of these.
I want more of Lucas Sin, please & thank you 🥰
I made this today for lunch and it was incredible. Thank you, Lucas!
I really enjoy your style of cooking. I'm inspired to make all the recipes you showcase on Food52. Thx for sharing.
Excellent presentation. The melange of so much of especially Chinese food from different regions with completely separate cultures is fantastic.
I so want to make this. Those sandwiches look amazing.
He’s really good at breaking it down and out the whole things together.
Subbed recently just based on Lucas' last video. This one is equally good. As long as he's around I'll be watching.
adding the slurry to the eggs is one of those brilliantly simple techniques that makes so much sense
Idk how I ended up here but I’m glad I did. This chef is so calm and informative! And the eggs!😋
I made this for dinner just now. So good! I used wonder bread instead, still good. I used the corn starch slurry for the first time, works like magic. The eggs are not wet anymore. Thank you!
Lucas Sin is really that dude. Love his videos.
This guy was captivating to watch, fantastic teacher and instructor! And probably cook :)
Love this video. As a lover of American and Eastern style egg sandwiches, this was the perfect video.. Thank you!!
This reminds me of when I visited HK with my best friend who is originally from there. We went to a local place and had this french toast which was absolutely delicious
Just made the first recipe for Sunday breakfast, the softest pillowy eggs ever, the best recipe so far and my husband agrees! 😊 Thank you!🙏
Such a great presenter; more please! I've not used a wok to do soft creamy eggs, only super fried & bubbly, crispy. Excited to try.
OSheaGreen: "super fried & bubbly, crispy" the BEST.
Loving Lucas' videos! HK food is amazing.
I love the way you cook and teach. I love how informative you are. I love the way you run through different synonyms so one can fully understand the scope of what it is you’re trying to describe. I am definitely committed to the content! I would definitely come back and watch you cook again. I learned a few techniques that will translate very well in into my Haitian/Caribbean style of cooking. I’m happy to see that our egg cooking styles are quite similar. I didn’t know I preparing a fancy Hong Kong style of egg when I made my eggs like so. The only real difference is I like my eggs cooked a little more well. lol don’t judge me. 😅
Hong Kong scrambled egg sandos are ICONIC. Thank you, Lucas!!
I’m a simple man I see Lucas Sin I upvote
Everything about this video is so legit. 1000% accurate to the cha chan teng experience. My favorite classic combo is actually just a slice of cold mystery ham for a foh tui dan zhe. Love the inside only toasting. Going to try that next time for sure.
BTW: Resting the egg a bit inside a square pancake mold on a plate helps with even distribution of egg across the bread.
Dude! Lol friggin fabulous eggs sandwich video. Thank you. It was a treat to watch.
Got up asap to try the recipes. 🤤
Sensational. Fun to watch and great go to recipe.