[Chinese Recipes] Hong Kong Egg Waffle

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:

1. In a large bowl, sieve together the flour, potato starch, custard powder, and baking powder.

2. In a medium bowl, whisk the eggs and sugar together until blended. Add evaporated milk and water. Whisk until completely blended and foamy.

3. 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.

4. Line a baking sheet with aluminum foil. Set it next to the stove.

5. 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. 

6.Cool for 2 minutes. Serve immediately.

This recipe and image sources are referred in website: Themissinglokness.com. Thanks so much!