Origin of Hong Kong Style Egg Waffle
The Hong Kong style Egg Waffle is a unique street hawker food in Hong Kong. Piece by piece they come in a golden coloured honeycomb shape and gives out a rich aroma of cake flavour. It is in fact hollow in shape … it gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.
In accordance to information available, the Hong Kong Style Egg Waffle is originated in the 1950s. In an effort of making use of some cracked eggs, an Asian grocery shop’s owner made an attempt of developing this egg batter. Sugar, flour and evaporated milk were added to an egg batter and was poured into a honey-comb metal plate to cook into waffle. Traditionally, the Hong Kong Egg Waffles are made over charcoal flames. However, most people nowadays use electric stove tops due to cost efficiency and safety reasons. (Information gathered from http://zh.wikipedia.org/zh/雞蛋仔).
Nowadays, the Hong Kong Style Egg Waffle has its original formula improved to also come in an array of different flavours and they include chocolate, strawberry; original flavour with shredded coconuts, black sesame, etc. However, the original flavour still remains as the majority out of all.
My special feel with the Hong Kong Style Waffle
My childhood is like many others ... I grew up with the ‘companionship’ of the Hong Kong Style Egg Waffles …
I can never forget about that special bond I had with the Hong Kong Style Egg Waffles … perhaps I should have said I am reluctant to have forgotten about it, probably due to the fact that the deep rich egg aroma has concealed within it my personal growing up memories in Hong Kong.
My son is already the generation which is born overseas … it is not possible for him to fully understand that feeling that I have with the Hong Kong Egg Waffle. But what a mother can do is to learn making so at home, at least to give that tiny little chance to my next generation the opportunity of tasting that rich egg aroma over the other side of the world.
Hong Kong Style Egg Waffle (雞蛋仔) (Printable recipe)
- The Hong Kong egg waffle mould (see picture & info of "where to buy" below)
- wooden stirrer
- baking brush
- one large measuring cup
- a few large bowls (or mixing bowls)
- electric kitchen scale
- cake cooling rack
- flour sieve
(The following quantity is sufficient for making quite a few pieces but it really depends on the size of mould that you use and the success rate of making good ones.)
- 140 grams plain flour
- 7.5 grams baking powder
- 1 tablespoon custard powder
- 28 grams topica starch
- 2 eggs
- 140 grams white sugar
- 28 grams evaporated milk
- 140 ml still water
- 28 grams vegetable oil, for making the egg batter
- small quantity of vegetable oil, for greasing the mould
- 2 drops vanilla essence
- Firstly mix and sieve the plain flour + baking powder + custard powder + topica starch. Set aside.
- Beat the eggs and mix in the white sugar using a wooden stirrer. Add in gradually the evaporated milk and still water. Mix thoroughly.
- Add the sieved flour mixture (1.) into the egg mixture (2). Stir thoroughly until a smooth batter is form. It is important that it forms no lumps.
- Add in the vanilla essence and mix well.
- Finally add in the vegetable oil.
- Cover the batter with cling wrap and refrigerate for at least an hour.
- Take the egg batter out from the fridge half an hour prior to using; allowing it to return to room temperature.
- Warm up each side of the mould, and brush a thin layer of oil on each side.
- Pour the egg battle into a large measuring cup for ease in pouring so onto the mould.
- Pour the egg battle onto the mould filling upto 80% full. Close the mould and hold the handle firm to keep the two sides closing tight. Then flip and turn the closed mould in order to have the egg batter filled evenly inside the mould. Flip to the opposite side of the mould and place it on top of the stove. Use medium heat to cook each side for 1 to 2 minutes until the egg waffle is cooked and can thus be easily removed from the mould.
- Use a fork to remove the egg waffle from the mould and place it on a cake cooling rack to cool.
- Repeat steps 8 to 11 until all egg batter is finished.
- The newly purchased mould will need to be thoroughly washed and cleaned prior to first time use. Then warm up the mould on heat, and follow the cooking steps (as above) to make initial egg waffle. The egg waffle can be discarded and the same procedure needs to be repeated for 2 to 3 times until the egg waffles start to be relatively easier to be removed from the mould.
- Refrigerating the egg batter for an hour helps to make an easier job of cooking a perfect egg waffle relatively easier.
- If you get on hold onto the techniques of making the original flavour egg waffle, you can attempt making other flavours, e.g. chocolate, original flavour with black sesame or shredded coconut, etc. You can add one tablespoon of chocolate powder, shredded coconuts, stir-fried sesame to the egg batter and have it mixed well. (I tried adding the chocolate powder to make Chocolate Egg Waffle and the result was quite pleasant.)
- The egg waffle should be left to cool for a little while before consuming to gain its crispness.
- If ladies do feel that holding the mould is far too tiring over a period of time, they can perhaps get the gentlemen at home to take turns and give them a helping hand.
I attempted making this so many times and lost count on the failures resulted before getting on hold this recipe and the techniques involved. So don’t give up and all the best!
Where to buy:
The Hong Kong Egg Waffle Mould can be purchased from the following shops in Hong Kong:
- 上海街宇宙廚具 (Address: Ground Floor, 327A, Shanghai Street, Yau Ma Tei, Kowloon, Hong Kong)
- I Love Cake (Address: Ground Floor, 338, Shanghai Street, Yau Ma Tei, Kowloon, Hong Kong)