Ginger and Scotch: How to Make Hong Kong Egg Cakes (鷄蛋仔)

Posted on the May 1st, 2017 under Expat Bloggers by

How to Make Hong Kong Egg Cakes (鷄蛋仔)A popular street food in Hong Kong, I first came across these little egg cakes as a child growing up in New York City’s Chinatown. From a tiny red stall on Mosco Street, Cecilia Tam churned out pan after pan of these eggettes for over a decade but when she closed up shop, she left many die-hard followers forever craving her perfectly fluffy and heavenly egg cakes. This recipe is as satisfying for me as the Cecilia Tam original.

This post contains affiliate links where, at no additional cost to you, we receive a small commission when products are purchased through links on our blog. 
 
I’ve been reminiscing about a part of my childhood in New York’s Chinatown where I attended Chinese school every weekend. After class, mom or dad would walk me over to Mosco Street, where in a tiny red corner stall labored Cecilia Tam (aka the Egg Cake Lady), to buy a bag or two of her legendary egg puffs (aka eggettes) or 鷄蛋仔 – “gai daan jai” in Catonese.
Her stall became so popular over the years that more often than not there were more tourists waiting in line, clutching their cameras and tour books, than regulars.
Continue reading at Ginger and Scotch…

You May Also Like:
Emirati Recipe: Fish Cakes (Sa-mak Koufta)
Inaugural Week, Day 7 – Ginger and Scotch Ice Cream
Wee Scotch Turns One Year Old!
Secret Ingredient Beer-Braised Chicken
Vietnamese Chicken Curry (Ca Ri Ga)

Read Full Blog Post

Ginger and Scotch: How to Make Hong Kong Egg Cakes (鷄蛋仔)

Posted on the May 1st, 2017 under Expat Bloggers by

How to Make Hong Kong Egg Cakes (鷄蛋仔)A popular street food in Hong Kong, I first came across these little egg cakes as a child growing up in New York City’s Chinatown. From a tiny red stall on Mosco Street, Cecilia Tam churned out pan after pan of these eggettes for over a decade but when she closed up shop, she left many die-hard followers forever craving her perfectly fluffy and heavenly egg cakes. This recipe is as satisfying for me as the Cecilia Tam original.

This post contains affiliate links where, at no additional cost to you, we receive a small commission when products are purchased through links on our blog. 
 
I’ve been reminiscing about a part of my childhood in New York’s Chinatown where I attended Chinese school every weekend. After class, mom or dad would walk me over to Mosco Street, where in a tiny red corner stall labored Cecilia Tam (aka the Egg Cake Lady), to buy a bag or two of her legendary egg puffs (aka eggettes) or 鷄蛋仔 – “gai daan jai” in Catonese.
Her stall became so popular over the years that more often than not there were more tourists waiting in line, clutching their cameras and tour books, than regulars.
Continue reading at Ginger and Scotch…

You May Also Like:
Emirati Recipe: Fish Cakes (Sa-mak Koufta)
Inaugural Week, Day 7 – Ginger and Scotch Ice Cream
Wee Scotch Turns One Year Old!
Secret Ingredient Beer-Braised Chicken
Vietnamese Chicken Curry (Ca Ri Ga)

Read Full Blog Post
Similar Posts: