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

[@food52]

Check out the full recipe here: f52.co/3zntXCg

[@MrDW72]

YO HTANK YOU FOR USING CHOPSTICKS WHILE COOKING CHIENSE FOOD!!!

[@markswayne6326]

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.

[@markswayne6326]

I made the recipe. The eggs were delicious and had an excellent silky texture. It come together quickly and tastes great. A stellar technique.

[@reneemarquez5258]

He’s passionate, informative and easy to understand. His calm yet funny demeanor is so enjoyable.

[@robynkrest8178]

And sexy...dont forget that

[@D4NNYF00]

And handsome

[@scouthanamura2380]

absolutely best to me, presentor's style is so informed and friendly.

[@D4NNYF00]

@@scouthanamura2380 agreed

[@johndoe09876]

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.

[@josemartinhalle7923]

Lucas is a master of explaining the "WHY" with passion, conviction, and most of all extensive food knowledge. Love all his videos!!!!

[@kyyte]

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.

[@garrickwong2069]

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!

[@yajairaortega3905]

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.

[@pourquoipa5]

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!

[@pigeonlegs7738]

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.

[@angelinachann2786]

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.

[@TheOrangeblorange]

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

[@robertbrewer2190]

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.

[@phoenixko8488]

I am a Hongkonger, and this guy deserves a lot more views and likes. The satay beef and eggs are spot on ❤️

[@tcnguyen1987]

GIVE THIS MAN HIS OWN SHOW!!!

[@sxstrngsamurai13]

Always excited to see another Lucas Sin vid; his love of HK canto cuisine brings a smile to my face.

[@ghgfjfgkghdfh]

This technique of using the residual heat to cook the eggs is blowing my mind, so smart and simple.

[@pohau80]

He is honestly the best advocate of the humble old world Hong Kong cooking.

[@JG-no3iz]

Lucas is the best. Always spot on, great instruction and believable passion for his craft.

[@icalledthevoiditwent2voicemail]

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.

[@Satans_lil_helper]

I'm an egg fanatic, so I'm making this for dinner. That starch emulsifier is genius!

[@gimjyu]

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.

[@user-tz9jh6pv2j]

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.

[@catherineescobar3123]

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.

[@sengming]

Yay another Lucas Sin video!

[@channinggroup2513]

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!

[@b00mt0y]

Man every hk classic he makes my gma has made for us at home. Thanks to the chef for bringing back the nostalgia

[@jen-freedom-and-peace]

Lucas - you need your own channel - I am obsessed with your videos!

[@matthewedey]

Love seeing Cantonese cuisine representation from Lucas. While I have never been to the area in China, for many years I lived in a Cantonese part of San Francisco, where I had many amazing foods that you don't really see in typical American Chinese restaurants, like these egg sandwiches! Rock Cod in the egg and corn sauce was another one of my favorites.

[@TheAmericanClassicist]

Lucas Sin is simply the best. He provides all the information necessary + more.

[@ciganyweaverandherperiwink6293]

One terrific thing that KZbin has taught me is that there are literally endless ways to cook eggs. Love it. 👍

[@kidyuki1]

I can and will watch anything with Lucas Sin in it.

[@DriveBySusy]

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!

[@mrkshply]

Best presentation of HK scramble I've found. Teaches fundamentals. Thank you

[@CopperPudding]

the introduction to the satay beef had me rolling 😂

[@greentealover1269]

Lucas is super knowledgeable and makes food that I am not super familiar with feel approachable. Also, he is pretty cute and I low-key have a crush 😻

[@li_tsz_fung]

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.

[@grandmundi7107]

Hokkien that is

[@ianlee7786]

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!

[@buffalotomholt]

I really can't get enough of Lucas! I've binge watched almost everything he has on youtube!

[@pantsman9]

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.

[@thinice2k]

I’m a simple man I see Lucas Sin I upvote

[@mandyz5041]

Lucas is my favorite cook for online cooking shows. He is just so knowledgeable and smart.

[@MingWLee]

As a Hong Konger, I pretty approve of the way that Lucas to make these egg sandwiches, nicely done and very thoroughly on explaining how to make them! However......he missed one other famous egg sandwiches, which is Sliced beef egg sandwiches. The beef pretty much marinated at the same way but WITHOUT the satay sauce, by doing so, when pan frying the beef, the juice comes out got mixed with the egg mixture. I believe it would be easy for Lucas to recreate this egg sandwiches as he has already done both part. Once again, good job very well done, Lucas :D

[@53pittmanjt]

The scrambled egg prep tutorial running up to around the 4:30 mark is pure gold. Mr. Sin’s simple tweaks to the egg mixture transforms the humble egg into a completely new delicacy. Not sure what the touch of starch slurry does exactly but ADD IT. For fats, experiment with butter and/or a dollop of heavy cream. This is transformational, really, and not AT ALL just for scrambles.

