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.
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.
Check out the video below on how to make them.
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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.