When it comes to Hong Kong street food, egg waffle (雞蛋仔) has to be the most well-known and unique. It is like many mini egg-shape cakes connected together. Crispy crust on the outside and soft cake in the middle. Little sweet. No topping is needed. Just eat them when they are freshly made and hot. Even though many flavors have developed over the years, like chocolate and strawberry, the original is always the best. The smell and taste of eggs can truly come through in the waffle. It is absolutely delightful!
My best memory of egg waffles was when I was little. On the first day of Chinese New Year, my family and I would go to Yuen Long to visit grandma. Yuen Long was pretty far away from my home, about 45 minutes bus ride. We got up early in the morning. It was cold. The ride was long. I usually got a little sleepy. During the walk from bus station to grandma’s house, we would always bump into this egg waffle cart. Typically, nothing would be opened on New Year day. Everything is closed and everyone is home. But not this old man, he was always there selling these burning hot egg waffles. We were cold and hungry. We just couldn’t resist the amazing smell of charcoal, egg, and cake. My parents always bought me a batch. The waffle was crispy and sweet. No doubt, it was the best thing in the world! Every year, instead of red pockets, I looked forward to the egg waffle on the first day of New Year.
Chinese New Year is going to be on February 19th this year. I won’t be seeing the egg waffle cart for sure, but I can make my very own hot egg waffles. That makes me happy. I wish you all a very Happy New Year! Wish you happiness, good health and prosperity in this year of the sheep!
For this recipe, it took me two years to get it right. Ok! Actually, I have tried this recipe 4 times all together. The thing is I only make the egg waffles when Bryan is home during vacation. Since there are a lot of egg waffles for the two of us, I only make these when we have a light breakfast or late dinner. There just wasn’t many opportunities. That is why it took me two years to be satisfied with the recipe. 😛
Hong Kong Egg Waffle (Adapted from La Cuisine De Veronica)
3 batches
Ingredients:
– 5 ounces cake flour
– 1 ounce potato starch or tapioca starch
– ½ ounce plus ¼ teaspoon custard powder
– ¼ ounce baking powder
– 5 ounces sugar
– 2 large eggs
– 140 milliliter water
– 2 tablespoons evaporated milk
– 2 tablespoons vegetable oil
Directions:
- In a large bowl, sieve together the flour, potato starch, custard powder, and baking powder.
- In a medium bowl, whisk the eggs and sugar together until blended. Add evaporated milk and water. Whisk until completely blended and foamy.
- Pour about ½ cup of egg mixture into the flour mixture and whisk until the liquid has been absorbed. Add 1 more cup and whisk again until absorbed. While whisking, slowly add the rest of the egg mixture. Whisk until smooth. Add vegetable oil and whisk until blended. Let the mixture rest at room temperature for 1 hour.
- Line a baking sheet with aluminum foil. Set it next to the stove.
- Preheat both molds over medium heat until very warm. Turn the heat to medium-low. Spray the inside of the molds with cooking spray. Lay one mold on top of the prepared baking sheet. Pour batter into the mold until about 90% full. Place the other unfilled mold over the filled mold. Lift and keep in above the baking sheet. To spread the batter evenly on the bottom mold, tilt gently. By keeping both molds together, flip the whole thing upside down. Tilt the mold again. Return the molds to the stove over medium-low heat. Cook for 2 – 3 minutes or until golden brown, flip over and cook for another 2 – 3 minutes or until golden brown. Remove the waffle with tongs and transfer to a cooling rack. Cool for 2 minutes. Serve immediately.
Tips:
- Nordic Ware makes egg waffle pan. That is the one I have. The size is not exactly the same as the traditional Hong Kong ones, but close enough. You maybe able to find a traditional one on Ebay.
- Potato starch or tapioca starch can be found in most grocery stores in the flour isle. I use Bob’s Red Mill.
- Custard powder can be found on Amazon or some grocery stores. I have seen them in Bristol Farms.
- Use good fresh eggs. Better eggs give better flavors for the waffles.
- The waffles should be very easy to remove when cooked.
- Cooling part is essential. It lets the crust to crisp up.
Source: Read
Kayiu @ Saucy Spatula says
January 28, 2015 at 10:09 amYou got a WAFFLE PAN!!!! That is brilliant!! I had to idea that Nordic makes them!
Also didn’t know that your grandma is from YL 😀 That’s where I’m going next month!
I’m SO HAPPY about this post – the egg waffle looks great!
Lokness says
January 28, 2015 at 10:44 amThank you Kayiu! 🙂
It is pretty bizarre that Nordic made them. Can’t understand why. But hey, I am very happy about that! You should totally get the traditional one when you are in HK.
Wow! You are going to YL? You may just bump into my whole extended family on New Year day!
