I never comment, but I appreciate Lucas and this production team's work. Easy to understand, rooted in a cohesive story, practically doable. I'll keep watching this kind of content.
Indeed, this is a genuine recipe/technique video. While bon appetit helped make food videos personality driven and entertaining, the food wasn’t actually the focus. Not here with Lucas Sin
Lucas is gaining confidence in front of the camera and he is just amazing. He's talented and very intelligent. Hang on to this young man. He's going places.
He's already been places! He has two restaurants, Forbes 30 Under 30, Food & Wine Best New Chef, etc. I'm sure this is some good cash on the side + exposure for him :)
I love Lucas Sin videos. It's like learning how to cook from mom but with clear explanations. I never understood why mom cooks her home cook food in a certain way until i learn from here 😄
I love love love love Lucas' videos. I learn how to make the recipes he's presenting, but he gives enough fundamental information for me to see where to improvise on my own. So awesome.
I’m ten minutes in and I think I learned three skills. Season soy sauce Water to attach plastic wrap to a dish Blow torch for bubbles and smooth surface (this one I saw in another video of his but repetition is educational)
This is the ultimate Chinese comfort food. There is a dessert version as well. Thank you for showing us how to make seasoned soy sauce. I’m glad you can speak both Mandarin and Cantonese. Bravo!!
@@nocct41724 0:06 he said two pronunciation. both mandarin, they are just two different way to call them in Mandarin. 5:48 he said those 2 names again but this time in Cantonese.
Steamed eggs are like the Cantonese kids’ Mac n cheese. Lovely soft comfort food. It was a favorite when I was growing up. I’m almost a senior citizen 😅. My grandma use to make it minced pork and baby clams, topped w soy sauce and a bit of scallion oil. And it’s a favorite to this day even w my new adult boys. 😊 will have to try this microwave method. I never mastered steaming so I’d do the French Bain Marie method which is so slow. But looking forward to quick silky steamed eggs.
I only ate this dish (with ground pork inside) as a child when my dad used to cook it and it was never my favourite (it also wasn't done as carefully and the top was all bubbles which is fine) and never thought to replicate it as an adult. Thanks, Lucas, for helping me appreciate this more. There are some things from childhood at home that I never really questioned whether they were specific to my parents or whether they were Chinese classics and it's kind of fun now to spend a moment thinking about how a whole lot of other people in the world also made this. It's easier to tell when it's at a restaurant, but I never saw these sorts of homey dishes at restaurants. Might even give this recipe a try.
ground pork, 2 eggs, salted egg + yolk broken around, mix it nicely, water to make the egg smooth, slow steam for 10 to 15 minutes, white pepper on top nyummm
@Emme H My mom would put noodles, wood ear mushrooms, and sometimes ground pork or small scallops that were dehydrated. Don't know if it'd be a different dish altogether, it was cooked more and much less smooth.
Same! I was shocked as an adult to find out--from a Japanese exchange student of all people!--that "tomato egg" is a classic Chinese home-cooking dish, and not just my mom putting two random ingredients together.
I have a Sichuan version of seasoned soy sauce on hand at all times -- it really makes a difference! I'll try your version, too. also, Food52 please note: more Lucas Sin is something we all want. thank you for keeping the "bloopers" in the video -- it's helpful to all to know how to handle it when issues come up for us, too. and things just cook differently in different kitchens -- it happens all the time!
This was my favorite dish growing up in a Chinese household. Thank you so much to Lucas and the Food52 team for this wonderful video. You took this beloved staple and elevated it. I could not be more grateful.
As an expat in China, this has been incredibly helpful, insightful and inspiring. I have lived here a year and half and have only incorporated 豆腐皮 (toufu skin) into my cooking. I was falling in love with cooking before becoming an expat but could not find my groove without non-western styles of cooking. This channel is oddly enough bridging a gap between western and eastern styles of cooking. And the whole trial and error thing is real!!!!! especially when pairing an old/new dish with same/different equipment. My kitchen is steamer, rice cooker and wok based. And it's been an adjustment 🥲 let me tell you. I'm used to microwaves and ovens (of which I have neither here).
I like everything about this guy! I especially love the fact that when something happens not according to plan they don’t edit it out! That takes guts and confidence!
Clicked so fast! Thank you for this wonderful history/food/culture/science class, it's always so entertaining and interesting and Lucas's voice is just so calming.
