Egg Waffle — Hong Kong bubble waffle
Egg waffles — gai daan jai, "little chicken eggs" — are the iconic Hong Kong street snack: a waffle cooked in a hinged iron mould of small spherical wells, producing a flat sheet of golden bubbles. They are eaten warm by tearing off individual bubbles.
i. Origin & history
Egg waffles emerged in 1950s Hong Kong, reportedly invented by street vendors using broken eggs that suppliers gave away. They were originally an austerity sweet; they are now a Hong Kong icon and have spread globally.
ii. Ingredients
Makes 4 servings · scroll the side panel to adjust
- 200 g plain flour
- 60 g cornstarch
- 1 tsp baking powder
- Pinch salt
- 180 g sugar
- 2 large eggs
- 250 ml whole milk
- 2 tbsp evaporated milk
- 1 tsp vanilla
- 60 g unsalted butter, melted
iii. Method
- Whisk flour, cornstarch, baking powder, salt and sugar.
- Whisk in eggs, milks, vanilla and melted butter to a smooth batter. Rest 30 min.
- Heat an egg-waffle iron until very hot. Brush with oil.
- Pour batter to almost fill the wells. Close. Cook 90-120 seconds per side, flipping the iron once.
- Peel out the waffle sheet and eat warm — torn into bubbles.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Matcha egg waffle tints the batter green. Chocolate egg waffle adds cocoa. Egg waffle cones roll the waffle and fill with ice cream — a Hong Kong cafe innovation that has now travelled.
vi. Common questions
What is egg waffle?
Egg Waffle is hong kong bubble waffle, from chinese cuisine. They are eaten warm by tearing off individual bubbles
Where is egg waffle from?
Egg Waffle is from the chinese dessert tradition; the recipe and history are detailed above.
How long does egg waffle keep?
See the storage note in the Quick facts panel: Eat fresh.