Total Time
10mins
Prep 5 mins
Cook 5 mins

Popular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.

Ingredients Nutrition

Directions

  1. Whisk the flour, baking powder, custard powder, tapioca starch, and salt together in a small bowl and set aside.
  2. Combine the eggs and sugar in a medium bowl and whisk together until smooth.
  3. Add in the evaporated milk and water and whisk to combine.
  4. Add in the flour mixture and whisk to combine, making sure that all the lumps are whisked out and the mixture is very smooth.
  5. Add in the vanilla extract and vegetable oil and whisk to combine.
  6. Cover the mixture and refrigerate for an hour to let thicken.
  7. Spray each eggette plate with nonstick cooking spray and heat on a stove burner at medium until just hot - you don't want it scorching or the batter will cook too quickly when it hits the pan.
  8. You can stir in any of the optional add-ins like the ones I listed above at this point, right before cooking the batter.
  9. Pour about 3/4 cup of batter on one side of the egg waffle maker, spreading as evenly as possible. Place the other plate on top. Flip the pan over to let the mold fill evenly.
  10. Cook for about 2 1/2 minutes, then flip and cook for another 2 1/2 minutes.
  11. After the first trial eggette, you can adjust the heat and cooking time to get the doneness you want.
  12. Turn the eggette out onto a wire rack to let cool slightly before eating.
  13. Cooking time is for each egg waffle.