I never liked eating this kind of egg on its own, it's too smooth. But with the rice, it's absolutely amazing, that textural contrast between the silkiness of the eggs & the grains of the rice. Watching Lucas take a bite unlocked some deep long lost memory of childhood.
Lucas is awesome as always. Showing the fails teach us that we must adjust based on available stoves, ovens, pans and ingredients. They help us learn what right and wrong look like. And, Lucas' reactions are priceless.
Ok, Lucas has me hooked on this network now. At first I thought "25 minutes to cook eggs"? My curiosity got the best of me but man, was it worth it! Lucas' style of precision explanation has me walking away feeling confident in being able to get it right. Also, his displayed enjoyment really made for a visceral experiencing of the yum factor!
I appreciate these videos so much. It's more than just a recipe that he is presenting. Also, as a beginner, the tips and rationales he sneaks in are super helpful!! I often struggle with even simple recipes because I'm new to cooking and never know why certain things are being done or what I'm supposed to be looking for at certain steps (and how to improvise). I'm so glad this series exist.
MY MAN HIGHLIGHTING THE FOOD OF MY CHILDHOOD - the simple but not to be overlooked, GLORIOUS steamed egg 😭👏 my fam loves making it with some rehydrated dried scallops; it adds delicious umami and natural sweetness !!
This reminds me of my mommy …..cooking with only a clever. She never buys ground pork..she does it manually . She said it was the best, plus you know what you chopped . Very good teaching video ! I love the explanation! I am going to forward to my kids …so they know the why and can LEVEL UP their cooking. Just discovered this channel . I will have to binge watch …LOL . Thank you 🙏🏻🙏🏻🙏🏻
Lucas is just effing brilliant. Great ingredients, great techniques, executed precisely yet easily replicated. Recipes…Steeped in culture and a food science and eloquently explained by a experienced line cook/chef/owner. F YES @F52. Chef’s kiss.
0:00: 🍳 Steamed eggs, a popular dish in East Asian cultures, are made with different textures and methods. The microwave is a convenient tool for cooking steamed eggs due to its technology. 3:19: 🍳 Lucas demonstrates the process of making a homemade soy sauce with added flavors and umami boosters. 6:52: 🍳 Enhancing egg dish with flavorful liquid and cooked water for improved texture and silkiness. 10:32: 🍳 Tips for cooking eggs in a microwave: wattage and cooking time do not scale linearly, so trial and error is key. Start with low wattage and temperature, and adjust cooking time as needed. 14:33: 🔪 Tips for mincing garlic and ginger using a cleaver, including the technique to pulverize them quickly and efficiently. 18:21: 🍳 Chef demonstrates the process of making steamed eggs with pork belly, emphasizing the importance of heating the pan and oil before adding the food. 22:30: 🍳 Lucas demonstrates two methods of making steamed eggs, comparing the microwave and conventional stove versions with different sauces and textures. Recapped using Tammy AI
First time watching Lucas. Very impressive. I don't think either of his dishes would be difficult to become obsessed with. However preparing would certainly be a learned skill. Thank you!
I am so grateful the algorithm started gifting me Lucas' videos. I learn soooooo much more than just the recipe from each video. Thank you Lucas for sharing your passion and expertise and thank you Food52 for putting Lucas on our screens! 🙌🏻
I just love how meticulously Lucas prepare his food and how he explains it in such simple and understandable manner for someone who isn’t an expert like me. Love his food choices too because I grew up eating steamed eggs. He just brought it to another level. Great channel.
Funny I live in Canada and I got halfway through the video before I realised you were speaking with a British accent (I’m British). More recipes by you please, easy to understand and (to this old lady) easy on the eye 😁
I used to make steamed eggs for dinner at least once a month when I was growing up (my parents expected dinner when they came home from work). It was always a favorite! I think I’ll do this again for my family!❤
I have a feeling Lucas likes to be precise, so technically, the whole show is breaking the 4th wall, because he's taking directly to the audience. Behind the scenes is probably closer to what he was going for. No biggie, but thought he'd want to know. BTW, this is a great video.
Skip the microwave and use an Instapot instead. I do this almost every morning. 2 inches of water in the bottom, place the egg mixture covered with foil on a colander and steam for 8-9 minutes. Comes out perfectly. Sure it takes longer than 2.5 minutes, but works perfectly.
