[CN/EN] 港式餐蛋面的故事 The Story of Noodle with spam and egg

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Midnight, I was still hanging around the street at Tsim Sha Tsui. I felt hungry and ordered a noodle with spam and egg. You know? “Noodle with spam and egg” belongs to Hong Kong.

Noodle with spam and egg is the most popular HK style dish in HK. You can never find a HK style restaurant without Noodle with spam and egg. When I was very small, we can order Noodle with spam and egg in the cross harbour ferry. Every time, I always asked my parent to order one for me.

Why does Noodle with spam and egg belong to HK? HK is the city that value Noodle with spam and egg the most. As a simple and fast food, we order it when we are in hurry. We order it when we have no idea what to eat. We make one when we are at home without mood to cook. It is also for men. When men finished that kind of “stuff”, they always wanna enjoy a bowl of Noodle with spam and egg.

It is believed that in around 1950s, Most HK people were poor. At the same time spam was spreaded from USA to HK. As the price is cheap, HK restaurant started to provide Noodle with spam and egg, which was loved by poor HK people.Besides, the “quick” and “simple” of Noodle with spam and egg, just meet the characteristics of HK people. I can say it’s a spirit of HK. But don’t think that it’s simple to make.

Sliced spam cannot be too thin or it will be complained by customer. It cannot be to thick or it can’t be fried good. The egg cannot be over fried also. The egg can only be over easy egg. the noodle with egg yolk is always the best. And also the noodle. It must be HK Nissin Demae Ramen and has to be rinsed under cold water after cooked to make it springy.

Of course we all have different perferences. Someone like adding vegetable. Some like adding cheese. For me, the original Noodle with spam and egg is the best.

To me, Noodle with spam and egg is more iconic than other famous street food like fish ball or egg waffle. It is more like a spirit of HK people. We cannot find this taste outside HK. At least, there is no HK Nissin Demae Ramen outside HK. I read a story in the internet: A HK young man opened a cafe in Tibet. He met quite a lot of travellers from HK and they always asked: “Do you have Noodle with spam and egg?” Finally, the young man added Noodle with spam and egg to the menu.

What is your impression of noodle with spam and egg?


那天深夜,我一個人在尖沙咀的一角,餓感萌生,便走到路旁的茶餐廳,點了一碗餐蛋面,餐蛋面可說是屬於港人的餐蛋面。

對香港了解不多的人,一聽之下可能不知道什麼是餐蛋面,它的全名其實是午餐肉煎蛋公仔面。餐蛋面應該是香港人吃得最多的港式食品了,簡單的面食,是香港茶餐廳不能不備的食品。尤記得很小的時候,那時候來往港九的渡海小輪不像現在坐十分鐘就到對岸,那時坐小輪要坐二十分鐘的,渡輪就有售賣餐蛋面,我那一次都要爸媽給我來一碗。

為什麼餐蛋面一定要是港式? 我相信沒有任何地方的人比香港人更講究餐蛋面了。作為快速美味的食物,我們有時趕時間就會吃餐蛋面,不知道吃什麼好時就會吃餐蛋面,在家裡想簡簡單單弄點東西吃,也是弄餐蛋面,還有作為男士們都會心微笑的,就是那事情之後,男士都總愛來一碗餐蛋面。

相傳上世紀中,大部份香港人都很窮,同時間午餐肉從美國傳到香港,由於其價錢低廉,茶餐廳冰室們就開始製作了餐蛋面,讓貧窮的香港人也能夠很到溫飽,加上香港人節奏急促,快而美味的餐蛋面正迎合香港人的性格,讓它由熱門美食變成港人精神。但你說餐蛋面容易煮嗎? 其實不易。

餐肉要切很厚薄適中,太薄會被人投訴,太厚則煎得不香。蛋一定要煎得剛剛好,蛋黃不能凝固,流質的蛋黃流出來,混和面條一起享用,是最美好的吃法。至於面就更厲害了,首先面要選香港出產的出前一丁,用沸水煮,煮完後用冷水過冷河,這樣面才有彈水,再重新煮一碗水,才下調味料,這樣的餐蛋面就是我眼中完美的餐蛋面。

當然每人都有不同的口味,也有些人會加上菜,加上芝士等,但對我來說,簡單的餐蛋面才是最有味道的餐蛋面。

在我看來,對比雞蛋仔、魚蛋這些有名的香港街頭小吃,或許餐蛋面更能代表香港人的精神。這一種餐蛋面的味道可是在外地吃不到的,至少,在外地可找不到香港出產的出前一丁。我曾在網上看過一個故事: 有一位港人在西藏開了一間咖啡室,營業的日子裡遇到不少香港人,而大部份的香港人到了咖啡室,都會問店主有沒有餐蛋面,結果,這間咖啡室的餐牌上,真的多了「餐蛋面」。

不知,你對餐蛋面的印象又是如何?