Where to Eat It: Hong Kong
Egg waffles (gai daan jai in Cantonese) first appeared on the streets of Hong Kong in the 1950s, and they’ve been a popular snack ever since. Their unique look is produced by cooking an eggy batter between two metal plates of semi-spherical cells over an open flame or electrical heater. Egg waffles are best eaten hot off the griddle, and usually enjoyed plain, though you can find spots that will add fruit or chocolate. Some vendors even have different flavors of batter, such as chocolate, green tea, or ginger.
- 1 cup all-purpose flour (4.24 oz or 120 g)
- 1 teaspoon baking powder
- 1 teaspoon tapioca starch (or corn starch)
- 1 tablespoon custard powder(optional)
- 2 eggs
- 2/3 cup sugar (150 mL)
- 2 tablespoons evaporated milk
- 5 oz water
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract (or vanilla essence)
- more vegetable oil for brushing/spraying on the egg waffle pan
In a large bowl, mix together the flour, baking powder, tapioca or corn starch, and optional custard powder with a spoon or fork. You can also sieve these dry ingredients but I didn’t bother.
Add the eggs, sugar, vegetable oil, and vanilla extract/essence. Give it a whirl with an electric mixer (start at low speed so the flour doesn’t erupt out of the bowl and increase to medium speed) or spatula.
Pour in the evaporated milk and water. Mix thoroughly.
It may be slightly lumpy and this point and I found that letting it stand for an hour (whether in room temperature or fridge) helped dissolve the lumps.
Set a wire rack on a baking sheet or large plate.
Pre-heat each half of the Nordic Ware Egg Waffle Pan on separate burners over medium-high heat until hot. I pre-heated mine for 5 minutes.
Lightly brush or spritz each pan with vegetable oil. Lower heat to medium.
Pour ¾ cup of the batter into the middle of the egg waffle pan (if you pour too much, it will either leak out the side or prevent the waffle pan from closing tightly) and give the pan a quick swirl to distribute some of the batter to the outer holes.
Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2.5 minutes.
Flip again and cook for a further 2 to 2.5 minutes. Exact timing will depend on your stove and heat output.
Open the pan and invert the eggettes onto the wire rack and let cool for a minute or so. I used a plastic fork to help loosen the egg cakes from the mold.
Repeat with the remaining batter. Enjoy!