Lucas is engaging, yea food 52! I started watching because of Erin, but Lucas is every bit as captivating. He makes me want to try some of these dishes!
Love that steamed eggs are getting the attention they deserve-so underrated and delicious! Also, appreciate highlighting the use of soy sauce by properly diluting its potency as a more nuanced layer of flavor for complexity and depth. Kind of like high-proof alcohol is too aggressive to appreciate on its own vs lower-proof spirits, wine or cocktails. The uneven cooking he experienced is probably due to the particular ceramic vessel he used, while beautiful for presentation, ceramic and stone are less porous and retain and build heat faster in microwaves compared to glass plastic or porcelain. Hence the overcooked edges where the eggs come in contact and undercooked center. Any other vessel would result in much more even heating and cooking.
I feel like I just learned so much! I mean I’ve been a foodie for like 35 years and I never knew about using cooked water or making these eggs in the microwave…
His recipe for the Hongkong Style scrambled eggs is PEREFCT!! I have been researching for ages how to make fluffy scramble eggs and his secret combination has achieved the PERFECT BALANCE of fluffiness and softness, even when lukewarm! Will definitely be trying this steamed eggs recipe! Thank you so much, Lucas! Cheers, from United Kingdom. 😄
Does anyone know the Lucas Sin equivalent to other cuisines? He's made me appreciate Chinese, Chinese American, and Hong Kong food in way that you just don't see from other chefs... and I've run out of Chef Sin videos to watch.
Thanks for teaching me the trick about saran wrap and also the heat pan, then heat oil in reduce stick OMG I had no idea! I love the education of the videos and the included bloopers. I love seeing your personality come through. Sometimes chefs appear so serious but I feel cooking should be fun and done with love. I see that in your videos.
I miss my mom's cooking, she makes the best steamed eggs. So simple, but yet I haven't mastered it. Thank you for the tutorial, I hope to give it a try someday.
Love Lucas! Also love that it's not a perfect first try and we're taken on this journey that we would probably experience ourselves. Filled with nuggets of chef wisdom.
Watts is basically energy/second so you can easily convert his recipe to your microwave. (700 watts x 80% power level) x 150 seconds = 84,000 joules So just divide 84,000 by your microwave wattage x power level and you’ll have the approximate cook time. Ex: 1,400 watt microwave should be 75 seconds at 80% power (1 min 15 seconds) If you lower the power level to 50% in the same 1400 watt microwave, the equal cook time would be 120 seconds (2 mins). Cooking dish, ingredients etc. will change this a bit but should help you guess a good starting point for experimenting
Wow, so delicious! I did something wrong with the steamed egg version as it came out a bit curdled and what looked like mini lava eruptions. It still tasted GREAT but maybe my boiling water was too aggressive (even when I lowered the temp) since I didn’t use a steamer basket and just put a bowl on a trivet in my covered soup pot… Today I will play with the microwaved egg version an shoot for a smoother surface. I already made the second version of the pork and this time added a little red onion and green onion to the aromatics and then added chopped up water chestnuts and sprinkled fermented black garlic (Trader Joe’s) at the very end and it’s AMAZING, too. Mahalo from Honolulu🤙
I hesitated to click on a 26 minute video about steamed eggs because I can cook, eat it, and wash the dishes in that time, but Lucas’ videos are always good.
I LOVE STEAMED EGGS SOOOO MUCH!!! THANK YOU LUCAS again for the amazing recipes and tutelage you give us for future cooking!!! 🥰🥰🥰 And that shade is green looks amazing on him!!
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
I never comment, but I appreciate Lucas and this production team's work. Easy to understand, rooted in a cohesive story, practically doable. I'll keep watching this kind of content.
lucas is the perfect amount of scientific/cultural explanation with just being able to speak normally at the same time.
Indeed, this is a genuine recipe/technique video. While bon appetit helped make food videos personality driven and entertaining, the food wasn’t actually the focus. Not here with Lucas Sin
Lucas is gaining confidence in front of the camera and he is just amazing. He's talented and very intelligent. Hang on to this young man. He's going places.
The guy graduated from Yale!
He's already been places! He has two restaurants, Forbes 30 Under 30, Food & Wine Best New Chef, etc. I'm sure this is some good cash on the side + exposure for him :)
Lucas should be the official face of Food52. He's handsome, smart & personable. A winning trifecta.
Agree❤
I'm truly smitten!
