Lucas Sin Shares 5 Ways to Make HK-Style Egg Sandwiches _ In The Kitchen With

Egg sandwiches , specifically Hong Kong style egg sandwiches .

So these are egg sandwiches that we call from Hong Kong style diners called .

And I have pretty vivid memories of eating these egg sandwiches um because they're quite special .

The eggs themselves are ridiculously fluffy .

They're really layered , they're custardy and Hong Kong style scrambled eggs have a couple of little twists in them that really make them .

Uh I think special and not like most egg sandwiches that we normally get in the United States .

We are going to be doing a couple of variations on this egg sandwich .

But first and foremost , we'll start with the basic Hong Kong style scrambled egg recipe .

This is a recipe I've worked on for a little while .

I do like it like this a lot with the additions .

So eggs first , the freshest possible eggs .

We're looking for Silky , we're looking for fluffy .

We're looking for emulsified and incorporated key ingredient , evaporated milk , evaporated milk or even any other type of milk is going to introduce a little bit of fat in there .

That's gonna give it that silkier texture .

We're also going to be adding a little bit of water to our corn starch or our potato starch to make a slurry .

And this is the emulsifier .

This is the same type of slurry we use to thicken sauces in a lot of Cantonese cooking .

And when we add this to the egg , it's in to make sure that all of that oil and all of that water inside the yolk and the egg white , it's in the evaporated milk and the oil and all these other things that we add to it .

It's gonna make sure that all of it comes together and holds together .

One of the biggest problems with scrambled eggs often is after you make a really delicious fluffy s scrambled egg , it loses water after it sits for a little while .

This prevents that from happening .

This technique sometimes is also known as so a style um slippery egg or a , a , a slick , a silky egg .

And this is the type of thing that we use for banquet cooking as well .

A little bit of oil to give it a little bit more fat and a little bit more slipperiness .

The seasoning is salt and a pinch of white pepper for balance white pepper is slightly fermented .

So it just gives it a little bit of that kick .

And Hong Kong people tend to prefer white pepper to black pepper .

Anyway , we're gonna mix this all together really well because the name of the game is a multi .

And what you're looking for is you want to get rid of as many of these like streaks of egg whites as possible .

OK .

How's this ?

Cool .

So , usually in , you're gonna cook this on a griddle that has a basically non-stick seasoning on top .

You want to use a non-stick pan or a walk for this and you think that has a large surface area that is in contact with your heating element , we're going to cook this egg .

It , it's gonna come together in like 10 seconds when they cook this egg and they're gonna return it back to the bowl , toast the bread and then plate the eggs on top of the bowl with a , with a spoon , which is basically how actually do it when they're doing large orders .

Now , pan needs to be hot .

We're aiming for layers of custardy egg and in order to create those layers , there's gonna be a solid sheet of egg that's gonna form when it comes in contact with a hot pan .

And then we're gonna push it around with a spatula with these decisive pushes to create more layers and fold it over that way .

So pan is starting to smoke .

So that's when you know it's hot enough .

We're gonna give it a little bit of oil , actually , not a tiny bit but not quite generous , a good amount of oil and then we're gonna move it around and we're gonna wait for these ripples .

You see those ripples in the middle .

That's when you know , your oil is ready to go at this moment in time .

What's gonna happen is we're going to wait for that to smoke and then we're going to turn it off .

Eggs are going to go in and I'm gonna push it around almost immediately start pushing it around .

All I'm doing is moving it , moving it .

And every time I leave a streak , more egg layers form .

Ok .

We're just using the residual heat because my stove isn't even on .

You see that how custardy it is and how emulsified it is barely picking up any color at all .

Right .

At the end , when I have the shape I want , I'm just gonna let it sit and let it all settle .

All the water and oil is going to settle and then the whole thing is going to come off .

That's a Hong Kong scrambled egg straight into the bowl .

I think this is the best scrambled egg in the world .

Now that the egg is done , we need to toast our milk bread and build the basic Hong Kong egg sandwich .

Let's talk about bread real quick .

