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

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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.

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Questions

What temperature do I cook Egg Puffs at?

For Egg Puffs, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 25 minutes, in step 10.

Why does Egg Puffs say not to overmix?

Step 7 reads: "Gently fold the flour mixture into the egg mixture until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 7 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for sweetened condensed milk in Egg Puffs?

The entry for Egg Puffs calls for 1/4 cup evaporated milk or condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Can I make Egg Puffs gluten-free?

Yes. The gluten in Egg Puffs 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.

Is Egg Puffs vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp unsalted butter, 1/4 cup evaporated milk or condensed milk, 4 large eggs and 4 large egg whites. For fully plant-based entries, see the vegan dessert collection.

Does Egg Puffs contain eggs?

Yes: 4 large eggs and 4 large egg whites. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Egg Puffs?

Yes. Store Egg Puffs 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.

Serve it with

Salted Honeydew Sea Salt Cream Tea drink
Coconut Lime Cooler drink
Cantarito drink

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