If you’ve ever walked through the buzzing streets of Hong Kong, there’s one dessert you can’t miss—the Chinese egg waffle. Known as gai daan jai (literally “little chicken egg”), this bubble-shaped treat is crispy on the outside, fluffy on the inside, and full of nostalgia for anyone who grew up with it. Some people call it “egg puff,” while others know it as the “Hong Kong egg waffle” or even “bubble waffle.” No matter what you call it, one thing’s for sure—it’s ridiculously delicious.
And the best part? You don’t have to fly across the globe or hunt down a waffle shop to enjoy them. With the right batter, a bubble waffle maker, and a bit of patience, you can whip up this iconic street snack right at home.
What Are Chinese Egg Waffles?
Imagine a regular waffle had a cousin that went to art school and came back with a whole new look. Instead of squares, egg waffles have these puffed-up bubbles—like tiny balloons of joy you just want to bite into. The outside is golden and crunchy, while the inside stays light and cake-like.
This dessert first popped up in Hong Kong in the 1950s. Legend says street vendors used broken eggs that couldn’t be sold, mixing them into a batter that eventually gave birth to this now-famous treat. Whether that story is fact or folklore, I love the idea that something “imperfect” turned into a food icon.
Today, you’ll find bubble waffles served plain in paper cones, stuffed with ice cream, or even rolled up with fresh fruit. They’ve gone from humble street food to Instagram superstar.
Ingredients You’ll Need
This is a classic Hong Kong egg waffle recipe—simple, straightforward, and close to the original street version. You probably already have most of the ingredients in your pantry.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons custard powder (or vanilla pudding mix)
- 1 tablespoon tapioca starch (adds chewiness)
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup evaporated milk
- ½ cup water
- 2 teaspoons vanilla extract
- 2 tablespoons vegetable oil
Optional for extra flavor: matcha powder, cocoa powder, or even black sesame powder.
Tools You’ll Need
- Bubble waffle pan (stovetop) or a bubble waffle maker (electric)
- Whisk or hand mixer
- Mixing bowls
- Ladle or measuring cup for pouring batter
If you don’t have a special pan, you can technically cook this in a regular waffle maker, but the result won’t have that signature bubbly texture. And let’s be honest—the bubbles are the whole point.
Step-By-Step Recipe
Step 1: Make the Batter
In a large bowl, whisk together the eggs and sugar until the mixture turns pale and slightly thick. Add the evaporated milk, water, vanilla, and oil. Stir until smooth.
In a separate bowl, combine flour, baking powder, custard powder, and tapioca starch. Slowly add the dry ingredients into the wet mixture. Mix just until combined—don’t overdo it, or your waffles will turn tough. The batter should be slightly runny but not watery.
Step 2: Rest the Batter
Here’s the secret most people skip—rest your batter for at least 30 minutes. This allows the flour to hydrate and gives you that classic egg puff texture. If you can wait an hour, even better.
Step 3: Heat the Waffle Pan
If you’re using a stovetop egg waffle pan, lightly grease both sides and preheat over medium heat. For an electric bubble waffle maker, just plug it in and let it do its thing.
Step 4: Cook the Waffles
Pour about ¾ cup of batter into the center of the pan. Close it gently and flip right away to spread the batter evenly. Cook for 2–3 minutes, flip again, and cook for another 2–3 minutes until golden brown.
Step 5: Cool and Serve
Carefully open the pan and use a spatula or fork to lift out the waffle. Let it cool for a minute—the bubbles crisp up as they rest. Serve plain, roll it into a cone, or top it with ice cream, fruit, or whipped cream.
Flavor Variations to Try
One of my favorite parts of making egg waffles is experimenting. Here are a few twists you can try once you’ve mastered the classic:
- Matcha Bubble Waffle – Add 2 teaspoons of matcha powder to the dry ingredients for a green tea kick.
- Chocolate Egg Waffle – Swap 2 tablespoons of flour for cocoa powder. Serve with chocolate chips sprinkled inside.
- Black Sesame Egg Puff – Add ground black sesame seeds for a nutty flavor.
- Ice Cream Cone Waffle – Roll the waffle into a cone shape right after cooking, then stuff it with scoops of ice cream.
Tips for Making Perfect Hong Kong Egg Waffles
Even though the recipe looks simple, a few tricks make a big difference:
- Resting the batter – Don’t skip this. It’s the difference between soft pancakes and crisp, airy egg puffs.
- Temperature matters – Too hot, and your waffle burns before the bubbles cook through. Too low, and it turns soggy. Medium heat is your friend.
- Grease lightly – A thin coat of oil on the pan prevents sticking without making the waffle greasy.
- Don’t overload – Use just enough batter to cover the mold. Extra batter spills out and creates uneven edges.
- Flip quickly – After closing the pan, flip within a few seconds so the batter spreads evenly into the bubble shapes.