This is milk bread .

That's a preferred type of bread for me .

Anything that's nice and fluffy and doesn't have too much stuff in it .

It's called milk bread because it has milk inside the milk and the bread makes it a little bit more luscious .

A little bit more fluffy almost the way brioche is .

We like to take the crust off because this egg is so fluffy .

You really don't want anything to get in the way of you .

Your palate and the silkiness of the egg .

The other thing about this bread is my dad .

And most I want to say most Hong Kong people tend to prefer their scrambled egg sandwiches untoasted because of the fluffiness of that egg .

But I do love that flavor of toasted bread .

So what I like to do at home and this is not standard practice is to toast the inside of the bread to give it that flavor , but not the outside .

And so that way when you serve it , it's a fluffy untoasted white on the outside and then you get a little bit of that caramelization in the toast uh in the inside layer .

So butter and then we're gonna toast bread like every other like like like how people toast bread , mop it around soak up some of that butter flavor .

I'm doing it in a cast iron pan because toast is a little bit better when it's toasted on a griddle .

It seems for me to be a little bit more even toasty flavor in the middle .

OK .

That's good .

That's one .

Oh , gorgeous .

That's a second .

I think the shape of the egg kind of fits in here .

So this whole guy is gonna come out OK .

There's that gorgeous luscious egg dude .

OK .

Three seasons .

So we don't have to mess with it too much and the top is going to go on , press it down a little like all egg sandwiches .

You need it to .

At here .

The shape is important here .

Fix the sides because we're being fussy about the egg in the first place .

Might as well get everything tight , compress it a little bit , right .

Try to get the edges lined up and then bye , just straight in the middle .

Super gentle again , untoasted bread .

So the bread knife is essential .

OK .

That's what I'm talking about .

See those layers so delightful .

That's what I'm talking about there .

Shoot basic egg sandwich , toasted on the inside and toasted on the outside .

Super fluffy , not a lot of color on the egg but a lot of volume .

Good uls .

You don't see too much sort of like striation of like egg white and egg yolk and stuff .

But this is pretty much ideal salad , egg sandwich .

Oh , that looks so good dude .

Here's a classic Hong Kong salad egg sandwich .

We're gonna make a couple of variations utilizing a couple of delicious salty staples of the Hong Kong diner .

You know what I like to do in food .

52 videos embed other recipes that barely have anything to do with a primary recipe and insert an entirely new technique that is just supplemental content to the primary source of content point is we're doing a whole stir fried beef recipe secretly hidden within an egg sandwich recipe .

I bet you didn't see that coming .

So this is sa beef is a funny little thing .

Sa beef is a Southeast Asian dish obviously .

Um merely I want to say that most of this influence comes from Indonesia .

But in and of itself , the ideas of and some shrimp paste could come from other parts of Southeast Asia as well .

Sa in Hong Kong however , has taken on its own flavor and it really is kind of a peanut sauce it's built off of , I suppose confusion might be one way to put it .

But confluence of Southeast Asian cultures and southern Chinese cultures , basically , it's a marinated stir fried flank steak .

It's a staple in Hong Kong salad , Chatan tanks or Hong Kong salad diners .

And so therefore sometimes it makes its way into the egg sandwich , which is a staple within these Hong Kong diners .

So first things first is flank sake .

This is beautiful flank steak that we've sliced slightly on the bias against the grain .

We're going to squeeze it with a bunch of flavor and let it marinate for at least 30 minutes up to three days .

Um There are a couple of important things in here .

First and foremost , from the seasoning perspective , we're going to put some white pepper chicken powder or MS G as an Umami booster , some cooking wine to get rid of some of those gamey grassy bloody notes , dark soy sauce for color light soy sauce for sodium oil So oil is gonna help velvet .

That beef .

When we cook it , the oil that's gonna coat and protect the outside is gonna help the texture and get it a little bit slipperier .

So it's important here , cold oil , even though we're stir frying with hot oil later for the texture , there is a little bit of water here that we're going to mix into corn starch or potato starch .