Also Handsome 🤤🤤🤤
@@broadwaywes you must be a man.
Amazing chopping chops ..
I love Lucas Sin videos. It's like learning how to cook from mom but with clear explanations. I never understood why mom cooks her home cook food in a certain way until i learn from here
😄
I cannot get enough Lucas Sin content!!!!!!!
I respect that you showed the miscalculations. It helps us home cooks see that there is a process. It also makes the precise Mr. Sin a bit more human.
I love love love love Lucas' videos. I learn how to make the recipes he's presenting, but he gives enough fundamental information for me to see where to improvise on my own. So awesome.
Best chef ever. Intelligent, thoughtful about every step, well spoken.
I’m ten minutes in and I think I learned three skills.
Season soy sauce
Water to attach plastic wrap to a dish
Blow torch for bubbles and smooth surface (this one I saw in another video of his but repetition is educational)
This is the ultimate Chinese comfort food. There is a dessert version as well. Thank you for showing us how to make seasoned soy sauce. I’m glad you can speak both Mandarin and Cantonese. Bravo!!
Highly agree on the comfort food sentiment. It'd be great if Lucas would also do tomato egg.
Pardon me asking, but could you tell me which of Lucas' two pronunciations were Cantonese? I did lots of googling but can't be sure 😅
oh the dessert version is it 雙皮奶? I wish i know how to make them at home too.
@@nocct41724 0:06 he said two pronunciation. both mandarin, they are just two different way to call them in Mandarin. 5:48 he said those 2 names again but this time in Cantonese.
I'm not chinese but I totally get why. Made these two days in a row now and the silky creamy texture is simply the best. So glad I found this!
Steamed eggs are like the Cantonese kids’ Mac n cheese. Lovely soft comfort food. It was a favorite when I was growing up. I’m almost a senior citizen 😅. My grandma use to make it minced pork and baby clams, topped w soy sauce and a bit of scallion oil. And it’s a favorite to this day even w my new adult boys. 😊 will have to try this microwave method. I never mastered steaming so I’d do the French Bain Marie method which is so slow. But looking forward to quick silky steamed eggs.
I only ate this dish (with ground pork inside) as a child when my dad used to cook it and it was never my favourite (it also wasn't done as carefully and the top was all bubbles which is fine) and never thought to replicate it as an adult. Thanks, Lucas, for helping me appreciate this more. There are some things from childhood at home that I never really questioned whether they were specific to my parents or whether they were Chinese classics and it's kind of fun now to spend a moment thinking about how a whole lot of other people in the world also made this. It's easier to tell when it's at a restaurant, but I never saw these sorts of homey dishes at restaurants. Might even give this recipe a try.
ground pork, 2 eggs, salted egg + yolk broken around, mix it nicely, water to make the egg smooth, slow steam for 10 to 15 minutes, white pepper on top nyummm
@Emme H My mom would put noodles, wood ear mushrooms, and sometimes ground pork or small scallops that were dehydrated. Don't know if it'd be a different dish altogether, it was cooked more and much less smooth.
Same! I was shocked as an adult to find out--from a Japanese exchange student of all people!--that "tomato egg" is a classic Chinese home-cooking dish, and not just my mom putting two random ingredients together.
We ate this as well with ground pork….later we made it with minced clams…both were yummy.
We steam the seasoned ground pork first, then poked it loose, then add the egg mixture, then steam it again till egg solidify.
I have a Sichuan version of seasoned soy sauce on hand at all times -- it really makes a difference! I'll try your version, too. also, Food52 please note: more Lucas Sin is something we all want. thank you for keeping the "bloopers" in the video -- it's helpful to all to know how to handle it when issues come up for us, too. and things just cook differently in different kitchens -- it happens all the time!
and there are premium soy sauce which tastes and smells excellent on its own too :D
@@simplyme3306 yes, but this is different.
recipe please@@DianeH2038
This was my favorite dish growing up in a Chinese household. Thank you so much to Lucas and the Food52 team for this wonderful video. You took this beloved staple and elevated it. I could not be more grateful.
I get all giddy when I see a Lucas video pop up in my feed!
I love how knowledgable Lucas is in every videos.
Guy talked about 'cooked water', 'plastic wraps tricks' and whatnot in a 'microwaved egg' dish.
The passion Lucas exudes is always prominent.🙌
hehehe you can see the wheels spinning with this guy and his creative joy shining through. Looks good on ya chef!
