Recreating a Lost Memory – Hong Kong Egg Cakes from New York’s Chinatown

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 “gai daan jai” in Catonese.

Closing my eyes as I type this, I could almost imagine and taste those little airy puffs of heaven in my mouth. These were one of the very few sweets I enjoyed as a kid and I had a special way of eating them. I would first bite off the crunchy perimeter of each puff and then pop the soft rounds into my mouth. They were perfect in every way – not too sweet, so light, so fluffy, and so worth every penny. Cecilia could have asked for my first-born back then and I would have obliged.

For the last few years, I have considered sourcing one of those egg cake molds to attempt a recipe at home. Then, as if my prayers were answered, Williams-Sonoma came out with their own version and I couldn’t wait to get my hands on one.

Continue reading at ginger and scotch...


In order to comment on, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.