How to Serve Chinese Egg Waffles
The beauty of egg waffles is their versatility. They can be a snack on their own or a full-blown dessert. Here are some serving ideas:
- Classic Street Style – Serve plain in a paper cone. Sometimes simple is best.
- Dessert Cone – Roll the waffle into a cone while it’s still hot, then stuff it with scoops of ice cream, whipped cream, and fresh fruit.
- Chocolate Heaven – Drizzle with melted chocolate and sprinkle with crushed cookies.
- Breakfast Twist – Pair it with yogurt and berries for a sweet morning treat.
- Party Favorite – Cut into small pieces and serve with dipping sauces like Nutella, caramel, or peanut butter.
Storing and Reheating
Freshly cooked waffles are always best, but if you make a big batch, here’s how to store them:
- Room Temperature – Keep in an airtight container for up to 2 days. They’ll lose crispness but still taste good.
- Freezing – Wrap cooled waffles in plastic wrap, then freeze. Reheat in an oven or toaster oven for 5–7 minutes.
- Avoid Microwaves – They make the bubbles chewy and soft instead of crisp.
Why Egg Waffles Are Different From Regular Waffles
At first glance, they both fall into the “waffle” category. But egg waffles aren’t just regular waffles with extra flair. Here’s how they stand apart:
- Shape – Traditional waffles have square pockets. Egg waffles have balloon-like bubbles.
- Texture – Regular waffles are uniform throughout. Egg puffs are crisp on the outside with pillowy, airy insides.
- Flavor – The custard powder and evaporated milk give egg waffles a richer, eggier taste.
- History – Waffles date back centuries in Europe, but egg waffles are a distinctly Hong Kong creation.
It’s like comparing cousins—they share DNA but grew up in totally different households.
Popular Culture and Egg Waffles
If you’ve watched Asian food shows or scrolled food hashtags, chances are you’ve seen egg waffles front and center. From street vendors in Mong Kok to high-end dessert cafés in New York, this treat has become a global star. Some even serve them as “Hong Kong egg waffle cones” filled with extravagant toppings—think three scoops of gelato, rainbow sprinkles, and marshmallows piled high.
Sure, it might be a little over-the-top, but isn’t that what dessert is all about?
Final Thoughts
Chinese egg waffles are more than just dessert—they’re a piece of food history wrapped in crispy, golden bubbles. Whether you’ve tasted them on the bustling streets of Hong Kong or you’re making them at home for the first time, they bring a sense of fun and nostalgia to the table.
If you’re ready to try, grab a bubble waffle maker, whip up the batter, and create your own version of this Hong Kong classic. Who knows? It might just become your new favorite dessert recipe.
Chinese Egg Waffles (Hong Kong Egg Puffs)
Ingredients
Method
- Mix the wet ingredients – In a large bowl, whisk eggs and sugar until pale and slightly thick. Add evaporated milk, water, vanilla, and oil. Stir until smooth.
- Combine the dry ingredients – In another bowl, whisk together flour, baking powder, custard powder, and tapioca starch.
- Make the batter – Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined. Batter should be smooth but not too thick.
- Rest the batter – Let it sit for at least 30 minutes (or up to 1 hour) to hydrate and improve texture.
- Preheat the pan – Heat a bubble waffle pan (stovetop) or bubble waffle maker (electric). Lightly grease with oil.
- Cook the waffle – Pour about ¾ cup of batter into the pan. Close and flip quickly to spread evenly. Cook 2–3 minutes, flip, then cook another 2–3 minutes until golden brown.
- Serve – Carefully lift out the waffle. Cool for 1 minute so the bubbles crisp up. Serve plain, or roll into a cone and fill with ice cream, fruit, or toppings.
Notes
- Resting the batter is important—don’t skip it.
- A stovetop bubble waffle pan gives the most authentic results, but an electric bubble waffle maker is easier for beginners.
- These are best eaten right away while still warm and crisp.
FAQs About Chinese Egg Waffles
Q: What’s the difference between “egg puff” and “egg waffle”?
They’re the same dessert—just different names. “Egg puff” is a literal translation, while “egg waffle” became the common English term.
Q: Do I need a bubble waffle maker, or can I use a regular waffle iron?
A regular waffle iron works, but you won’t get that iconic bubble texture. If you want the true Hong Kong experience, a bubble waffle pan is worth it.
Q: Why do I need custard powder?
It adds flavor and helps create that golden color. If you don’t have it, substitute with vanilla pudding mix or just use extra flour.
Q: Can I make these without eggs?
You can try egg substitutes, but the texture won’t be quite the same. The recipe is egg-heavy for a reason.
Q: How do street vendors keep theirs so crispy?
They cook on very hot pans and serve immediately. Crispness fades as the waffles cool, so eat them right away for the best bite.
