Egg Waffles (or Eggettes/Egg Puffs)
I did it! I made my own egg waffles. And they were pretty darn good. Totally worth getting the special egg waffle iron. I plan on making these again and again and again.
Egg Waffles/Eggettes/Egg Puffs, are a Hong Kong street snack. The batter is sweet, resembling a pancake batter. When cooked in this special egg waffle iron, the area connecting the eggs puffs are crispy and the egg puffs themselves are light and fluffy. It’s so fun to break them apart and eat one by one.
William Sonoma began selling a Nordicware Egg Waffle Pan a few years ago but I couldn’t bring myself to buy it. After ordering the dessert recently at a Chinese Hot Pot restaurant and being disappointed with their version, I decided to buy it. I’m so glad I did. Now I can have eggettes whenever I want.
I originally bought the mix by William Sonoma. Have you ever noticed that a lot of the mixes they sell are more complicated than making a recipe from scratch? Well, this mix was definitely not easy and after reading a few steps, I started searching the internet for an easier recipe.
One of my favorite Chinese recipe sites is Christine’s Recipes. Her recipes usually turn out great and she provides a lot of step-by-step photos. Lucky for me, she had an egg waffle recipe.
It was easy to mix together. The hardest part was getting the hang of cooking with the egg waffle. I definitely recommend you read all the instructions that come with the pan before starting. Like making pancakes, the first one came out pale and sickly. But the rest were beautiful and came off the pan easily.
Key tips if making with Nordicware Egg Waffle Iron:
- The egg waffle pan is not placed directly onto a stove. You place a cooling rack on the stove and place the egg waffle pan on top of that.
- You only pour in 3/4 cup of batter into the middle of the pan. It’s okay that it doesn’t reach the edge because the batter will spread during cooking.
- Once you pour the batter in, you must immediately seal it tight and flip it over to start cooking rather than cooking on the side it’s already on first.
- Use a timer to keep track. 2 minutes per side. I ended up cooking each side twice before it reached the desired doneness.
- Once you open and take a peek and see that it is golden brown, you slowly lift one side of the pan up. At first, the egg waffle batter will cling to the top but if you wait a few moments, it begins to fall off. As it begins to come off, you slowly lift more of the top lid, so it comes off row by row and at the end, you have a perfect egg waffle.
- It’s hard to tell which side is the top side, but the side that clings to the top will actually have some little indents and nonperfect puffs, so I like to flip it over again when putting the egg waffle onto a plate. See the indents? I treat this as the bottom.
I can’t wait to make more. I’ve only had the original flavor before, but I’m eager to try making other flavors too. I used the ingredients from Christine’s recipe, but didn’t follow the instructions. I tried to make it easier and save some time and it still came out great.
- 140 g all-purpose flour
- 7 1/2 g baking powder
- 1 tbsp custard powder
- 140 g white sugar
- 28 g tapioca starch
- 2 large eggs
- 28 g evaporated milk
- 140 ml water
- 28 g vegetable oil divided
- 1 tsp vanilla extract
Whisk together flour, baking powder, custard powder, tapioca starch. In a separate bowl whisk the eggs and sugar until thoroughly mixed. Add in the evaporated milk, vanilla extract and water and mix.
Add the flour to the wet mixture. Add in almost all of the vegetable oil, reserving enough to grease the waffle pan, 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.
If using Nordicware pan, heat according to instructions by preheating both sides at the same time over the stove, with the pan sitting on a wire rack. Coat the pan with oil.
Once the pan is 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.)
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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Hong Kong style Egg Waffles
Amount Per Serving (0.33 of recipe)
Calories 602 Calories from Fat 79
% Daily Value*
Saturated Fat 2.9g18%
Polyunsaturated Fat 1.9g
Monounsaturated Fat 3.3g
Vitamin A 450IU9%
Vitamin C 1.7mg2%
Net Carbs 121g242%
* Percent Daily Values are based on a 2000 calorie diet.