Egg Waffles (Gai Daan Jai)雞蛋仔
Egg Waffles, or Gai Daan Jai, are a popular street snack from Hong Kong. These delightful spherical egg-based waffles are crispy on the outside and soft and chewy on the inside, often enjoyed plain or with various toppings.
01Ingredients
- 150g plain flour
- 1 tbsp tapioca starch
- 1 tsp baking powder
- 1 tbsp custard powder
- 100g white sugar
- 2 large eggs
- 100ml evaporated milk
- 100ml water
- 2 tbsp vegetable oil
Nutrition (per serving)348kcal
- Protein5.1g
- Carbs52.3g
- Fat12.8g
Fiber 0.5 gSodium 178 mg
02Steps
- In a large bowl, sift together plain flour, tapioca starch, baking powder, and custard powder. Add white sugar and mix well.
- In a separate bowl, whisk eggs until light and frothy. Add evaporated milk, water, and vegetable oil to the eggs and mix thoroughly.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to hydrate and improves texture.
- Heat your egg waffle maker (gai daan jai machine) until it is hot. Lightly brush the plates with vegetable oil if it's not non-stick.
- Pour the batter into the heated waffle maker, filling each sphere about 80% full. Close the lid.
- Cook for 2-3 minutes on one side, then flip the waffle maker and cook for another 2-3 minutes until golden brown and crispy. The cooking time may vary depending on your machine.
- Carefully remove the cooked egg waffle from the machine. Place it on a wire rack to cool slightly and crisp up further before serving. Serve warm.
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