This recipe for Hong Kong-Style Spam & Egg Buns features pan-fried savory luncheon meat and egg wrapped in a soft and fluffy baked dough.
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What is Hong Kong ham and egg bun?
Ham and egg buns (also known as Spam and egg buns), are typically found in Chinese bakeries in Hong Kong and consist of sliced ham or Spam luncheon meat and slab of egg baked in a soft tender dough.
They're a staple amongst other bakery buns such as curry beef buns, baked BBQ pork buns, coconut cream buns, cocktail buns and baked red bean buns.
What is SPAM?
SPAM is a canned luncheon meat consisting of pork, starch and spices formed into a block.
It's used in various cuisines, including HK-style macaroni soup, Korean budae jiggae, and Hawaiian musubi.
What does SPAM taste like?
It has a predominantly salty and savory umami flavor.
Why you'll love this recipe
This recipe for spam and egg buns is:
Minimal in ingredients: with only eggs and spam luncheon meat, wrapped in a dough, it's got ingredients you've probably already have in your pantry.
Delicious: the savory ham and egg filling makes it a hearty sandwich.
Portable: with everything baked into the bun, it's easily eaten while traveling, on-the-go, camping, for a picnic lunch or a light meal.
Ingredients you'll need
- 1 batch hamburger bun dough; you will have extra dough -- you can shape into hamburger buns
- SPAM luncheon meat: sliced into 8; you can also use deli ham or sausage if you like
- large eggs: scrambled and cooked in a sheet
- water
Egg wash:
- 1 large egg: beaten
- black and/or white sesame seeds: optional; or sub with furikake seasoning
You can find these ingredients at your local grocery store.
How to make spam & egg buns
Prepare the spam
Lay the sliced spam onto a baking sheet lined with parchment paper.
Bake at 375F for 15-20 minutes, flipping halfway through, until lightly browned.
Remove from the tray and drain on paper towel. Let cool.
Prepare the egg sheet
Combine scrambled egg and 2 tablespoon water in a small baking pan lined with parchment paper.
Pour the egg mixture into the tray and bake at 350F for 20 minutes, or until the egg is set.
Remove from oven and cool on a wire rack.
Cut the egg into 8 pieces, about the same size as the luncheon meat.
Make the hamburger bun dough
Once the dough has doubled in size, deflate it and divide into 8 portions, about 75g each (note: with the remaining extra dough, you can make regular buns).
Roll each portion of dough out into a oval/rectangular shape about 6" in length and about 2.5" side (or the width of the SPAM) (Step 1 below).
Place one slice of egg in the center of the dough.
Add a piece of SPAM on top of the egg (Step 2 below).
Fold up the ends of the dough together to meet and pinch to seal the seam (Step 3 below).
Flip it upside down and place seam-side down onto. a large (13" by 18") baking tray lined with parchment paper (Step 4 below).
Repeat with the remaining buns.
Lightly cover and place in a warm location to rise, until slightly puffy.
Preheat oven to 375F.
Once the buns are puffy, lightly brush the tops with egg wash (Step 5 below).
Sprinkle sesame seeds on top of the buns (if using).
Bake at 375F for 15-18 minutes, or until the bun reaches an internal temperature of 190F.
Remove from oven and let cool on a wire rack (Step 6 below).
How to serve
Enjoy the ham and egg buns at room temperature or slightly warm.
Pair with a Hong Kong milk tea, jasmine milk tea, or yuenyueng coffee tea.
How to store
Store spam and egg buns well-wrapped in an airtight container in the fridge for up to 3 days.
You can freeze the spam and egg buns (individually wrapped) and place into a freezer bag, for up to 1 month.
To reheat, microwave the buns with a slightly damp paper towel over top, until warmed through.
Variations & substitutions
Add furikake (Japanese seaweed seasoning) on top of the buns for even more savory flavor.
Sprinkle shredded cheese on top, or add a slice of cheese in the middle of the buns.
Switch up the spam luncheon meat for breakfast sausage patties, deli ham, pepperoni, or hotdogs.
Other Hong Kong-style recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Hong Kong-Style Spam & Egg Buns
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Spam:
- 1 can SPAM luncheon meat cut into 8 slices
Eggs:
- 8 large eggs scrambled
- 2 tablespoon water
Dough:
- 250 ml whole milk
- 15 g granulated sugar
- 8 g active dry yeast
- 500 g all-purpose flour
- 1 large egg
- pinch of sea salt
- 60 ml avocado oil
Egg wash:
- 1 large egg beaten
- 1 teaspoon black or white sesame seeds optional
Instructions
Prepare the spam:
- Lay the sliced spam onto a baking sheet lined with parchment paper.
- Bake at 375°F/191°C for 15-20 minutes, flipping halfway through, until lightly browned.
- Remove from the tray and drain on paper towel. Let cool.
Prepare the egg sheet:
- Combine scrambled egg and 2 tablespoon water in a small baking pan lined with parchment paper.
- Pour the egg mixture into the tray and bake at 350°F/177°C for 20 minutes, or until the egg is set.
- Remove from oven and cool on a wire rack.
- Cut the egg into 8 pieces, about the same size as the luncheon meat.
Make the dough:
- In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate.
- To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
- Transfer the dough to a lightly greased bowl and cover with a tea towel.
- Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.
- Once the dough has doubled in size, deflate it and divide into 8 portions, about 75g each (note: with the remaining extra dough, you can make regular buns).
Assemble:
- Roll each portion of dough out into a oval/rectangular shape about 6" in length and about 2.5" side (or the width of the SPAM).
- Place one slice of egg in the center of the dough.
- Add a piece of SPAM on top of the egg.
- Fold up the ends of the dough together to meet and pinch to seal the seam.
- Flip it upside down and place seam-side down onto. a large (13" by 18") baking tray lined with parchment paper.
- Repeat with the remaining buns.
- Lightly cover and place in a warm location to rise, until slightly puffy.
- Preheat oven to 375°F/191°C.
- Once the buns are puffy, lightly brush the tops with egg wash.
- Sprinkle sesame seeds on top of the buns (if using).
- Bake at 375°F/191°C for 15-18 minutes, or until the bun reaches an internal temperature of 190°F/88°C.
- Remove from oven and let cool on a wire rack.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
I'm not a fan of SPAM, but wrapped in delicious pastry, this must be delicious. The buns look so fluffy and nice!
Michelle
Thanks Ben, you can definitely swap out spam for another protein such as ham 🙂
Raymund | angsarap.net
Your recipe for these buns sounds absolutely delicious and brings back memories of my Hong Kong days
Michelle
Thanks Raymund, the buns are such a delicious, portable meal!
Aeri
Hi Michelle, I just found this recipe from Google! Can you please specify what size is "small baking pan" for the eggs? I have never baked eggs before in this manner, so I wasn't sure if by "small" you meant brownie pan (8x8 or 9x9) or bread pan (4.5x9)? Thank you!
Michelle
Hi Aeri, I used a 6" by 5" baking pan (which is not a standard size) for the eggs, but you can use something comparable. A larger pan will yield thinner egg, and vice-versa. Hope that helps!