Steamed, savoury, three-egg custard is a humble Chinese home-cooked dish. Fresh chicken eggs are gently beaten with a little water to lighten the texture then chopped, salted duck egg and thousand-year egg are added for flavour and richness.Thursday, 20 July, 2006, 12:00am
Eggs are a staple in most kitchens. We reach for them when there's nothing else in the fridge or when an unexpected guest drops by at dinner time and we need to add an extra dish to the planned meal.1 May 2005 - 12:00am
Culinary creations using egg white and yolk separately in the same dish captivated judges yesterday.
Two very different dishes sharing this feature tied for top honours in the egg category of the Hong Kong Tourism Board's Best Culinary Awards.28 Oct 2004 - 12:00am
The Mid-Autumn Festival traditions, as tonight's moon-gazing celebrations will demonstrate, have stood the test of time. But in this age of rampant consumerism, it is difficult to enjoy them with a completely clear conscience.28 Sep 2004 - 12:00am
When people see preserved eggs (pei daan, also known as thousand-year-old eggs) for the first time they are usually fascinated or repelled. I think they're beautiful: the different layers of colour of the 'white' ranging from deep amber to translucent black contrasts with the concentric, greenish-grey rings of the soft yolks.23 May 2004 - 12:00am
My mother, who is an excellent cook, used to slave long and hard in the kitchen, preparing labour-intensive foods such as char siu and Chinese roasted sausages until she decided they were too much trouble. One time, she decided to prepare haam daan (salted duck's eggs).8 Dec 2002 - 12:00am
Tucked in the lower end of Shelley Street, Meadow is a newcomer to the SoHo area in Central. The small establishment houses a bar on the ground floor and a dining room above, both with large windows looking out to one of Hong Kong's most popular spots for a night out.8 Sep 2000 - 12:00am