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Egg Waffle

This classic Hong Kong street food features spherical, puffed bubbles with a crispy exterior and soft, airy interior. It offers a subtle sweetness and fragrant custard flavor in every bite.

25 minMediumServes 2380 cal/serving

ChineseDessertWaffle MakerVegetarianKosher-styleNut-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 1 cup cake flour, sifted
  • 2 tbsp tapioca starch
  • 1 tsp baking powder
  • 2 large eggs, beaten
  • 1/2 cup granulated sugar
  • 2 tbsp evaporated milk
  • 1/2 cup water
  • 2 tbsp vegetable oil
  • 1/2 tsp vanilla extract

Instructions

  1. 1

    Whisk 1 cup sifted cake flour, 2 tbsp tapioca starch, and 1 tsp baking powder together in a bowl.

  2. 2

    In a separate bowl, whisk 2 beaten large eggs and 1/2 cup granulated sugar until pale and frothy.

  3. 3

    Stir in 2 tbsp evaporated milk, 1/2 cup water, 2 tbsp vegetable oil, and 1/2 tsp vanilla extract.

  4. 4

    Gently fold the dry flour mixture into the wet batter until smooth, then chill for 30 minutes.

  5. 5

    Heat the egg waffle iron, brush lightly with 2 tbsp vegetable oil, and pour in batter to cover all spherical molds.

  6. 6

    Close the mold tightly and immediately flip the iron upside down.

  7. 7

    Cook for 3 to 4 minutes until golden and crisp, then cool on a wire rack for 1 minute.

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Questions

How long does Egg Waffle take?

As written, 25 minutes: 15 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 4, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

How do I know when Egg Waffle is done?

Go by the cues in the method rather than the clock. Step 7: cook until golden and crisp.

Why fold instead of stir in Egg Waffle?

Step 4 reads: "Gently fold the dry flour mixture into the wet batter until smooth, then chill for 30 minutes." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Is there a substitute for cake flour in Egg Waffle?

The entry for Egg Waffle calls for 1 cup cake flour, sifted. In its place: For each cup, take two tablespoons out of a cup of all-purpose flour and replace them with cornstarch, then sift.

Can I make Egg Waffle dairy-free?

Yes. The dairy in Egg Waffle is 2 tbsp evaporated milk. Swap the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Which part of Egg Waffle can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 30 minutes: "Gently fold the dry flour mixture into the wet batter until smooth, then chill for 30 minutes." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

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