Brilliant! Love Lucas's way of explaining; such a good teacher! Keep these coming please!
Lucas's Hong Kong Eggs recipe has utterly changed how I cook eggs over the past few months and I'm excited to get rocked again.
Thanks for your recepices dear Lucas... greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷
I wish I could “like” this more than once. I love trying Lucas’ recipes! They quickly become our family staples. ❤
As an expat in China, this has been incredibly helpful, insightful and inspiring. I have lived here a year and half and have only incorporated 豆腐皮 (toufu skin) into my cooking. I was falling in love with cooking before becoming an expat but could not find my groove without non-western styles of cooking. This channel is oddly enough bridging a gap between western and eastern styles of cooking. And the whole trial and error thing is real!!!!! especially when pairing an old/new dish with same/different equipment. My kitchen is steamer, rice cooker and wok based. And it's been an adjustment 🥲 let me tell you. I'm used to microwaves and ovens (of which I have neither here).
I like everything about this guy!
I especially love the fact that when something happens not according to plan they don’t edit it out! That takes guts and confidence!
Clicked so fast! Thank you for this wonderful history/food/culture/science class, it's always so entertaining and interesting and Lucas's voice is just so calming.
I never liked eating this kind of egg on its own, it's too smooth. But with the rice, it's absolutely amazing, that textural contrast between the silkiness of the eggs & the grains of the rice. Watching Lucas take a bite unlocked some deep long lost memory of childhood.
Lucas is awesome as always. Showing the fails teach us that we must adjust based on available stoves, ovens, pans and ingredients. They help us learn what right and wrong look like. And, Lucas' reactions are priceless.
He flips between Cantonese and mandarin. Amazing
Ok, Lucas has me hooked on this network now. At first I thought "25 minutes to cook eggs"? My curiosity got the best of me but man, was it worth it! Lucas' style of precision explanation has me walking away feeling confident in being able to get it right. Also, his displayed enjoyment really made for a visceral experiencing of the yum factor!
I appreciate these videos so much. It's more than just a recipe that he is presenting. Also, as a beginner, the tips and rationales he sneaks in are super helpful!! I often struggle with even simple recipes because I'm new to cooking and never know why certain things are being done or what I'm supposed to be looking for at certain steps (and how to improvise). I'm so glad this series exist.
Glad to learn from a chef who can explain the in and out of Chinese cooking so clearly! Good job!
Think that was the best explanation of how stainless steel pans work that I've ever heard. Pan has to get hot, add oil, oil has to get hot, add food.
I love Lucas’ videos! He’s funny, super informative and I always learn more than just how to make the dish. 😊
MY MAN HIGHLIGHTING THE FOOD OF MY CHILDHOOD - the simple but not to be overlooked, GLORIOUS steamed egg 😭👏 my fam loves making it with some rehydrated dried scallops; it adds delicious umami and natural sweetness !!
🤣😂Whoever is doing the editing deserves a cookie. I love the cut ins. I laughed out loud.
👍
I thought Lucas went back to Hong Kong, so glad to see he's back. The smartest, clearest and most handsome new chef on the planet
You can also describe your "embedded recipe" as a Side Quest, the way the brilliant chef Jon Kung does! Love the video as always lucas
This reminds me of my mommy …..cooking with only a clever. She never buys ground pork..she does it manually . She said it was the best, plus you know what you chopped .
Very good teaching video ! I love the explanation! I am going to forward to my kids …so they know the why and can LEVEL UP their cooking.
Just discovered this channel . I will have to binge watch …LOL .
Thank you 🙏🏻🙏🏻🙏🏻
👍👏 Love the bloopers! I've never seen eggs cooked this way before. Thank you!
Amazingly thoughtful. Lucas has a profound understanding of what he's doing and knows how to capture the audience, as a result.
I see lucas I click. More lucas please!
thank you for explaining everything so wunderful ! I enjoyed your video so much and will try most of this the next days!
Lucas is just effing brilliant. Great ingredients, great techniques, executed precisely yet easily replicated. Recipes…Steeped in culture and a food science and eloquently explained by a experienced line cook/chef/owner. F YES @F52. Chef’s kiss.
0:00: 🍳 Steamed eggs, a popular dish in East Asian cultures, are made with different textures and methods. The microwave is a convenient tool for cooking steamed eggs due to its technology.
