Cherry & Dennis Helper Habitat
Hong Kong Egg Waffles
港式雞蛋仔
Recipe overview
Hong Kong egg waffles have individual crisp hollow bubbles and a tender centre.
01
Ingredients
Main ingredients
- 180 g plain flour
- 2 eggs
- 120 ml evaporated milk
- 120 ml water
- 20 g custard powder
- 1.5 tsp baking powder
- 80 g sugar
- 2 tbsp neutral oil
- 1 tsp vanilla extract
For the pan
- 1 tsp neutral oil
02
Tools
- mixing bowl
- whisk
- fine sieve
- egg-waffle pan
- heatproof tongs
- cooling rack
03
Steps
Step 1
1. Sift flour, custard powder and baking powder into a bowl.
Sift flour, custard powder and baking powder into a bowl.
Step 2
2. Beat eggs and sugar until the sugar begins to dissolve.
Beat eggs and sugar until the sugar begins to dissolve.
Step 3
3. Whisk evaporated milk, water, oil and vanilla into the eggs.
Whisk evaporated milk, water, oil and vanilla into the eggs.
Step 4
4. Add dry ingredients in batches and whisk until the batter is smoo
Add dry ingredients in batches and whisk until the batter is smooth.
Step 5
5. Cover the batter and rest it for 20 minutes so the flour hydrates
Cover the batter and rest it for 20 minutes so the flour hydrates.
Step 6
6. Preheat both sides of the egg-waffle pan over medium heat.
Preheat both sides of the egg-waffle pan over medium heat.
Step 7
7. Brush the moulds lightly with oil, including the hinge edges.
Brush the moulds lightly with oil, including the hinge edges.
Step 8
8. Pour enough batter to fill each bubble mould without flooding the
Pour enough batter to fill each bubble mould without flooding the pan.
Step 9
9. Close the pan firmly and turn it immediately to spread the batter
Close the pan firmly and turn it immediately to spread the batter.
Step 10
10. Cook 2 to 3 minutes per side, turning once, until both faces are
Cook 2 to 3 minutes per side, turning once, until both faces are golden.
Step 11
11. Open the pan and lift the fully set waffle with heatproof tongs.
Open the pan and lift the fully set waffle with heatproof tongs.
Step 12
12. Curve it briefly on a rack so steam escapes and serve crisp and w
Curve it briefly on a rack so steam escapes and serve crisp and warm.
Common mistakes
- Overfilled moulds spill hot batter.
- Opening the pan before the batter sets tears the bubbles.
- Stacking hot waffles traps steam and softens the crust.
Tips
A 20-minute batter rest is included in total time; cook one waffle at a time and let steam escape before serving. Preparation time includes the 20-minute batter rest.