[@nativegurl8886]

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! 🥰

[@engineerncook6138]

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.

[@zachchang6891]

He’s really good at breaking it down and out the whole things together.

[@fenamterra]

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. 😅

[@notEggsLamar]

adding the slurry to the eggs is one of those brilliantly simple techniques that makes so much sense

[@Hopmad]

Yes! Finally know how to make proper HK STYLE EGGS! Born in HK 🇭🇰 but raised up in Canada 🇨🇦 so happy to make authentic HK Egg-sandwich!

[@danielaggeler9263]

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.

[@MichaelAlthauser]

Lucas is a really fantastic presenter, and this video was a pleasure to watch.

[@m.a.franklin3763]

Lucas your another one of my favs with your excitement for cooking. I love your sharing of culture & recipes/techniques with us, your amazing !

[@violetviolet888]

4:36 For anyone concerned about plating the cooked egg back into the bowl of residual raw egg, not to worry. It gets cooked. The reason is due to "carry-over cooking" which is well known in the culinary world. The temp of those eggs are actually *rising* even after he plates them. That little bit of raw egg will absolutely rise to above 144˚F in that room temp bowl by way of the residual heat from the cooked egg which is much hotter. 144˚F is the minimum safety standard by the Health Department. Try it: Make the egg as directed and pour it directly into the palm of your hand. It will heat your hand more than you can stand. It's the same science that informs chefs to never actually cook steak to 125˚F for medium rare or pork to 145˚F for medium doneness. If you are a professional who knows what you're doing ALWAYS pull meat a few degrees _before it reaches the desired temperature_ because you know that meat temperature will continue to rise even after you plate it-achieving the desired end temperature that you do not want to go over. This ensures delicious tender meat. Look it up: "Carry-Over Cooking"

[@mahna_mahna]

The part on the very bottom might have gotten cooked, but not all the egg up the side of the bowl. Cross contamination is just best avoided, when all you have to do is use one extra bowl.

[@violetviolet888]

@@mahna_mahna The U.S. Department of Agriculture (USDA) considers it safe to use in-shell raw eggs if they are pasteurized. See: "Shell Eggs from Farm to Table" Food Safety Inspection Service, United States Department of Agriculture. Every person cooking this dish for themselves can make their own decision.

[@mahna_mahna]

@@violetviolet888 Yes. But these are almost definitely not pasteurized. Hence, not safe.

[@violetviolet888]

@@mahna_mahna Are you with the staff of Food52 in New York City and did you not purchase the eggs from a grocery store? I can assure you Lucas Sin never got sick from eating the sandwiches he made.

[@mahna_mahna]

@@violetviolet888 C'mon, be realistic. If a chef is doing a recipe video and teaching you how to make something and is using pasteurized egg, _they're going to point that out._ You're just being ridiculous now. And yeah, _most_ people won't get sick from raw eggs _most_ of the time. But when you do (or someone you cooked for does), you'll regret it.

[@Woodie-xq1ew]

Crispy spam and soft scrambled eggs, breakfast of champions

[@robertkinkhorst5697]

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!

[@SoftEarthHoney]

Idk how I ended up here but I’m glad I did. This chef is so calm and informative! And the eggs!😋

[@EdLau]

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.

[@sophiaisabelle01]

Sandwiches are everyone’s go-to snack. You can’t go wrong with a simple sandwich on hand while heading off to your responsibilities for the day. Lucas here seems like he really knows what he’s doing. Egg sandwiches by far could satisfy a particular individual’s appetite and they would probably go around asking for more.

[@carolinamonasterios1568]

I love how informative he is, truly addictive and just admire all the knowledge your sharing. Can't wait for your next video.🥰

[@toothfully8176]

This guy was captivating to watch, fantastic teacher and instructor! And probably cook :)

[@Regalman]

As a Black American when I went to HK and had breakfast I said these are the best eggs I ever had in my life.

[@yes_eu_can]

Hong Kong scrambled egg sandos are ICONIC. Thank you, Lucas!!

[@jttennyson]

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!

[@gyrene_asea4133]

Excellent presentation. The melange of so much of especially Chinese food from different regions with completely separate cultures is fantastic.

[@dmays67]

Damn! I'm only now crying for all the glorious additions I could be making to my breakfast tomorrow 😥 No matter. Will use this inspiration very soon! Thank you!

[@buggydust]

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!

[@OSheaDean]

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.

[@violetviolet888]

OSheaGreen: "super fried & bubbly, crispy" the BEST.

