Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour)


This egg waffle shaped like an egg, in Chinese it’s called 雞蛋仔(literally means little eggs) is one of my husband “must eat” food whenever he goes to Hong Kong, even though I have been to Hong Kong countless time, but I have not once eaten this as my tummy don’t do well with street food.

This Hong Kong style Egg Waffle is a unique and long standing popular street hawker food in Hong Kong and it was originated way back in 1950s by an Asian grocery shop owner.  

When I went to Hong Kong in July, I was very tempted to buy the mould, but the electric mould was very expensive and I don’t want the stove type mould as I’m afraid it will be difficult to control the fire. Few weeks ago, I happen to come across this small electric mould from Groupon, and is less then $40, I ask my husband to order it.  I have made this a couple of times to friends who have been to Hong Kong and have tried this, the feed back I get is taste just as the same as those in Hong Kong. 

You can control the texture of this waffles – if you like it to have more “cake” inside each egg, you pour the batter to all the hole.  But if you like the egg to be hollow inside, you just pour the batter to half of the mould, then you lift up the mould and swirl the batter around to fill up all the holes.  The recipe is prefect, the only imperfection is the mould is very small.  You can make into different flavor to your liking like pandan or chocolate or even marble! 



140g plain flour

8g baking powder

10g custard powder

28g tapioca starch

2 eggs

140g white sugar

28g evaporated milk

140ml water

28g vegetable oil, for making the egg batter

small quantity of vegetable oil, for greasing the mould

1/2 teaspoon vanilla essence

Hong Kong Style Egg Waffle mould

Sift ingredient A together into a pouring jug or mixing bowl 


In another mixing bowl, use a hand whisk and beat the eggs and sugar well.


Gradually add in the evaporated milk and water and mix well.

Add the egg mixture into the flour mixture and stir thoroughly until a smooth batter is form and lumps are dissolved 

Add in the vanilla essence and vegetable oil and mix well.

Cover the batter with cling wrap and refrigerate for at least one hour.
Take the egg batter out from the fridge half an hour prior to using; allowing it to return to room temperature.
Warm up the mould, and brush a thin layer of oil on all side.

When the oil is heated up, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flow a bit.


Close the mould and hold the handle firm to keep the two sides closing tight and cook for 1-2 min then flip it over to cook the other side till both side are golden brown.

Use a chopstick to remove the egg waffle from the mould and place it on a wire rack to cool slightly before serving. As when it is slightly cool down it will become crispy.


Repeat steps 8 to 11 until all egg batter is finished.

Recipe adapted from Christine’s Recipes.

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