Hong Kong egg waffles

Name: Hong Kong egg waffles
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Ingredients: 120 g all-purpose flour; 20 g tapioca starch; 1½ tsp baking powder; 70 g sugar; 2 eggs; 120 ml evaporated milk; 60 ml water; 2 tbsp neutral vegetable oil; 1 tsp vanilla extract

Contains egg (no meat or fish)

雞蛋仔 · gai daan zai

A sheet of golden, bubble-shaped puffs that are crisp outside and soft and eggy within, cooked in a special pan. Hong Kong's iconic street snack, eaten warm from a paper bag.

Hong Kong egg waffles is a Hong Kong street food, ready in about 55 minutes and made with all-purpose flour and egg. It serves 3 and is rated intermediate to cook.

Start cooking

Close-up of bubble waffles in a waffle iron, showcasing the baking process. — Photo: Th2city Santana / Pexels · Pexels License

Prep: 10 min
Cook: 15 min
Rest: 30 min
Total: 55 min
Serves: 3
Level: Intermediate
Calories: 450

Ingredients

3 waffles

120 g All-purpose flour (opens in a new tab)Contains wheat, gluten
20 g Tapioca starch (opens in a new tab)Swap: Cornstarch (Custard powder is also common.)
1½ tsp (6.5 g) Baking powder (opens in a new tab)
70 g Sugar (opens in a new tab)
2 (100 g) Eggs (opens in a new tab)Contains eggs
120 ml Evaporated milk (opens in a new tab)Contains milk
60 ml Water (opens in a new tab)
2 tbsp (27 g) Neutral vegetable oil (opens in a new tab)Plus a little for greasing.
1 tsp (4.5 g) Vanilla extract (opens in a new tab)

Equipment

Method

1
Step 1
Whisk (opens in a new tab) the flour, starch, baking powder (opens in a new tab) and sugar (opens in a new tab). Whisk in the eggs (opens in a new tab), evaporated milk (opens in a new tab), water, oil and vanilla (opens in a new tab) until smooth. Rest 30 minutes.
- 5 min
- Whisk (opens in a new tab)
How it looks · Photo: Kampus Production on Pexels
2
Step 2
Heat an egg waffle pan (opens in a new tab) on both sides over medium heat and brush well with oil.
- 3 min
- medium heat
- Egg waffle pan (opens in a new tab)
A special egg waffle pan (or electric bubble waffle maker) is needed for the shape.
3
Step 3
Pour batter into one side to fill the cells, close, and immediately flip the pan. Cook 2 minutes, flip back and cook 2–3 minutes more until golden.
- 5 min
- medium heat
4
Step 4
Turn the waffle out onto a rack and cool for a minute so the outside crisps. Eat warm.
- 1 min

About this dish

Origin: Hong Kong · Well documentedMore food from Hong Kong
Dish: Snack · Street food · Sweets & confectionery
Cooking method: Pan-fried
Taste: sweet, mild, buttery
Diet: Vegetarian (lacto-ovo) · No nut ingredients
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Pork-free · Beef-free · DASH-style
Worked out from the ingredients. How labels work
Good for: Street food · Child-friendly
Cook more with: All-purpose flour · Egg · Tapioca starch · Baking powder · Sugar · Evaporated milk
Techniques: Pan-frying

Allergens

Contains: Milkfrom evaporated milk
Contains: Eggsfrom egg
Contains: Wheatfrom all-purpose flour, baking powder
Contains: Glutenfrom all-purpose flour, baking powder

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

450 kcal per serving

Estimated

1 serving ≈ 179 g · recipe makes 3

Where the energy comes from

Protein 10%
Carbohydrate 58%
Fat 32%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	450 kcal	252 kcal
Protein	11.2 g	6.3 g
Carbohydrate	65.1 g	36.4 g
Net carbohydrate	64 g	35.8 g
Sugars	28.2 g	15.8 g
Added sugars	23.3 g	13 g
Fibre	1.1 g	0.6 g
Fat	15.9 g	8.9 g
Saturated fat	3.7 g	2.1 g
Trans fat	—	—
Cholesterol	136 mg	76 mg
Sodium	329 mg	184 mg
Salt equivalent	0.8 g	0.5 g

Vitamins & minerals per serving

Potassium: 222 mg
Calcium: 270 mg
Iron: 2.9 mg
Magnesium: 24 mg
Vitamin A (RAE): 81 µg
Vitamin C: 1 mg
Vitamin D: 1.5 µg
Vitamin B12: 0.4 µg
Folate (DFE): 136 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Tapioca starch: Dry pearl tapioca (FDC 169717) used as a stand-in; both are almost pure cassava starch.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Resting the batter gives a lighter, more evenly bubbled waffle.
Cool the waffle on a rack, not a plate, so the shell stays crisp.

Common mistakes

Stacking hot waffles — they steam and lose their crispness.

Storage

Best eaten within 10 minutes. Re-crisp leftovers in a hot oven for 2–3 minutes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

All-purpose flour120 g
Egg2 piece · 100 g
Evaporated milk120 ml · 128 g

Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

Mix and knead · about 10 min
Mix only until no dry flour remains — overmixing makes it tough and tunnelled.
Rest · about 30 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Bake · about 15 min
Risen and golden; a skewer in the centre comes out clean or with a few moist crumbs; the top springs back.
Start to finish: about 55 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

Gummy or wet crumb
Likely causes
- Under-baked
- Sliced while hot
- Hydration too high for the flour
What to do
- Bake to 93–96 °C inside (cakes: clean skewer)
- Cool completely on a rack before slicing
- Reduce water by 3–5% or use a stronger flour
Collapsed or sunken middle
Likely causes
- Oven door opened too early
- Too much leavening or sugar
- Under-baked centre
- Over-proofed yeast dough
What to do
- Don't open the oven for the first two-thirds of baking
- Measure leaveners exactly with spoons, levelled
- Test the centre before removing
- Proof less
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Cracked or domed top
Likely causes
- Oven too hot (crust sets before the centre rises)
- Too much leavening
- Overmixed batter
What to do
- Lower the oven 10–15 °C
- Use the exact leavening amount
- Fold just until combined
Big holes or tunnels
Likely causes
- Overmixed batter (cakes, muffins)
- Air trapped while shaping bread
- Uneven proof
What to do
- Mix quick breads only until no dry flour shows
- Degas gently and shape tightly
- Proof covered in an even, warm place
Dry or crumbly
Likely causes
- Too much flour (scooped, not weighed)
- Over-baked
- Too little fat or sugar
What to do
- Weigh flour, or spoon it into the cup and level
- Check 5 minutes early
- Don't cut fat or sugar by more than a quarter without another moisture source

Reviews & corrections

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