Impress your guests with this whimsical and unique recipe. Egg waffles, also called eggettes, bubble waffles, and egg puffs, are surprisingly easy to make and are a delicious sweet treat.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tbsp cornstarch
- 1 tbsp custard powder
- 2 large eggs
- 2/3 cup white sugar
- 2 tbsp evaporated milk
- 1/4 cup water
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- Combine the dry ingredients in a large bowl.
- Combine the wet ingredients in a separate bowl.
- Slowly pour the wet ingredients into the dry ingredients.
- Whisk the mixture together until it is just combined. Some small lumps may remain.
- Set the batter in the refrigerator for 1 hour.
- Preheat your waffle pan according to the manufacturer’s instructions.
- Brush vegetable oil over the pan and ensure the waffle iron is set to medium heat.
- Pour 3/4 cup of the batter into the middle of the egg waffle pan and encourage it to fill all the circles. Immediately flip the pan over. Hold the pan tightly closed so the batter doesn’t leak out while flipping.
- Cook for 2 minutes. Flip to the other side. Cook for 2 minutes more.
- Flip and cook for 2 minutes. Flip and cook for 2 minutes more.
- Slowly open the waffle pan and free the waffle with tongs. As you release the waffle, it will curl.
- Set the waffle on a wire rack to cool. If you want the waffle to be rounded, lay it over a rolling pin or another curved surface to cool.
- Repeat steps 7-12 with the remaining batter.
- Serve with toppings.
Most Hong Kong waffle machines are now electric and no longer require cooking on the stovetop. This makes them similar to regular waffle irons.
Flipping the waffle immediately after pouring in the batter creates the crispy outside that Hong Kong egg waffles are known for.
Substitute tapioca starch for the cornstarch if you prefer. Find it in Chinese grocery stores near the flour. If you can’t find custard powder, substitute vanilla pudding mix—it helps keep the waffles tender.
- Prep Time: 70 minutes
- Cook Time: 20 minutes