Cookware & bakeware · Speciality pan
Egg waffle pan
A hinged pair of plates with a honeycomb of round hollows, used on the hob to make Hong Kong egg waffles (gai daan jai).
Specialist · Used on the stovetop · 1 recipe
What it is
Two hinged cast-aluminium or cast-iron plates with long handles. One plate has a grid of deep spherical cells and the other a matching set of shallow ones, so the batter sets into a sheet of joined bubbles. Electric bubble-waffle makers do the same job without a hob.
What it’s for: Cooking a thin, eggy batter into crisp-shelled bubbles with soft, custardy centres.
How to use it
- Heat both sides of the closed pan over medium heat for a few minutes, turning it over halfway.
- Open it and brush both plates well with oil.
- Pour batter into the deep side to fill the cells, close the pan and flip it straight away so batter runs into the top plate.
- Cook a couple of minutes on each side until golden, then tip the waffle out onto a rack to crisp.
Good to know
- Tasks
- making Hong Kong egg waffles, making bubble waffles for ice cream cones
- Cooking methods
- Pan-fried
- Materials
- cast aluminium, non-stick coated aluminium, cast iron
- Care and cleaning
- Let it cool, wipe out with a damp cloth or wash gently by hand and dry well. Re-oil cast-iron pans lightly before storing.
- Limitations
- Makes one waffle at a time and only this shape; needs a good preheat and enough oil or the bubbles stick.
Safety
- The plates and hinge get very hot; hold only the handles.
- Hot batter and steam can escape from the edges when the pan is flipped.
If you don’t have one
- Electric bubble-waffle maker — The same shape without a hob, with built-in temperature control.
Equipment guide
How it works: Two hinged plates with matching spherical cells are preheated on the hob. Batter poured in sets against the hot metal; flipping the closed pan lets batter flow into the opposite cells so each bubble cooks hollow and crisp on the outside while staying soft within.
| Material | Good | Watch out |
|---|---|---|
| Cast aluminium with non-stick | Light, heats quickly, easy release. | Coating wears; not induction-compatible. |
| Cast iron (bare, seasoned) | Very high heat capacity, so it holds temperature when cold food goes in; excellent for searing; oven-safe; lasts generations. | Heavy and slow to heat; heats unevenly on small burners; needs seasoning and drying; long simmering of acidic sauces can strip seasoning and give a metallic taste. |
- Stovetop hinged pan
- Traditional Hong Kong design.
- Electric bubble-waffle maker
- No hob or flipping technique needed.
Buying guidance
Starting out: An electric maker is easiest; a stovetop pan gives crisper results with practice.
- Tight-closing hinge
- Long, heat-proof handles
- Non-stick coating on both plates
No brands or prices — check current reviews before buying.
Techniques:Baking
Related tools
Recipes that use it
Hong Kong egg waffles
Hong Kong · 55 min · 450 kcal · Contains egg