Egg Waffle

Dublin Core

Title

Subject

Hong Kong, Street Food, Waffle, Eggette, Egg Waffle

Description

An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau, and is an eggy leavened batter cooked between two plates of semi-spherical cells.
It is referred to by its original Cantonese name, gai daan jai (鷄蛋仔), and in English, as egg puff, bubble waffle, eggette, pancake balls, pancake waffle, egglet, and puffle. It's cooked on a special frying pan on hot coals.

Creator

A small Hong Kong grocery store in the 1950s.

Date

Debatably the 1950s.

Contributor

Street vendors of Hong Kong

Format

The waffle is crispy on top, and cake-like on the bottom. It is sweet and hot with egg-rich batter.
They are usually served hot, and often eaten plain, although they may be served with fruit and flavours such as strawberry, coconut or chocolate. Traditionally baked egg waffles are golden-yellow in colour, with a firm outer shell and a soft, full interior. The insides of the balls shouldn’t be completely filled with dough – instead, only one half of the ball is doughy and chewy, with the other half containing a pocket of air.

Identifier

sac_004

Food Item Item Type Metadata

Recipe

https://kirbiecravings.com/hong-kong-egg-waffles/

Alternative Name

雞蛋糕/Gai Daan Ja /Egg Puff/Bubble Waffle/Eggette/Pancake Balls/Pancake Waffle/Egglet/Puffle

Ingredients

All-purpose Flour, Baking Powder, Tapioca Starch, Custard Powder, Sugar, Eggs, Evaporated Milk, Water, Vegetable Oil

Citation

A small Hong Kong grocery store in the 1950s., “Egg Waffle,” Food Iconic to Hong Kong, accessed January 15, 2025, https://learning.hku.hk/ccch9051/group-11/items/show/6.