Hong Kong-Style Egg Waffle Recipe

Get ready to egg-splore new flavor territories with this Hong Kong-style egg waffle recipe! These crispy and fluffy waffles are a street food favorite and will transport you straight to the bustling streets of Hong Kong.

Instructions

1. 1

   In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.

2. 2

   Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.

3. 3

   Add the water and evaporated milk to the egg mixture and stir to combine.

4. 4

   Slowly add the dry ingredients to egg mixture and mix until well combined.

5. 5

   Stir in the vanilla and vegetable oil.

6. 6

   Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.

7. 7

   Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.

8. 8

   Transfer the batter to a spouted liquid measuring cup for easy pouring.

9. 9

   Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.

10. 10

    Serve when the shell has cooled and become crisp, but is still slightly warm.

11. 11

    Enjoy!

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