Wednesday, July 29, 2015

Hong Kong Style Eggettes - Bubble Waffle (香港街頭小吃: 雞蛋仔)

Come learn how to make these Hong Kong Sytle Eggettes (雞蛋仔), a very popular street food in Hong Kong.
If you’re from, or have visited, Hong Kong in the past, I’m sure you’re familiar with these Hong Kong Style Eggettes (雞蛋仔).  They are one popular street food originated in Kong Kong.  I grew up eating a lot of them as after school snacks.  It’s definitely another nostalgic treat for me besides these.  Eggettes (雞蛋仔) are typically made with a batter consists of flour, eggs, sugar, water and evaporated milk.

Come learn how to make these Hong Kong Sytle Eggettes (雞蛋仔), a very popular street food in Hong Kong.

The batter is then cooked in a special iron eggette plates (as shown in the picture below) over the stove top.  My Dad got me this eggette pan when he travelled to Hong Kong last year.  Good news is, you can also get one from the States, I’ll put up a link at the end of this post for your reference.  
There are many flavor variations of eggettes these days including chocolate, green tea, or even filled with mochi (sticky rice balls).  Today, I’m going to share with you the originally flavor before moving on to more exotic ones.  When you buy these eggette in Hong Kong, they are usually put in a brown paper bag, perfect as a snack on the go.  While I was searching for something to hold these eggette for the photo shoot, my Baby Girl suggested that I use these pink paper cups (see picture above) to hold the eggette.  I say, she had a pretty good sense of food styling, just like Mama.      

Come learn how to make these Hong Kong Sytle Eggettes (雞蛋仔), a very popular street food in Hong Kong.

Check out the video below on how to make them.


I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published. 

Come learn how to make these Hong Kong Sytle Eggettes (雞蛋仔), a very popular street food in Hong Kong.
These eggetees are crunchy on the outside with crispy edges (my favorite parts) along with a soft and tender interior texture.  It’s packed with wonderful egg and custard flavors.  They are slightly sweet with a hint of vanilla aroma.  I say, they are perfect with a cup of Boba Milk Tea!  Please check out my list below as a reference on where to buy the equipment and ingredients.   If you have any questions, feel free to leave me a message below.  Thank you for stopping by today and I hope you’ll give this fun recipe a try soon.  Have fun cooking!

P.S.  I've found this electric bubble waffle maker online (Click here for more information).  Although it's not the one I use in this post.  But I think it's pretty convenience as you don't have to stand around the stove top to make these.
Ingredients and equipment used in this post:

Bubble Egg Waffle Pan (Click here for similar product)
Electric Bubble Waffle Maker (Click here for more information)
Tapioca Flour (Click here for more information)
Custard Powder (Click here for more information)
Evaporated milk (Click here for more information)
Grapeseed Oil (Click here for more information)
Pink Paper Baking Cups (Click here for similar product)
Bamboo Placemats (Click here for more information)


Hong Kong Style Eggettes (雞蛋仔)
Makes: 3 eggettes
1 cup all purpose flour
2 tablespoons custard powder
1 1/2 teaspoons baking powder
2 tablespoons tapioca flour
1/2 cup water
2 tablespoons evaporated milk
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 large eggs
3/4 cup sugar

Place a sieve over a large mixing bowl. Add in the flour, custard powder, baking powder, and tapioca flour and sift mixture into the bowl.

In a measuring cup, add the water, evaporated milk, salt, eggs, sugar, vanilla and oil. Whisk until well incorporated. Add in the liquid mixture into the dry mixture and whisk until smooth.

Spray each eggette plate with nonstick cooking spray and heat on a stove at medium for one minute on each side. Pour 3/4 cup of batter evenly on one plate, place the other plate on top and flip the pan over to let the mold fill evenly.

Cook for about 2 1/2 minutes, then flip and cook for another 2 1/2 minutes. Remove from heat and turn the eggette out onto a wire rack to let cool slightly before eating.

Come learn how to make these Hong Kong Sytle Eggettes (雞蛋仔), a very popular street food in Hong Kong.


  1. They are cute..a bit like an aebelskiver pan;)

    1. yes, very similar to aebelskiver pan...but the mini eggettes are connected together (like a waffle) so you don't have to turn them one by one. :) but similar idea.

  2. These are one of my favorite things. My husband used to buy me like 8 little bags every time he went to Chinatown in NYC back in the day. What you can get on the street isn't all that good anymore. Your recipe sounds great. If I ever get a pan, I will have to try!

    1. Oh...if you love 雞蛋仔, you've got to get the pan and try this recipe at home. They turned out amazing and better than many selling out there. ;)

  3. I've never had an Eggette, but I want one!
    Super video!!! x

  4. I've never had these before but have seen them in the HK dramas lots of time. Do they taste like kuih bahulu? Love the pan too.
    By the way, I have nominated your blog for the 2015 Versatile Blogger Award. Please click on my post at to follow up on this.

    1. You see them a lot in HK dramas cos these are very popular street food there. Good question about kuih bahulu. I wish I can tell you. but unfortunately, I've never tried kuih bahulu so I cannot compare the two. Thank you so much for nominated my blog for the award. totally appreciated.

  5. How many can you cook by this measurement?

    1. You can make 3 of them with this recipe. I always put the serving size right below the recipe title in the recipe session. ;)

  6. Amy your recipe is my go to recipe for egg waffles, I was wondering if you knew what I had to add to make a matcha waffle and a chocolate waffle because I love those flavors too. Thanks and keep it going with this amazing blog ;)

    1. Thank you for your support and using my recipe. :) Here's the link to the chocolate bubble waffle recipe tutorial:
      Here's the post and recipe:

      For the Matcha version, you can add 2 to 4 tablespoons of matcha powder to the recipe, depending how strong you like it and the brand of matcha that you use. But I suggest that you dissolve the matcha in the milk first (to form a paste) instead of just adding to the batter in order to get rid of the lumps. Hope that helps. :) Happy cooking!