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.
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.
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! 🤙🏼🥚
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.
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
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.
@@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! 😋
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 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!
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 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
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.
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 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!
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.
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!
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.
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!
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!
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.
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
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.
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!
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!
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.
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.
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!
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.
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!
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 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!
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.
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"
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.
@@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 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.
@@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.
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.
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!!
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.
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.
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!
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!
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.
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!
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.
Lucas is a master of explaining the "WHY" with passion, conviction, and most of all extensive food knowledge. Love all his videos!!!!
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.
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! 🤙🏼🥚
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.
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
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?
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 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!
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 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
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.
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 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?
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
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!
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.
This technique of using the residual heat to cook the eggs is blowing my mind, so smart and simple.
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!
i love how much he loves this sandwich
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.
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!
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.
Yay another Lucas Sin video!
I am a Hongkonger, and this guy deserves a lot more views and likes. The satay beef and eggs are spot on ❤️
Chef Lucas, you are THE best chef that's generously in sharing culinary secrets and skills in front of camera. Love your integrity and salute you. ❤
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
GIVE THIS MAN HIS OWN SHOW!!!
Lucas is the best. Always spot on, great instruction and believable passion for his craft.
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.
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.
Lucas - you need your own channel - I am obsessed with your videos!
Subscribed because this is how cooking should be taught. Clearly, with all steps explained and with a clear love for the dishes
I'm an egg fanatic, so I'm making this for dinner. That starch emulsifier is genius!
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!
Informative and entertaining. Truly one of my favorite chefs to watch! And it's clear he loves his creations!
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!
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.
Lucas Sin is simply the best. He provides all the information necessary + more.
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.
Best presentation of HK scramble I've found. Teaches fundamentals. Thank you
Man every hk classic he makes my gma has made for us at home. Thanks to the chef for bringing back the nostalgia
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!
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.
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!
Lucas is my favorite cook for online cooking shows. He is just so knowledgeable and smart.
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!
I really can't get enough of Lucas! I've binge watched almost everything he has on youtube!
He is the love of my life actually.
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.
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 😻
I can and will watch anything with Lucas Sin in it.
He’s really good at breaking it down and out the whole things together.
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!
Excellent presentation, clear instructions, no filler "when I was little boy, hour and hours of omelette cooking yadiyada". Good stuff.
One terrific thing that RUclips has taught me is that there are literally endless ways to cook eggs. Love it. 👍
Always look forward to your most excellent content! Thank you, Lucas.
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.
Hong Kong scrambled egg sandos are ICONIC. Thank you, Lucas!!
I can listen to Lucas explain things all day.
This guy was captivating to watch, fantastic teacher and instructor! And probably cook :)
I really like his passion and explanations! I very much enjoy watching his teachings!
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"
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.
@@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.
@@violetviolet888 Yes. But these are almost definitely not pasteurized. Hence, not safe.
@@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.
@@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.
the introduction to the satay beef had me rolling 😂
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.
Toasting the inside of the bread?!? My mind is blown!! 🤯🤯
Lucas is a really fantastic presenter, and this video was a pleasure to watch.
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!!
Lucas Sin is really that dude. Love his videos.
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.
adding the slurry to the eggs is one of those brilliantly simple techniques that makes so much sense
Lucas your another one of my favs with your excitement for cooking. I love your sharing of culture & recipes/techniques with us, your amazing !
love the scientific way he is approaching the elements of taste!
Excellent presentation. The melange of so much of especially Chinese food from different regions with completely separate cultures is fantastic.
That corned beef one just brings me back to the middle school cafeteria- so good!
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.
I’m a simple man I see Lucas Sin I upvote
Love this video. As a lover of American and Eastern style egg sandwiches, this was the perfect video.. Thank you!!
lucas sin is the most inspiring chef i've seen in years
I am in love with this man.
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.
He is the new up and coming chef! so easy to watch. and handsome too!
Idk how I ended up here but I’m glad I did. This chef is so calm and informative! And the eggs!😋
Crispy spam and soft scrambled eggs, breakfast of champions
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! 🥰
Best cooking channel ever.
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!
love the authentic cultural context. what an awesome chef and teacher.
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!
Love him. Love the way he explains food/cooking. Simple. Clear. Yum
The cornstarch info… wow!! I really learned something today!
I can't help but sit here and drool as Lucas is eating these wonderful sandwiches.
Wonderful recipe …had this once in HK and always wanted to know the recipe …thanknyou
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.
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.
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!
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