Lucas Sin Shares 5 Ways to Make HK-Style Egg Sandwiches | In The Kitchen With
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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 …
Check out the full recipe here: https://f52.co/3zntXCg
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.
I am in love with this man.
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.
Daddy?
Oh my God, let's take a second to appreciate that beard tho. My man Lucas Sin is looking hot!
MSG FTW!
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.
That beef satay not on skewers but same flavours🧡awesome!
So informative! I’ve not liked the bloody grassy tastes of many many kinds of beef but like some beef satays. I just learned why!
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!
The starch isn’t really an emulsifier, it works by binding with the proteins in the eggs, preventing them from becoming too tight and forcing out moisture. So this technique keeps eggs from becoming both tough and watery, but the mechanism of action isn’t really emulsifying.
Master chef, food historian, cultural anthropologist, …. A pleasant way to spend 20 minutes.
This just popped into my recommended viewing and I had to click!
When Lucas says Chicken Powder, as in the marinade for the Satay Beef, does he mean literal powdered chicken or chicken bouillon?
Mythical Kitchen “eat-slurve” technique.. nice…
I came here for the snack, and I am not just talking about the food.
Real chefs wear aprons! Breakfast for lunch and dinner.
Lucas you are the best. I always love your cooking style.
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!
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!
Lucas your another one of my favs with your excitement for cooking. I love your sharing of culture & recipes/techniques with us, your amazing !
Subbed recently just based on Lucas' last video. This one is equally good. As long as he's around I'll be watching.
He's excellent at explaining 👍🏼👍🏼👍🏼👨🏻🍳🏆
Not gonna lie, I was distracted—he's gorgeous. 🤷🏾
Lucas Sin, my man-crush. Handsome, confident and articulate. I can watch him cook all day. Those hands😍
I love lucas, more lucas!
Love all of your HK style cooking with English explanation
I like using white pepper more too. Love the vid!
Always excited to see another Lucas Sin vid; his love of HK canto cuisine brings a smile to my face.
Dude you were killing it ,EGGYEAH m/
Lucas repping HK to the fullest!
Minus the cornstarch slurry this is the only way I know how to make scramble eggs, the way my mum taught me!
Thank you. I just made it .
I tested and it's amaaaaaazing!!! Great! Never, never tasted eggs like this before
Wontons?! Don’t you threaten us with a good time!!
Laqué Testing Chopsicks 😄😍🤩
Too complicated LOL
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!
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!
Best presentation of HK scramble I've found. Teaches fundamentals. Thank you
Wait are we putting the cooked egg in the same bowl the raw egg was in? Looks great otherwise
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 usually prefer a fried egg sandwich with crispy edges and soft yolk but inverted toast and sate beef has me sold.
When using the Libby's pumpkin pie recipe take a level tablespoon of corn starch with a tablespoon of milk from the recipe making a slurry. Add to the other ingredients and bake as you normally would. This keep the pie from weeping liquid when cooled it also makes the pie texture creamy and smooth. Just saying.
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.
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.
Excellent presentation recipe and overview of the yummy looking HK Eye Candy snacks