That's the layer of protection that's gonna go over the beef .

And we're going to add a little bit of baking soda .

Baking soda is a traditional meat tenderizer that produces the type of texture that is commonly associated with a lot of Cantonese um sliced beef dishes , but certainly saa beef .

So all of this liquid of starch water , baking soda goes in as you can tell there was a decent amount of water in here .

So we're going to squeeze it all together .

The leftover marinade here is going to form the basis of our sauce .

Do not be afraid of really handling and tenderizing that meat by squeezing into it .

What's gonna happen after you first start squeezing this is you're gonna notice that a lot of that liquid is going to be absorbed into the beef , which is gonna help its texture .

After it sits for about 30 minutes , you might notice some of that water leaking out again , which is totally fine .

Again , excess liquid becomes sauce .

Once all that's together , put this into the fridge .

Let it marinate for at least 30 minutes up until three days .

Two steps here .

First and foremost , we're going to be searing off the beef to get a little bit of color in there .

So , in a walk or any sort of heavy skillet lay a little bit of oil .

Wait for it to smoke , wait for it to shimmer and don't overcrowd your pen .

But beef is going in gonna go half of the time looking for color .

So I'm not touching it too much in the beginning .

Smells good .

Natural sugars in the soy sauce are gonna caramelize a little bit of sugar in that chicken powder .

Everything's gonna come together , the sugars in the wine are reducing .

Starting to see the edges pick up color and they're gonna start moving .

It just looking for color here .

This marinade is really almost a basic Cantonese beef marinade with the addition of the peanuts and the shrimp paste and the cha cha later that's gonna make it into a true cha cha beef .

Ok ?

Once it's not pink anymore or red , take it out .

Thank you .

Take as much of that as you can round two .

This is not to fully cook it .

This is just to get a little bit of browning and caramelization on the beef .

If we did it all at once or if we did it with the sauce , we wouldn't have that kiss of color and it's funny .

And um Chinese kitchens cooking it to this extent isn't called cooking it , we call it .

So we're cutting short the rawness .

So we're just killing the rawness of the meat , but we're not cooking it all the way .

And beautiful beef is cooked halfway , as you can tell the meat is actually quite tender .

So because of that baking soda and that protection from that starch in that same pan , we're going to activate some aromatics , a little bit more oil to help get the party started .

Shallots shallots go in first because garlic tends to burn but garlic chopped can go in next .

And this is a little bit spicy .

But our chili is just one , not for an immense amount of heat , but for a a small pot , start to get everything to soften .

Cook a little bit of that aggression out of the chilies .

Once you start to pick up a bit of color shrimp paste , this is technically , this is a type of shrimp paste that I like to use .

This is Thai shrimp paste .

It's almost conserved in soybean oil , bright red and sauce sometimes translated as Chinese barbecue sauce .

Even though that's exactly what it isn't .

It's made from dried fish , um salted fish , um traditionally coconut but not in the Taiwanese version that you can normally buy .

Nowadays , saute all of it until the flavors start to come out .

Just a couple of seconds .

No more than 30 seconds .

Water is gonna go in with the peanut butter and this is the basis of our sauce .

The peanut butter is a thickening agent , but also obviously we want some of that nuttiness and we're gonna bring this all together , let it simmer for maybe just short of a minute , just to reduce it a little bit and bring all those flavors together Cantonese style saute sauce .

A lot of elements of what people know as curry but evolved or changed for a Cantonese palate .

So beef is going back in , everything comes together .

There you go .

I'm just gonna cook for about a minute or so you want the beef to finish cooking .

You want all the flavors to meld classically .

This saute beef in Hong Kong , cha cha tang is served over instant noodles .

Um Occasionally you will see it inside of a sandwich and I actually quite like it and the egg sandwich because the flavors are so intense .

So I'm not looking for too much sauce on the bottom of the of the pan .

I want everything to come together and I want the beef to just finish cooking .

Call that a day beef .

Let's taste it actually so good , so soft , so tender because of that bacon .

