{"id":197,"date":"2021-06-06T00:31:32","date_gmt":"2021-06-06T00:31:32","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=197"},"modified":"2021-09-04T14:06:45","modified_gmt":"2021-09-04T14:06:45","slug":"hong-kong-style-egg-waffle","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2021\/06\/06\/hong-kong-style-egg-waffle\/","title":{"rendered":"HONG KONG STYLE EGG WAFFLE"},"content":{"rendered":"\n<p>Hong Kong style egg waffle is called in Cantonese \u96de\u86cb\u4ed4 (literally means little eggs) because of its golden colored honeycomb shape. It is one of the most popular street foods in Canton. <\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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\u2019s 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\u00a0<a href=\"https:\/\/zh.wikipedia.org\/zh\/%E9%9B%9E%E8%9B%8B%E4%BB%94\">https:\/\/zh.wikipedia.org\/zh\/\u96de\u86cb\u4ed4<\/a>).<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-cyan-bluish-gray-background-color has-background\">Servings: <\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-black-color has-white-background-color has-text-color has-background\">4-5<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-cyan-bluish-gray-background-color has-background\">Prep:<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-black-color has-white-background-color has-text-color has-background\">15 minutes<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-cyan-bluish-gray-background-color has-background\">Cook:<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-black-color has-white-background-color has-text-color has-background\">15 minutes<\/a><\/div>\n<\/div>\n\n\n\n<p>Servings: 5<\/p>\n\n\n\n<p>Prep time: 15 mins<\/p>\n\n\n\n<p>Cook time: 15 minutes<\/p>\n\n\n\n<p>Total time: 35 minutes<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"614\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-2-1024x614.jpg\" alt=\"\" class=\"wp-image-325\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-2-1024x614.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-2-300x180.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-2-768x461.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-2-1536x922.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-2-2048x1229.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Egg Waffle with Golden Colored Honeycomb!  (copyright: www.cookingtimes.net)<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Ingredients<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>3 eggs (separate egg yolks and egg whites; egg whites beaten to stiff peaks)<\/li><li>3\/4 cup milk<\/li><li>2 teaspoon vanilla extract<\/li><li>1\/3 cup butter, melted<\/li><li>3\/4 cup sugar<\/li><li>1 cup plus 2 tablespoons all-purpose flour<\/li><li>1 1\/2 teaspoon baking powder<\/li><li>1\/8 teaspoon salt<\/li><li>Vegetable oil for greasing the waffle maker<\/li><\/ul>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Instructions<\/a><\/div>\n<\/div>\n\n\n\n<ol class=\"wp-block-list\"><li>In a medium bowl, whisk together the egg yolks, milk, vanilla extract, butter, and sugar until combined; and set aside. <\/li><li>In a large bowl, combine flour, baking powder, and salt.<\/li><li>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.<\/li><li>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.<\/li><li>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.<\/li><li>Open the lid, invert the waffle onto serving plate, and allow cooling for 3 minutes.<\/li><li>Repeat with the remaining batter.<\/li><li>Top with your favorite toppings, or roll into a cone and fill with berries, or cut into pieces to enjoy with syrup.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"845\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-1024x845.jpg\" alt=\"\" class=\"wp-image-317\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-1024x845.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-300x247.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-768x633.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-1536x1267.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/06\/HK-egg-waffle-1-2048x1689.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>copyright: www.cookingtimes.net<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Hong Kong style egg waffle comes in a golden colored honeycomb shaper. It gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.<\/p>\n","protected":false},"author":1,"featured_media":326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,38,33],"tags":[9,16,14,32,34,31],"class_list":["post-197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-chinese","category-snack","tag-breakfast","tag-cantonese","tag-chinese","tag-egg","tag-snack","tag-waffle"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=197"}],"version-history":[{"count":28,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/197\/revisions"}],"predecessor-version":[{"id":907,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/197\/revisions\/907"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/326"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}