Egg Puffs

Name: Egg Puffs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: Taiwanese
Ingredients: 1 cup all-purpose flour; 4 tbsp unsalted butter; 1/2 cup sugar; 4 large eggs; 4 large egg whites; 1/2 tsp baking powder; 1/2 tsp vanilla extract; 1/4 tsp salt; 1/4 cup evaporated milk or condensed milk

Fluffy, puffy Taiwanese pastries with a delicate egg custard center, crispy golden exterior, and a hint of fragrant vanilla. A viral favorite that's irresistibly airy and sweet.

45 minMediumServes 12140 cal/serving

TaiwaneseDessertOvenVegetarian

Ingredients

1 cup all-purpose flour
4 tbsp unsalted butter
1/2 cup sugar
4 large eggs
4 large egg whites
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup evaporated milk or condensed milk

Instructions

1

Preheat oven to 350°F. Grease a muffin tin or egg puff mold with non-stick spray.
2

Whisk together 4 large eggs and 1/2 cup sugar until pale and fluffy, about 3 minutes.
3

Add 1/4 cup evaporated milk or condensed milk and 1/2 tsp vanilla extract to the egg mixture and whisk well.
4

In a separate bowl, whisk 4 large egg whites with 1/4 tsp salt until stiff peaks form.
5

Gently fold the egg whites into the egg mixture in two additions.
6

Sift 1 cup all-purpose flour and 1/2 tsp baking powder together.
7

Gently fold the flour mixture into the egg mixture until just combined.
8

Melt 4 tbsp unsalted butter and gently fold into the batter.
9

Pour batter into prepared mold, filling each cup about 3/4 full.
10

Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
11

Let cool in the mold for 5 minutes, then turn out onto a wire rack.
12

Serve warm or at room temperature.

Questions

Can I make Egg Puffs dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/4 cup evaporated milk or condensed milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the evaporated milk or condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Egg Puffs gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Egg Puffs keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Egg Puffs?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Salted Honeydew Sea Salt Cream Tea drink
Beet Kvass drink
Cantarito drink

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