3:19: 🍳 Lucas demonstrates the process of making a homemade soy sauce with added flavors and umami boosters.
6:52: 🍳 Enhancing egg dish with flavorful liquid and cooked water for improved texture and silkiness.
10:32: 🍳 Tips for cooking eggs in a microwave: wattage and cooking time do not scale linearly, so trial and error is key. Start with low wattage and temperature, and adjust cooking time as needed.
14:33: 🔪 Tips for mincing garlic and ginger using a cleaver, including the technique to pulverize them quickly and efficiently.
18:21: 🍳 Chef demonstrates the process of making steamed eggs with pork belly, emphasizing the importance of heating the pan and oil before adding the food.
22:30: 🍳 Lucas demonstrates two methods of making steamed eggs, comparing the microwave and conventional stove versions with different sauces and textures.
Recapped using Tammy AI
First time watching Lucas. Very impressive. I don't think either of his dishes would be difficult to become obsessed with. However preparing would certainly be a learned skill. Thank you!
I am so grateful the algorithm started gifting me Lucas' videos. I learn soooooo much more than just the recipe from each video. Thank you Lucas for sharing your passion and expertise and thank you Food52 for putting Lucas on our screens! 🙌🏻
I just love how meticulously Lucas prepare his food and how he explains it in such simple and understandable manner for someone who isn’t an expert like me. Love his food choices too because I grew up eating steamed eggs. He just brought it to another level. Great channel.
Thank you, Lucas is a veritable treasure trove of culinary instruction. I don’t think I have learnt so many things in one video before 🧐
Funny I live in Canada and I got halfway through the video before I realised you were speaking with a British accent (I’m British). More recipes by you please, easy to understand and (to this old lady) easy on the eye 😁
I used to make steamed eggs for dinner at least once a month when I was growing up (my parents expected dinner when they came home from work). It was always a favorite! I think I’ll do this again for my family!❤
Lucas is definitely one of the best to watch lately!
Keeping seasoned soy sauce on hand in the fridge sounds like a great idea. Thanks for this video.
I have a feeling Lucas likes to be precise, so technically, the whole show is breaking the 4th wall, because he's taking directly to the audience. Behind the scenes is probably closer to what he was going for. No biggie, but thought he'd want to know. BTW, this is a great video.
Skip the microwave and use an Instapot instead. I do this almost every morning. 2 inches of water in the bottom, place the egg mixture covered with foil on a colander and steam for 8-9 minutes. Comes out perfectly. Sure it takes longer than 2.5 minutes, but works perfectly.
OMG I really like how he talks with such passionate way. I can’t takes my attention away from him.
Your cooking skills are so good, but you also explain it in a understandable way. I enjoy your recipes and make them myself. Thank you!
Thank you for the Lucas content. These videos are a gift
What a likable guy!
I learned so much from this episode. I love this. I’m binge watching Lucas Sin while I work today.
Lucas is engaging, yea food 52! I started watching because of Erin, but Lucas is every bit as captivating. He makes me want to try some of these dishes!
Love that steamed eggs are getting the attention they deserve-so underrated and delicious! Also, appreciate highlighting the use of soy sauce by properly diluting its potency as a more nuanced layer of flavor for complexity and depth. Kind of like high-proof alcohol is too aggressive to appreciate on its own vs lower-proof spirits, wine or cocktails. The uneven cooking he experienced is probably due to the particular ceramic vessel he used, while beautiful for presentation, ceramic and stone are less porous and retain and build heat faster in microwaves compared to glass plastic or porcelain. Hence the overcooked edges where the eggs come in contact and undercooked center. Any other vessel would result in much more even heating and cooking.
This video just opened my eyes to the silkiest texture known to man. Thank you to Lucas
This dude needs his own travel show! The next tony bourdain right here. I’d watch him go anywhere and eat anything.
Seriously I'll watch anything with Lucas Sin. So intelligent, great teacher, I always learn something interesting.
I like that you don't cut out the scenes where to eggs didn't come out comeplete yet to show the troubleshooting process, thank you!
