Egg Waffles 4 or Gai Daan Jai
Transport your taste buds to the bustling streets of Hong Kong with Egg Waffles (Gai Daan Jai), a classic street food delight that's crispy on the outside, soft and chewy on the inside, and irresistibly eggy in flavor. This easy-to-follow recipe combines pantry staples like all-purpose flour, cornstarch, and baking powder with rich ingredients like whole milk, eggs, and a hint of vanilla extract to create the iconic bubble-shaped texture. Prepared using a special egg waffle pan, the batter cooks to golden perfection in minutes, delivering a waffle that's slightly sweet and endlessly versatile. Perfect for breakfast, dessert, or a fun snack, these egg waffles can be enjoyed plain or dressed up with fresh fruit, syrup, or a scoop of ice cream for a decadent twist. Whether you're new to making Hong Kong Egg Waffles or looking to recreate this beloved treat at home, this recipe is guaranteed to become a favorite!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 100 grams Granulated sugar
- 2 large Eggs
- 120 milliliters Whole milk
- 60 milliliters Water
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
- 1 tablespoon Butter (for greasing the waffle pan)
Instructions
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and sugar until evenly combined.
In another bowl, beat the eggs lightly. Then add the milk, water, vanilla extract, and vegetable oil, whisking until fully blended.
Gradually pour the wet ingredients into the dry ingredients, stirring until the batter is smooth and lump-free. Be careful not to overmix.
Heat your egg waffle pan over medium heat. Lightly grease both sides of the pan with butter, using a brush or paper towel to evenly coat the surface.
Once the pan is hot, pour about 3/4 cup of the batter into the center of the bottom half of the pan. Close the lid, flip the pan over, and cook for 2-3 minutes.
Flip the pan back to the original position and cook for another 2-3 minutes, or until the waffle is golden brown and crispy on the outside.
Carefully remove the waffle from the pan using a spatula or tongs, and allow it to cool slightly on a wire rack to maintain its crispiness.
Repeat with the remaining batter, greasing the pan between each batch.
Serve warm as is, or top with fruits, ice cream, or syrup for an extra treat!
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 101.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