So it's so classic Hong Kong .

So that's a basic set that we're gonna use inside of one variation of the egg sandwich .

After that beef , more bonus variations on a very simple recipe .

We're going to make uh probably my favorite version of the sandwich , which is so that's corned beef or technically translated from salted beef .

This is the corn beef that comes in a can brought over by the British left in Hong Kong .

Like very many other shelf stable products .

A very affordable entry way to European culture , European food culture , so to speak .

And there for that's the basis of these Hong Kong style diners that are really a Hong Kong re appropriation of European sort of tea house .

Um uh cafe culture , really simple , like most other meats because the cooking of the egg as you've seen is so quick , we need to make sure that everything inside of that egg mixture is cooked and already delicious .

Corned beef is really well salted .

And it's also got a lot of fat in it .

So over a medium high heat to medium high flame , you're just going to toast the corned beef and let that fat naturally render out .

We're just trying to get this crisp and get it delicious .

And we're gonna mix this into the egg mixture in a second .

The type of corned beef that has little potatoes in it also quite delectable in this setup .

But it's nice because in this recipe , the corned beef seasons the egg .

And so you have this like nice these nice salty caramelized bites with the luscious silky velvety egg .

By the way , there's a vegan spam out there called omni pork .

That is very good , surprisingly good , nice color on there .

I'm just going to take it off .

That's the corned beef ready for the egg mixture .

We have some spam on hand .

Spam is also a very important part of tan and obviously spam egg sandwiches .

So spam in a nonstick pan , in this case , a nonsick wok raw , not raw but dry , there's a bunch of fat in there that's going to render out slowly before this is a little neat trick for your spam is as the fat begins to render out , it'll free itself from the pan .

Before that , the meat and the pressure that's created from the heat going into the meat is going to help stick it a little bit to the pan , which means that you're gonna get a nicer even brown color .

I bet this is the most amount of concentration anybody in this studio has ever spent searing spam .

This is actually OK right now .

So OK , seared spam , beautiful salty companion to the eggs .

So here are all the variations , the corned beef , the sa , the scallion and the spam .

And we have the basic egg mixture that we showed earlier , set up ready to go .

We're gonna make some variations for the corned beef and the scallion .

The tradition usually is to mix that uh ingredient into the egg mixture and cook it all together for other things like ham or spam or even bacon , maybe you would do or sa beef .

We're going to plate that separately on the in one layer and put the egg over the top before we serve it .

Otherwise , the cook of the egg is almost exactly the same .

Makes sense .

Corned beef first , corned beef first .

While that's smoking corned beef , going to go into the egg .

It's quite salty .

So we're gonna use about half of it since the corned beef is already cooked .

The cook on the egg is exactly the same .

Just whisk it all together to make sure it's well incorporated .

Well , all around the sides , wait for it to smoke , wait for it to shimmer as it's doing .

Now , turn it off eggs , go and go in .

Just let that egg finally set .

Yeah , ready to go the scallion into the egg mixture .

Scallion is gonna give it that nice onion nis classic combination .

Honestly , Chinese cooking in and then these two , I'm just cooking normal .

We're gonna assemble the sandwiches same as always toasted side in untoasted out .

He's a scallion .

OK .

It actually fits quite nicely over the top .

This thing , the bread is so delicate corned beef .

Dude .

Look at this ridiculous for this one .

Let's lay the sat down .

Hi , spam and egg .

The most standard one .

This one is probably the nicest looking one before we sign off .

Kind of check your work .

Look at this guy egg sa this is a slightly more creative , not super traditional one but you know , mm actually the best egg sandwiches ever like I'm not even joking the way that the bread gives way into the , like how eggy it is because all of the fats and the , and the liquid , everything in the egg is so homogenized .

Um , and it's seasoned so delicately with the slightly over salted meat .

It's like , so balanced .

It's like everything you want in the egg sandwich .

The recipes are on food 52 next time I'm going to be making some .

So , keep an eye out for that .

Yeah .

For , um .

Mm .