Monica says
January 29, 2015 at 5:55 amI am totally eyeing this with lust! ; ) Seriously, egg waffles and I go way back and I love them. I remember when my husband and I were dating, he used to literally buy me about 8 bags at a time when he went to Chinatown (NYC). There was a well known lady who sold them in her little spot there. And I admit I ate most of those bags myself. Those were the good ole days when I ate everything without a care! These look amazing, my friend! *I think I smell them in the air… ; )
Lokness says
January 29, 2015 at 1:33 pmAwwww… How sweet is your husband! Since this recipe only makes 3 batches, I suggest you to double it! So you can have 6 all to yourself! HAHAHA! 😀
Ashley says
January 29, 2015 at 6:44 pmOoo yum! I’ve never had an egg waffle but it sure does look awesome!
Lokness says
January 31, 2015 at 3:19 pmThanks Ashley! It is a Hong Kong specialty. Fun and tasty snack to make!
Maryanne @ the little epicurean says
January 29, 2015 at 8:21 pmWHAT?! I had no idea you could easily buy that egg waffle pan! I love, love, love HK egg waffles. Whenever I visit my parents, my dad and I bound to share a couple. Thanks for this awesome recipe! 🙂
Lokness says
January 31, 2015 at 3:23 pmYes! Who knows Nordic would make a pan like that? Since you love egg waffles, it is totally worth it to invest in the waffle pan.
Maggie says
January 30, 2015 at 5:06 amCan’t believe I missed these when I was visiting Hong Kong several years ago! These waffle look so cute and yummy, I want some to snack on now 🙂
Lokness says
January 31, 2015 at 3:25 pmOoooo…. Remember to get them next time when you visit. Yes, they are so cute! I always love their little egg shapes!
Wilma says
January 31, 2015 at 5:26 amI love these! Here in Hong Kong you can get them everywhere. You can have them in different flavors, I can’t resist!
cheers
Wilma
Lokness says
January 31, 2015 at 3:31 pmYup! But nothing beat the original flavor! Thanks for stopping by, Wilma!
mira says
January 31, 2015 at 8:13 pmThis egg waffle looks so cool and I’m sure – is delicious! Curious to try it! Pinned!
Lokness says
February 10, 2015 at 3:32 pmThanks, Mira! They are really delightful and a fun treat! Thanks for pinning!
lisaiscooking says
February 4, 2015 at 8:59 pmThese look delicious! I love the puffy shape. And, what a great New Year memory.
Lokness says
February 10, 2015 at 3:34 pmThank you Lisa! It was a sweet childhood memory. I love the shape as well! Cute little eggs!
Jackie @ supermancooks says
March 12, 2015 at 3:08 pmThese look so yummy Lokness! And I really want to buy Keith one of those cool waffle pans!! I go to Hong Kong frequently for work, but have somehow missed these?? I must find them next time!! So happy to find your site!!
best,
Jackie
Lokness says
March 16, 2015 at 2:42 pmSo nice that you get to go to HK often! I wish I can visit more too. Anyhow, you should totally look for the mold when you are in HK. It will be so much cheaper. Thanks for stopping by! Hope you will try this one day!
Fanny @ Oh Sweet Day! says
March 17, 2015 at 2:19 pmOH HOW I MISS THIS!!!! I grew up in Hong Kong too although I now live in Vancouver BC.
Lokness says
March 17, 2015 at 2:40 pmYou do??? Hi fellow Hong Konger! Then I know you will love this. Very easy. Just need to get the waffle pan! 😉
Andie@Micibakes says
July 24, 2015 at 11:53 amBeautiful blog Lokness!!!
Lokness says
July 29, 2015 at 8:32 pmThank you very much Andie! 😉
Mira says
September 3, 2015 at 5:02 pmLove the waffle and the pan! Never had Hong Kong Waffle, but would love to try it! Pinned!
Lokness says
September 4, 2015 at 9:14 amThanks Mira! You will love this waffle. Crispy crust and soft cakey center. It is nothing like you would have before. Let me know if you tried it. 😉
Alex says
November 7, 2015 at 6:32 amI am going to try your recipe. I am living in Toronto and also growing up in Hong Kong. It is easy to get bubble waffle here in Toronto but I still want to make it at home. I remember Hong Kong also serve the regular Belgian style waffle with peanut butter and sugar inside.
I have the Belgian waffle machine and also this bubble waffle machine, going to use your recipe. Thanks for sharing.
http://www.bedbathandbeyond.ca/store/product/cucinapro-trade-bubble-waffle-maker-in-black/1041533727?Keyword=Bubble+waffle
Betty says
April 16, 2016 at 6:22 pmThese are so nostalgic, love buying from the hawker carts when I was a child!
Lokness says
April 24, 2016 at 9:14 amYES, those from the carts are the best! 🙂