I can’t decide what name I like better: eggettes, egg waffles or egg puffs. I like the name eggettes but every time I type it out it looks like I spelled it wrong. Egg waffles sounds too plain. Egg puffs sounds cool except it’s the name I hear the least when referring to this Hong Kong street sweet.
As a brief recap to those who haven’t heard of eggettes/egg puffs/egg waffles, they are a Hong Kong dessert, often sold by street vendors. The sweet pancake-like batter is cooked in a special pan that creates a honeycomb shape. The connecting layer is crisp while the egg shaped puffs are crispy on the outside and soft and fluffy on the inside. It’s fun to break apart and they are delicious to munch on.
After successfully making the original flavor egg puffs with my Nordicware egg waffle pan (available at William Sonoma), I decided to venture into more flavors. I had just consumed some pandan sauce recently so my mind was on pandan.
I used pandan paste to flavor these. The little bottle can be found at most Chinese, Vietnamese or Filipino grocery stores. The one issue I have with using the pandan paste drops, which is a lot easier than extracting your own pandan juice, is that sometimes the artificial green can be a bit too much. Such as was the case with these. It’s a little too bright almost-neon green color for me. Next time, I’ll use less pandan paste.
Look at the pretty egg puffs! So puffy.
DH liked these even better than the original. I was hoping they would be a uniform green color, but the thin and crispy parts turned a dark brown (except for that first flop one which doesn’t cook correctly. That one was all green but not at all crispy). I liked these, but they didn’t crisp up as much as the original one, I think because of the pandan paste or maybe I was a bit too casual in measuring out my liquids. For some variation, I thought of putting some whipped cream on top. But we both agreed it was better just plain so we could break it apart and eat it with our hands.
Next up, chocolate!
140 grams plain flour
7.5 grams baking powder
1 tablespoon custard powder or vanilla pudding mix
28 grams tapioca starch
140 grams white sugar
28 grams evaporated milk
140 ml water
28 grams vegetable oil
1 tsp vanilla extract
1 tsp pandan paste
1. Whisk together flour, baking powder, custard powder, tapioca starch.
2. In a separate bowl whisk the eggs and sugar until thoroughly mixed. Add in the evaporated milk, vanilla extract and water and mix.
3. Add the flour to the wet mixture. Add in the vegetable oil and pandan paste and mix.It's okay if a few small lumps remain like in pancake batter, but try to get rid of most of the large lumps.
4. If using Nordicware pan, heat according to instructions by preheating both sides at the same over stove, with pan sitting on wirerack and also coating the pan with oil. Once preheated, turn the stove to medium heat, pour in 3/4 cup into the middle of the pan, seal tightly and immediately flip over to start cooking. Cook 2 minutes. Flip to other side and cook 2 minutes. Flip over again. At this time you can tentatively open and peek inside and the egg waffle top should be golden brown. Cook for additional 1 minute on this side, to make sure the underside turns golden as well. Then flip one more time and lift the lid slowly. (If your waffle wasn't golden at 2 minutes on each side, then you'll have to add additional cooking time before opening it.)
5. At first the egg waffle may stick to the top, but it should fall off after a few moments or with a gentle prodding of a fork. Slowly continue to lift pan off, and the egg waffle will fall down row by row. The very first egg waffle you make will likely not be perfectly golden, and may break. This is your throwaway egg waffle much like your first pancake. The rest of them should cook correctly and come off easily. Flip the finished egg waffle again as the bottom should be the top. Repeat with remaining batter. Serve immediately.
Adapted from Christine's Recipes