If you have leftover char siu and you’re craving for something simple and comforting? Make Cantonese silky eggs with char siu! This is one of those rice bowl dishes that just hits the spot.
what is cantonese silky eggs with char siu?
Cantonese silky eggs with char siu (滑蛋叉燒飯) is a classic Hong Kong comfort dish often found in cha chaan tengs (Hong Kong-style diners).
It features soft, custardy scrambled eggs mixed with savoury slices of char siu (Cantonese BBQ pork) and some chopped green onions, served over freshly steamed white rice.
The best part about this dish is the texture– the eggs are gently stirred over high heat to create that silky, just-set consistency.
If you have leftover char siu, this is the perfect way to use it up. Or, if you want to make it from scratch, I’ve got a foolproof 20-minute air fryer char siu recipe that’s quick and easy!
why you’ll love this recipe
🥚 Silky, custardy eggs that melt in your mouth.
🍖 Great way to use leftover char siu or try my quick 20-minute air fryer version.
🍚 Fast, comforting, and super satisfying—ready in under 10 minutes!
ingredients
- 1 serving steamed white rice
- 100g char siu (Cantonese BBQ pork)
- 3 eggs, beaten
- 1 tsp cornstarch + 1 tsp water
- 1/2 tsp white pepper powder
- 1/4 cup chopped green onions
how to make cantonese silky eggs with char siu
- Beat three eggs in a bowl, then mix in white pepper powder and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Add in chopped green onions and leftover char siu to the egg mixture.
- Heat oil in a wok or frying pan over high heat. Pour the egg and char siu mixture into the pan. Let it sit for 5 seconds until the edges of the egg start to cook. Then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.
- Cook until the eggs reach your desired consistency (soft and silky is ideal).
- Remove from the pan and serve immediately over steamed rice.
my top tips for making cantonese silky eggs with char siu
- Add cornstarch slurry to the eggs – I love adding a small amount of cornstarch into the eggs to create that signature silky, custard-like texture.
- Don’t overcook the eggs – Once you start pouring in the egg mixture to a pan on high heat, everything cooks pretty fast. So make sure to remove from heat before it’s fully set. The residual heat will finish the job, leaving you with soft and silky eggs.
check out more of my silky eggs recipes!
Cantonese Silky Eggs with Char Siu
2
servings5
minutes10
minutesKeep the screen of your device on
Ingredients
1 serving steamed white rice
100 g char siu (Cantonese BBQ pork)
3 eggs, beaten
1 tsp cornstarch + 1 tsp water
1/2 tsp white pepper powder
1/4 cup chopped green onions
Directions
- Beat three eggs in a bowl, then mix in white pepper powder and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Add in chopped green onions and leftover char siu to the egg mixture.
- Heat oil in a wok or frying pan over high heat. Pour the egg and char siu mixture into the pan. Let it sit for 5 seconds until the edges of the egg start to cook. Then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.
- Cook until the eggs reach your desired consistency (soft and silky is ideal).
- Remove from the pan and serve immediately over steamed rice.
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