Egg and Ham Stuffed Bun
Hawker • Singapore
How to Make Egg and Ham Stuffed Bun (Traditional & Healthy Version)
Egg and Ham Stuffed Bun is a beloved lunch option found in many Singapore kopitiams and hawker centres, blending classic bread-making with innovative local fusion. This dish showcases Singapore's multicultural food scene, where Western influences meet local flavours, resulting in a hearty, savoury treat perfect for busy afternoons. The stuffed bun features a fluffy, lightly sweetened bread encasing a wholesome filling of eggs and lean ham, often enhanced with spring onions and local spices for added aroma. Rooted in hawker culture, Egg and Ham Stuffed Bun is commonly enjoyed as a grab-and-go meal, making it ideal for office workers and students alike. Its taste balances the richness of ham and egg with the gentle sweetness of the bun, paying homage to Singapore’s creative approach to comfort food. The recipe here focuses on a healthier version, ensuring you can enjoy this favourite without guilt—perfect for anyone tracking calories or seeking a nutritious midday boost. By utilising lighter ingredients and wholegrain flour, this recipe maintains authenticity while fitting seamlessly into a modern, health-conscious lifestyle.
Ingredients(for 1 stuffed bun (approximately 120g) per serving)
- 1 cup Wholegrain flour (for healthier bun)
- 1/3 cup Low-fat milk (skim milk)
- 2 Eggs (large, local farm eggs)
- 70g Lean turkey ham (substitute for regular ham)
- 2 stalks Spring onion (chopped)
- 1 tbsp Olive oil (light brushing)
- 1 tsp Yeast (instant, for bun dough)
- 1 tsp Sugar (optional, for yeast activation) - optional
- 1/2 tsp Salt (for dough and filling)
- 1/4 tsp Black pepper (freshly ground)
Instructions
- 1
Mix wholegrain flour, yeast, sugar, and salt in a large bowl. Gradually add low-fat milk and knead until a smooth dough forms.
5 minutes
Ensure milk is slightly warm for better yeast activation.
- 2
Cover dough and let it rest for 10 minutes until slightly risen.
10 minutes
Resting helps the dough become more elastic.
- 3
While dough rises, beat eggs with spring onion, salt, and pepper. Heat olive oil in a pan, scramble eggs lightly, then stir in chopped turkey ham. Remove from heat.
5 minutes
Don’t overcook the eggs; keep them soft for moist filling.
- 4
Divide dough into 2 portions. Flatten each and place egg and ham filling in the centre. Seal edges to form a bun.
5 minutes
Pinch seams carefully to prevent filling from leaking.
Why This Dish is Healthy
By using wholegrain flour and lean turkey ham, this recipe lowers cholesterol and increases fibre, important for weight management and heart health. Minimal sugar and olive oil keep the calorie count in check, while fresh eggs and vegetables contribute essential micronutrients. This balanced approach ensures you enjoy a classic Singaporean lunch without compromising your healthy eating goals.
This Egg and Ham Stuffed Bun is rich in protein from eggs and lean ham, providing sustained energy and muscle support. Wholegrain flour adds dietary fiber, supporting digestive health and stabilising blood sugar. Spring onions boost vitamin A and C, while olive oil contributes healthy fats. The recipe is designed with reduced saturated fat and sodium compared to traditional buns, making it suitable for calorie-conscious individuals.
Pro Tips
- 💡Tip 1: Use wholegrain flour for extra fibre and a nutty flavour.
- 💡Tip 2: Scramble eggs gently for a creamy filling.
- 💡Tip 3: Seal buns tightly to prevent filling leakage during baking.
Storage & Serving
Store cooled buns in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in oven or air fryer for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