[@FlyingHat]

Bro you are so knowledgeable that I really wanted to leave a comment. My parents are Cantonese and you are teaching me real stuffs right now.

[@TheNinnyfee]

So many techniques in one egg sandwich video, thank you for providing such value. ♥️ My favourite condiment for egg sandwiches so far is Patak's (you can make it fresh or buy other brands, I am adding the brand as a flavour reference) Indian brinjal (eggplant) pickle, highly recommend. But I will definitely try saté beef, this looks so good.

[@jinntakk]

l adore how much Lucas loves HK food so damn much.

[@nomad_manhattan]

As a fellow Hongkongan this video makes me smile and homesick at the same time 💗

[@feno.]

I was watching this video with food on my hand, but I have to stop eating just to focus on how gorgeous those egg sandwiches are. Definitely gonna try these recipes!

[@SquidandCatAdventures]

I tried this technique for the eggs this morning and enjoyed it. I also toasted the bread on the inside which I would not typically do. My fav free range eggs have a deep orange yolk and I don't normally eat my eggs scrambled so it was also fun noticing that the scramble comes out with an orange tinge (and not the bright yellow look). Love the embedded recipe too.

[@dr-k1667]

Thank you SO MUCH for the vegan option of pork. I went to Goggle immediately to find where I could source the Omni Pork and my local Sprouts Supermarket and Whole Foods carry it!! Thanks also for sharing your food culture and some of the complex history of the region.

[@no120992]

love the authentic cultural context. what an awesome chef and teacher.

[@timothybrown9578]

Love this video. As a lover of American and Eastern style egg sandwiches, this was the perfect video.. Thank you!!

[@gd-mn2yw]

Have made corned beef and spam and eggs sandwiches many times. But...DUDE...egg and beef satay?!?! Whole new level. I am gonna make because it looks so good. Thanks for the great tutorial, as always.

[@jesussalinas3947]

My favorite thing about this is his Mise en place. Every single ingredient got it’s own stainless steel cup or glass. The use of long chop sticks vs his pocket chop sticks. These small details are why Lucas is so dope!

[@pearlriver7]

the comment section on lucas sin videos are always my favorite place

[@ksundar22]

love the scientific way he is approaching the elements of taste!

[@davek8706]

I have never seen scrambled eggs with such wonderful texture

[@cirqueduso_ness]

I must have watched every single Lucas Sin video there is on YT 😂 I need more videos please 🥺

[@OptimusWombat]

Lucas needs his own channel.

[@Yosaphina]

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!)

[@elboxeo403]

Love the egg sandwich brother. Just made it. Cheers from France

[@mayakamal9135]

really love his passion and his way of explaining things!!!

[@beacheung]

Something about cooking and plating with chopsticks speaks deeply to my soul.

[@sharonicali]

Watching this video is making me super homesick!!! I grew up eating corned beef scrambled eggs 蛋牛治 in HK (with a cup of HK mile tea). I miss the flavor and texture of the sandwiches. I know there are plenty of HK cafes in California but nothing beats the ones at home.

[@Onefistfury]

Lucas and his Brother Johnny both have good content, just in different fields

[@gblack2]

Just made the first recipe for Sunday breakfast, the softest pillowy eggs ever, the best recipe so far and my husband agrees! 😊 Thank you!🙏

[@goodman4773]

Best cooking channel ever.

[@arnonum4137]

Thanks for talking about a vegan/vegetarian version! Also I love how you talk about the culture and traditions! Thanks a lot

[@BB-oh5vm]

He just made the most beautifullest creamiest eggs. I am definitely going to incorporate this turning off technique and work with this.

[@josephsf2452]

He is the new up and coming chef! so easy to watch. and handsome too!

[@hiltp1008]

with the price of eggs being so high ! YES! it must be treated and cooked like this! so delicate and beautiful! I especially like that you included Spam and Corned Beef... 2 products that are not tasty to some people.. - Being from Hawaii - I really love the way you celebrate them! thank you Lucas for sharing!

[@artistsComplex]

I want more of Lucas Sin, please & thank you 🥰

[@samwisee]

Love it! These are the food I grew up with as a kid. I make some (slightly) inferior variation of HK style scramble eggs at my house and my wife always asked me how I made my eggs so fluffy… I’ll definitely give this a try!

[@Unitedbambu]

Lucas you need to create your own nostalgic HK recipe channel.

[@tommyharmon214]

I made this today for lunch and it was incredible. Thank you, Lucas!

[@madamhummingbird]

I really enjoy your style of cooking. I'm inspired to make all the recipes you showcase on Food52. Thx for sharing.

[@souphow-to-soup]

Am from Hong Kong too. YOurs is totally authentic. Love it. Subscribed.