Egg waffle

Did You Know?

• Egg waffles are sometimes called Hong Kong cakes in Chinatowns across America, especially in New York.
• The egg waffle has been reinvented worldwide with flavors such as green tea, chocolate, cheese, pandan, or purple sweet potato.
• It has gained popularity as a dessert served with different kinds of ice cream.

History

The origins of the egg waffle are unknown. One story suggests the post-war generation created the egg-shaped mold to compensate for an eggless batter, as eggs were once a luxury. Another tale claims street hawkers used cheap damaged eggs in the batter, giving the cake its golden color. It is also plausible that the special iron skillet is a Hong Kong adaptation of the traditional checkered European waffle press. A further tale recounts that in 1944, a food stall owner named Mr. Cheung sold daan kau jai from a cart, a larger predecessor often divided into 30 pieces.

Preparation

Egg waffles are made from a sweet, egg-rich batter cooked on a hot griddle with small round cells. The griddle is heated over hot coals or, more commonly, on an electrical heater. The batter is poured over the pan and heated, forming small ovals. The key to a crispy egg waffle is turning the pan quickly after pouring the batter, producing a crispy top and cake-like bottom. The waffle is crispy outside with fluffy bubbles inside. Flavors include chocolate, green-tea, and ginger. Most batters are quick breads, though some use a yeast-raised or fermented batter.