8 most iconic Hong Kong egg dishes

Cheap, quick, easy, and emblematic of a dining style that is uniquely Hong Kong, cha chaan tengs (茶餐廳) have served as the birthplace of many dishes iconic to the city. For something reliable to enjoy on the go, you can never go wrong with a sandwich or an omelette, which is how this particular creation has maintained its popularity and lasting power. Enjoyed as a pick-me-up or as a light breakfast, the egg sandwiches (蛋治; daan2 zi6) served at a local cha chaan teng are special in their extremely fluffy yet thick scrambles.

The secret to this unbeatable consistency is to add a splash of milk when beating the eggs. Pour out only half of it into the pan at first, then add in the rest of the liquid once the first half has been half-cooked and pulled into the middle of the pan. Think of this egg sandwich as a foundation; once you have mastered the basics, why not throw in some other Hong Kong-style additions, like corned beef (蛋牛治; corned beef and egg sandwich) or ham (火腿蛋治; ham and egg sandwich)—or even come up with your own version!

Another dish that draws upon the simplicity and near-universal appeal of scrambled eggs, this adaptation elevates it to a whole new level, while still remaining humble in its presentation and pricing. In fact, no additional ingredients are involved in creating the signature silken texture of the scrambled egg rice (滑蛋飯; waat6 daan2 faan6)!

The cook is only required to keep the heat low when prepping the lightly beaten eggs, being quick but gentle to stir it around for about five to six rounds. It sounds simple, but ensuring that these two elements are cooked just right is harder than you may think. Typically, the egg and rice are enjoyed with scrumptious additions like char siu or plump shrimps, garnished with a generous flash of spring onions and a few droplets of soy sauce.

As the days grow shorter and the air grows colder, the familiar fragrance of roasted chestnuts and sweet potatoes make their anticipated return as two of Hong Kong’s most popular wintertime foods. Peddled from pushcarts fitted with stovetops powered by charcoal, the street hawkers who offer up these cherished morsels have another speciality up their sleeves—salt-roasted quail eggs (鹽焗鵪鶉蛋; jim4 guk6 am1 seon4 daan2).

The hours of toil and arm work that go into cooking these eggs are definitely highlighted in every mouthful. Tossed in a bed of salt and different variations of old-school Chinese seasoning, the speckled, olive-sized quail eggs are the perfect receptacle for the smoky earthen infusion that only charcoal can provide. Its natural flavour is similar to chicken eggs, with less of a sulphuric undertone. As winters become warmer and briefer, these traditional carts are dwindling in numbers, which is an extra incentive for you to give this item a try when coming across one.

As with any item that appears in multiple different cultures, the origins of the crispy egg roll (蛋捲; daan2 gyun2) are murky at best. Oft likened to Spanish and Filipino barquillo, this cylindrical biscuit is made from a simple batter that consists of flour, sugar, egg whites, and butter, which is rolled out into a sheet before being moulded into its recognisable form. An old Chinese tale states that it was first conceived of by the poor folk as a way of stretching out scant egg supplies, whereby wild greens were added to the mixture to make for a whole meal.

Fortunately, modern egg rolls are flavoured with much more appetising ingredients and fillings. Hong Kong’s version of the egg roll incorporates wheat flour instead and is conventionally vanilla-flavoured, lending to a mellowed, fragrant sweetness that is complemented by the eggy undertones and flaky mouthfeel. Once sold along the streets freshly made, it is now more commonly found in-store sealed in airtight tin boxes, making for a crunchy snack any time of the day as well as the perfect gift during Chinese New Year house visits.