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

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 simple but tasty meal. Whether you use corned beef, spam, scallions, or beef satay, one bite won’t be enough and you’ll want to make this over and over again. GET THE RECIPE ►►

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00:00:00 Intro
00:04:49 The O.G. Sammy
00:07:54 Satay Beef
00:15:41 Corned Beef
00:17:28 Fried SPAM
00:18:26 Prep Your Egg Sandwich Variations
00:20:16 Slice & Eat Your Sandwiches

PREP TIME: 15 minutes
COOK TIME: 15 minutes


Eggs & Sandwich Assembly
2 slices milk bread (crusts optionally but ideally removed)
Butter, for toasting bread
3 large eggs
1 teaspoon neutral oil, plus more for pan
1 teaspoon potato starch
1 tablespoon evaporated milk
1/4 teaspoon kosher salt
1 pinch white pepper

Filling Variations

Corned Beef Variation
4 ounces canned corn beef

“Satay” Beef Variation
350 grams flank steak, sliced thinly
1/4 teaspoon baking soda
1/2 teaspoon chicken powder
1 pinch white pepper
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon potato starch
2 tablespoons neutral oil, plus more for searing
2 medium shallots, chopped finely
4 garlic cloves, chopped finely
1 Bird’s Eye chile, chopped finely
1 1/2 tablespoons Shacha sauce
1/2 teaspoon shrimp paste
1 tablespoon peanut butter

Scallion Variation
2 scallions, sliced thinly


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  • Check out the full recipe here:

    Food52 20/10/2022 pm11:56
  • if someone tried this version and then come to Hong Kong looking for the same, they would most likely be disappointed, the version he makes is so much better than the regular ones you can get in Hong Kong

    hkhkfreefree 20/10/2022 pm11:56
  • heh… I actually thought there was a ton of butter in the actual egg itself. Turns out it was just residual uncooked egg all along LOL

    gjaeigjiajeg 20/10/2022 pm11:56
  • Lol it’s just a regular egg sandwich

    Eddy Delgado 20/10/2022 pm11:56
  • My mom from Hong Kong would always make spam and egg sandwiches for me, but I never knew it was an exclusively HK thing until watching this video 😅

    Christopher Ooi 20/10/2022 pm11:56
  • Thank you Lucas for saying sandwich instead of Sammy.

    Robert Underwood 20/10/2022 pm11:56
  • why would cut the crust then toast? that's literally defeating the purpose

    What Ever 20/10/2022 pm11:56
  • Can you show me how to do crispy pan fried or baked monkey head mushrooms. My favourite veggie restaurant in HK closed and I missed them SO much.

    Sally Sonnex 20/10/2022 pm11:56
  • 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. 😅

    FenamTerra 20/10/2022 pm11:56
  • Slurp! 🤤 😊

    Pat White 20/10/2022 pm11:56
  • it is much more an Americanized version , since hong kong portion will never be this huge

    TELEVISIBLE 20/10/2022 pm11:56
  • 6:30 "Dude!"

    FoggyFogzmeister 20/10/2022 pm11:56
  • 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

    Ashley Lim 20/10/2022 pm11:56
  • ok i gonna grab an egg sandwich tomorrow tea time , thank you 🤣

    benny ho 20/10/2022 pm11:56
  • 15:56 Fun fact: The translation is still accurate, as the "corned" in corned beef still means salted. Made with salt "corns", which is an older term for grains, which are larger chunks of salt.

    mcgibs 20/10/2022 pm11:56
  • 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.

    FlyingHat 20/10/2022 pm11:56
  • Delicious 🤤🤤🤤

    Scott Summers 20/10/2022 pm11:56
  • Raw eggs with evaporated or condensed or full cream milk maybe a bit of each for taste complexity, with constarch slurry, oil, salt, use both touch of white and black pepper. You can toast bottom sides of each slice of bread to keep fluffy top. For time poor users, perhaps, one slice of toast as fully toasted in oven and other slice as fluffy? Can also do bottom slice as triangle 50% toasted /50% fluffy. Top slice as triangle 50% fluffy /50% toasted.

    Jianfa Tsai 20/10/2022 pm11:56
  • I honestly believe I could eat EVERY variant at once right NOW 😂

    ShmaZen 20/10/2022 pm11:56
  • As an Indonesian, my eyes lit up when he said satay

    Rexira 20/10/2022 pm11:56
  • 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.

    Olga Butlevich 20/10/2022 pm11:56
  • yes! i am not the only one who toasts only the inside of the bread when making sandwiches

    Luca Gacy 20/10/2022 pm11:56
  • Hell yeah we need more canto representation in food like this!!

    Angelique Shie 20/10/2022 pm11:56
  • We're going to toast our bread like everybody else in the world… with a pair of chopsticks LOL!

    1plaintext 20/10/2022 pm11:56
  • Love the egg sandwich brother. Just made it. Cheers from France

    El Boxeo 20/10/2022 pm11:56
  • watching this at midnight is the worst decision ever!!

    Heike CHAU 20/10/2022 pm11:56
  • 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.

    sophia isabelle 20/10/2022 pm11:56
  • As a fellow Hongkongan this video makes me smile and homesick at the same time 💗

    Nomad_Manhattan 20/10/2022 pm11:56
  • His film crew are so lucky they gat to sample the food.

    Bruce Lee 20/10/2022 pm11:56
  • Holy mackerel, I learn so much fin
    E detail from these videos!

    Robert Worden 20/10/2022 pm11:56
  • I didn't know this was a HK egg. I've been doing eggs like this for years. Learned it from a french chef. Instead of oil, i add some fine diced butter directly to the egg before cooking along with the slurry.

    T T 20/10/2022 pm11:56
  • Part of me ones to straighten his back. But loving this presentor.

    Laurie Will Go Places 20/10/2022 pm11:56
  • good looking food, but my god please calm down with the slurping. the dumpling vid was bad enough, but this is an egg sandwich my dude, you don't need to suck it into your mouth.

    Lucas Schinbeckler 20/10/2022 pm11:56

    Mia G 20/10/2022 pm11:56
  • that was excellent

    Will 20/10/2022 pm11:56
  • Too much explaining! Just freaking show it being done!

    No Name 20/10/2022 pm11:56
  • Is it straight from the Canton province?

    brittle 20/10/2022 pm11:56
  • At 1:48, the English CC says "it's also known as (foreign language)" when you say "huang bo chao dan". I hope that gets fixed!

    BrothersNuke 20/10/2022 pm11:56
  • adding the slurry to the eggs is one of those brilliantly simple techniques that makes so much sense

    David S Kirk 20/10/2022 pm11:56
  • Clay Pot Rice Next please

    Po Hau 20/10/2022 pm11:56
  • Very informative and casual. Best presentation. Can you tell us the manufacturer of the wok (and what size it is?)

    Stan L 20/10/2022 pm11:56
  • Simple and delicious
    So nice

    Leung Ho Chun 20/10/2022 pm11:56