Hong Kong style egg waffle is called in Cantonese 雞蛋仔 (literally means little eggs) because of its golden colored honeycomb shape. It is one of the most popular street foods in Canton.

Hong Kong style egg waffle gives out a rich aroma of cake flavor. It gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.

The Hong Kong style egg waffle was originated in the 1950s. In an effort of making use of some cracked eggs, an Asian grocery shop’s owner made an attempt of developing this egg batter. Sugar, flour and evaporated milk were added to an egg batter and was poured into a honey-comb metal plate to cook into waffle. Traditionally, the Hong Kong egg waffles are made over charcoal flames. However, most people nowadays use electric stove tops due to cost efficiency and safety reasons. (Information gathered from https://zh.wikipedia.org/zh/雞蛋仔).

Servings: 5

Prep time: 15 mins

Cook time: 15 minutes

Total time: 35 minutes

Egg Waffle with Golden Colored Honeycomb! (copyright: www.cookingtimes.net)
  • 3 eggs (separate egg yolks and egg whites; egg whites beaten to stiff peaks)
  • 3/4 cup milk
  • 2 teaspoon vanilla extract
  • 1/3 cup butter, melted
  • 3/4 cup sugar
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • Vegetable oil for greasing the waffle maker
  1. In a medium bowl, whisk together the egg yolks, milk, vanilla extract, butter, and sugar until combined; and set aside.
  2. In a large bowl, combine flour, baking powder, and salt.
  3. Whisk the egg yolk mixture into the flour mixture until batter is smooth and well blended. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites.
  4. Pre-heat Bubble Waffle Maker until ready light go on. Lightly brush each side of the pan with vegetable oil and pour batter into the center until 70% full.
  5. Close the lid and flip immediately with cool touch handle. Cook for 2-3 minutes until the waffle is golden brown on the other side.
  6. Open the lid, invert the waffle onto serving plate, and allow cooling for 3 minutes.
  7. Repeat with the remaining batter.
  8. Top with your favorite toppings, or roll into a cone and fill with berries, or cut into pieces to enjoy with syrup.
copyright: www.cookingtimes.net

Related Posts


西葫芦瓜 小的三个/大的两个 鸡蛋 3个 洋葱 半个 盐 适量 面粉 1/2杯 面包屑 1/2 杯 黑胡椒 1/8小勺 白胡椒 1/8小勺 姜粉 1/8小勺 蒜粉 1/8小勺 鸡精 1/8小勺 芝士 2大勺 橄榄油 步骤一: 西葫芦瓜切丝,放入1/2小勺盐,泡制10分钟。然后挤干水分待用。 步骤二: 洋葱切细粒待用。鸡蛋打散,放入1/4小勺盐拌匀。 步骤三: 在一个中盆里放入西葫芦瓜丝,洋葱粒,鸡蛋液,盐1/2小勺,面粉,面包屑,黑胡椒,白胡椒,姜粉,蒜粉,鸡精,和芝士。搅拌均匀。看水份程度可适当调整面粉。 步骤四: 不粘锅小火加热,放入一勺橄榄油,倒入1/4的面糊,用勺子稍稍摊平,小火煎3-4分钟,直到底部金黄而且成型。翻面在煎3-4分钟即可。重复四次知道面糊用完为止。



These muffins are moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon. They hold a tasty surprise within: a melting pool of sweetened cream cheese filling.

Leave a Reply

Your email address will not be published. Required fields are marked *