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Cantonese Beef & Eggs over Rice?

Hey guys, I'm trying to find this dish called "slick eggs and beef over rice" or 滑蛋牛肉飯(gwat daan ngau juk faan). Attached is a pic from the internets. I know Chinatown will most likely have it, but which restaurants? I don't want to go to every one and check if I don't have to, and it would be nice if you guys who tried it can let me know which restaurants cook up a good version of this dish.

PS: I'm not looking for the version made with minced/round beef or 滑蛋免治牛肉飯.

Thanks!

 
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    1. It's on the menu at Royal Palace II. It looks pretty much exactly as your picture. A mildly flavored dish, tender sliced beef, barely set egg, scallion. I loved it but don't have much to compare it to.

      2 Replies
      1. re: deglazer

        Royal Palace is a hidden gem and one of my favorites. I will have to try their version of this dish.

        1. re: gourmaniac

          The Chinatown Eatery lives on! I love it - no fuss, counter service, huge menu. It's great for dining solo. Counting the noodle dishes, noodle soups, and rice plates there's like 150 dishes to choose from in the $6 range.

      2. Most of the smaller eateries have this type of dish. I don't know which ones have the minced beef vs not, but this is a pretty standard lunch type of dish for Cantonese food. Even if you don't see it on the menu, I wouldn't be surprised if a Great Taste, Hong Kong Eatery or Vinh Sun might be able to make it for you anyway.

        1. Tried this at Royal Palace and it didn't float my boat. Kind of gloopy and bland. maybe the egg needed a little longer. Many things I love at RP. The pork with preserved vegetables (braised pork belly with pickled mustard greens) is killer but only available on weekends as it takes so long to make. Salt spicy pork chop on rice and dry fried beef chow fun are my regulars.

          1 Reply
          1. re: gourmaniac

            Those last two are all time favorites of mine and total classics. Will have to try the pork with preserved vegetable.

            I was tempted to clarify my earlier post - yes, it's exceedingly mild flavored. I can't even imagine what it would be seasoned with - maybe a drop of soy or rice wine or something? You can hardly tell. And the eggs are barely "barely set" and form a sort of sauce. I'm not an expert on this sort of thing, but I think that is the intent. So overall it's bland and wet, but I like it stirred up with the rice so it's gentle and soothing and simple, like congee.

          2. I ordered it from Great Taste and it was too runny for me. More than your pic, with nowhere near as much yolk showing. I just couldn't get into it because of how snot-like it was.

            1. It was one of my favorite dishes back home. Tried once at Hong Kong Eatery and gave up hope of finding a better version. You remind me to try making it at home this weekend.

              1 Reply
              1. re: sheila

                If you don't already have a recipe, there's some good discussion in this thread on the Home Cooking board: http://chowhound.chow.com/topics/383417
                I still have yet to try my hand at making it myself.