I feel like I just learned so much! I mean I’ve been a foodie for like 35 years and I never knew about using cooked water or making these eggs in the microwave…
I tryed today, it was great, i lowered the power of my microwave and at 2:30 seconds it was almost perfect. Thanks for sharing
His recipe for the Hongkong Style scrambled eggs is PEREFCT!! I have been researching for ages how to make fluffy scramble eggs and his secret combination has achieved the PERFECT BALANCE of fluffiness and softness, even when lukewarm! Will definitely be trying this steamed eggs recipe! Thank you so much, Lucas! Cheers, from United Kingdom. 😄
we are so blessed to have Lucas
I love 水蒸蛋 and have made it a few times, but it's great to have all of these tips on how to perfect it. It was also cool to see his knifework!
Lucas is so easy to understand! I love his videos!
As an egg lover, I cannot wait to try this out and perfect it!!! Great video.
Thank you for the steamed eggs recipes. I have to try it!
Does anyone know the Lucas Sin equivalent to other cuisines? He's made me appreciate Chinese, Chinese American, and Hong Kong food in way that you just don't see from other chefs... and I've run out of Chef Sin videos to watch.
I love this guy. I loved the "Why We Eat" series he hosted on Munchies!
I just tried this and my first attempt wasn't brilliant but I am shook that this worked as well as it did. New obsession.
Thanks for teaching me the trick about saran wrap and also the heat pan, then heat oil in reduce stick OMG I had no idea! I love the education of the videos and the included bloopers. I love seeing your personality come through. Sometimes chefs appear so serious but I feel cooking should be fun and done with love. I see that in your videos.
I love listening to Lucas talk about food
I miss my mom's cooking, she makes the best steamed eggs. So simple, but yet I haven't mastered it. Thank you for the tutorial, I hope to give it a try someday.
Inspired to do it and nailed it, as far as I know! Thanks. Now to try the cold item as a base for something else. Just catching up!
Always love having lucas make an appearance, great video
Suddenly blowtorch xD Thanks, Lucas! Steamed egg is a great comfort food.
Love Lucas! Also love that it's not a perfect first try and we're taken on this journey that we would probably experience ourselves. Filled with nuggets of chef wisdom.
you can see how excited Lucas is at the end and how he could definitely devour the whole bowl lol
Watts is basically energy/second so you can easily convert his recipe to your microwave. (700 watts x 80% power level) x 150 seconds = 84,000 joules
So just divide 84,000 by your microwave wattage x power level and you’ll have the approximate cook time.
Ex: 1,400 watt microwave should be 75 seconds at 80% power (1 min 15 seconds)
If you lower the power level to 50% in the same 1400 watt microwave, the equal cook time would be 120 seconds (2 mins).
Cooking dish, ingredients etc. will change this a bit but should help you guess a good starting point for experimenting
I learned so many things in this one video. Loving Lucas!
Lucas just makes me drool when he is cooking..love the way he explains the recipes!..Keep it coming!
The First to Pray at Our Lord and Dai Lou - Sin-Gouuuuu
I’m deliciously inspired to make this for lunch today. Lucas is so extra, but in the best way possible 😊
A western adjective I would posit is: custardy. Super interesting elevation of the humble egg. I will try. Thx!
My mom makes this. Thanks Mr. Sin. Good luck
Lucas is superb, listening to him explain things in laymen style is much appreciated
Really enjoying your shows! Thank You!
I make this in my electric pressure cooker using a “pot in pot” method. It is one of my favorite comfort foods-warm and soft, and so satisfying.
Wow, so delicious! I did something wrong with the steamed egg version as it came out a bit curdled and what looked like mini lava eruptions. It still tasted GREAT but maybe my boiling water was too aggressive (even when I lowered the temp) since I didn’t use a steamer basket and just put a bowl on a trivet in my covered soup pot… Today I will play with the microwaved egg version an shoot for a smoother surface. I already made the second version of the pork and this time added a little red onion and green onion to the aromatics and then added chopped up water chestnuts and sprinkled fermented black garlic (Trader Joe’s) at the very end and it’s AMAZING, too. Mahalo from Honolulu🤙
I hesitated to click on a 26 minute video about steamed eggs because I can cook, eat it, and wash the dishes in that time, but Lucas’ videos are always good.
One of my favourite foods from my childhood. My grandma had it down to a science. Thank you for bringing this back!
Nice and chilly outside so I’m def making this!
I LOVE STEAMED EGGS SOOOO MUCH!!! THANK YOU LUCAS again for the amazing recipes and tutelage you give us for future cooking!!! 🥰🥰🥰 And that shade is green looks amazing on him!!
any video with chef Lucas = Instant Watch.