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Hong Kong egg waffles
Gai daan jai: bubble-shaped street waffles, crisp outside and custardy inside
Gai daan jai, 'little eggs', are the honeycomb sheets of puffed bubbles sold from street carts in Mong Kok and Sham Shui Po since the 1950s, handed over in a paper bag to be pulled apart bubble by bubble while you walk. A good one is crisp and thin on the outside and soft, almost hollow, in the middle, with the smell of egg, vanilla and evaporated milk. You need the special egg waffle pan with round cups. Chef's tip: rest the batter for at least 30 minutes; it bakes up lighter and the bubbles fill evenly.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 2 eggs
- 2 ⅞ oz caster sugar
- 4 oz plain flour
- ⅔ oz tapioca starch
- ½ oz custard powder
- 1 ½ tsp baking powder
- ½ cup evaporated milk
- ¼ cup water
- 1 tsp vanilla extract
- 2 tbsp vegetable oilplus extra for the pan
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Method
0/5 doneStep 1: Whisk 2 eggs and 2 ⅞ oz caster sugar for 1 minute until frothy. Sift in 4 oz plain flour, ⅔ oz tapioca starch, ½ oz custard powder and 1 ½ tsp baking powder, then whisk in ½ cup evaporated milk, ¼ cup water, 1 tsp vanilla extract and 2 tbsp vegetable oil to a smooth batter, as thick as double cream. Rest for 30 minutes.
5 minStep 2: Heat the egg waffle pan on both sides over a medium heat for 3–4 minutes, until a drop of water sizzles on it. Brush both sides lightly with oil.
4 minStep 3: Pour about a third of the batter into one side, filling the cups and just covering the flat parts. Close quickly and flip the pan straight away so the batter runs into the top cups.
Step 4: Cook for 2½–3 minutes, flip back and cook for 1½–2 minutes more, until the waffle is golden-brown on both sides and lifts cleanly. Common mistake: opening the pan too early to check; the bubbles collapse and stick. Wait for the full time.
5 minStep 5: Lift the waffle onto a wire rack and, while still hot, curl or fold it gently. Leave for 1 minute: it crisps as it cools. Repeat with the rest of the batter and eat within 15 minutes, when the shell is at its crispest.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 9 g
- Carbs
- 66 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hong Kong egg waffles take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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