The egg waffle (gai daan jai) is a sweet, egg rich batter cooked between two hot plates of round cells, crisp outside and fluffy in each bubble, and eaten hot, often plain.

Egg waffles have been a Hong Kong street snack since the 1950s, when they were made over coal fires and sold from street kiosks. Their origin is unknown: one story credits post war cooks making up for eggless batter with an egg shaped mould, another hawkers who bought damaged eggs cheaply. A food stall owner, Mr Cheung, is said to have sold daan kau jai, a larger predecessor, from a cart in 1944. Today they also come in flavours such as chocolate or green tea, or served with ice cream.

Where to eat Egg Waffle (Gai Daan Jai) in Hong Kong

The editor picks for Egg Waffle (Gai Daan Jai) in Hong Kong are still in research. Meanwhile, see the Hong Kong signature-dishes index or the Hong Kong food guide.

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Make it at home

Serves 445 minIntermediate

Ingredients

  • 120g plain flour
  • 40g custard powder (Bird's brand if available)
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 100g caster sugar
  • Pinch fine sea salt
  • 2 large eggs
  • 60ml evaporated milk
  • 120ml whole milk
  • 60ml water
  • 30g unsalted butter, melted, plus more for brushing the iron
  • 1 tsp vanilla extract
  • Egg waffle pan (Hong Kong honeycomb cast iron, sold online and at Asian kitchen shops)

Method

  1. Whisk flour, custard powder, baking powder, bicarbonate of soda, sugar, and salt in a bowl.
  2. Beat eggs, evaporated milk, whole milk, water, melted butter, and vanilla in a second bowl.
  3. Pour wet into dry, whisk to a smooth thin batter. Rest 20 minutes; the resting is what gives the puffed bubble interior.
  4. Heat both halves of the egg waffle iron on a gas hob over medium heat, flipping every 30 seconds for 4 minutes until smoking hot.
  5. Brush both sides of the iron generously with melted butter.
  6. Ladle about 100ml batter into one half until it fills the bubble wells. Close immediately and flip 20 seconds in.
  7. Cook 90 seconds on one side, flip and cook another 90 seconds. The waffle is done when golden with crisp tips.
  8. Open carefully, lift out the waffle, fold like a magazine while still warm. Eat immediately.

Editor tip. Without a Hong Kong egg waffle iron you cannot make these; a regular Belgian waffle iron makes a completely different product. The iron costs under HK$300 from any Asian housewares shop.

Common allergens: Gluten, Dairy, Egg.