Remember the olden days when we didn't have internet and social media? It's like we are living in a world with far distances.
These days, internet and social media have pulled everybody in the world closer to each other... It's like if I want to eat Hong Kong egg waffles, I don't have to go to Hong Kong to enjoy these yummy crispy waffles!
Hong Kong Egg Waffles 鷄蛋仔
Mine are crispy, sugar reduced, easy to cook with yummy custard flavours.
Thanks to internet and social media, business ideas can travel around the world very quickly And so effectively that I have seen many Hong Kong Egg Waffles 鷄蛋仔 selling in many other countries.
Plus, it's also a mission possible now for anyone who want to cook Hong Kong egg waffles at home!!! .... because you can buy a Hong Kong egg waffles iron via online from Amazon or eBay. Mine is the Nordic Ware one that I have bought from US. If you don't have a Hong Kong egg waffles iron, don't fret!!! You can use an ordinary THIN waffle iron or maker to make these waffles too. They will taste the same but just not in the shapes of bumpy eggs.
Furthermore, if you search for "Hong Kong egg waffles recipes" via Google, you will find many recipes but let me tell you... 97% of the top hits are actually the same recipe!!!!! Are you surprised?
If you look closely, you will see that this, this, this, this, this and this recipe are the SAME recipe!!! They are the SAME whisk-and-cook recipe that contains evaporated milk and custard powder and HIGH amount of sugar to make the waffles crispy!
After noticing this series of same Hong Kong egg waffles recipes, I wonder who is the first person who started this recipe and why so many people who followed using the recipe don't know that the use of evaporated milk and such HIGH amount of sugar are absolutely NOT necessary!!! Hmmm....
Evaporated milk is actually milk with 60% of the water removed!!! And so, two tablespoons (30ml) evaporated milk plus 150ml water is actually milk!!! If milk is one of the common items that you regularly buy for your home, why do you have to use evaporated milk???
Imagine... Having 150g sugar all packed into two Hong Kong waffles! And you munch all of these crispy waffles all at once! OMG... It's like shoving 15 tablespoons of sugar into your mouth!!! Geez! Don't you think that it is A LOT of sugar in just two waffles? Based on my waffles making experience, I reckon 50g sugar is actually more than good enough to crisp up most typically waffles. To make my waffles crisper, I actually prefer to use butter instead of vegetable oil and rather add 20g extra butter, NOT 100g extra sugar. FYI, 20g butter contains 143 calories which is even lesser than 20g vegetable oil (177 calories)!!! And 100g sugar contains 387 calories!!! I hope that you'll see my point. Nevertheless, if you prefer your waffles to be sweeter with more sugar, please go ahead to make them with the full strength of 150g sugar. It's eventually your choice.
See how I made my crispy waffles... Told ya that these modifications work!!! So please do not pile this unnecessary excessive amount of sugar into your Hong Kong waffles!!!
Thanks Bensound for the music in my video.
Impressive! These waffles are like the ones we had in Hong Kong!!!
Or even better!!!
... because ours are buttery, crispy, yummy with custard taste.
And most importantly, they are NOT over-loaded with excessive sugar!!!
Like my recipe? I promise that I will share more... To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's my recipe that is modified with better sense from here, here, here, here, here and here.
Makes two large waffles, made from Nordic Ware egg waffle pan*
The dry ingredients:
150g (1 cup) cake flour with 8% protein content30g (3 tbsp) custard powder*
2 tsp baking powder
1/4 tsp salt if you are using unsalted butter
*You can substitute 30g custard powder with 30g corn flour (or corn starch) or 15g custard powder plus 15g corn flour / corn starch if you prefer your waffles to have no or less custard taste.
The wet ingredients:
180g (3/4 cup) milk, cold2 large eggs, cold
50g (1/4 cup) caster sugar - please do not reduce this reduced amount any further. Original was 150g!
1 tsp vanilla paste or extract
50g (3 tbsp plus 1 tsp) salted or unsalted butter, melted - I'm using salted Golden Churn butter.
vegetable oil spray to grease the waffle iron
* If you don't have a Hong Kong egg waffles iron, don't fret!!! You can use an ordinary THIN waffle iron or maker to make these waffles too. They will taste the same but just not in the shapes of bumpy eggs.
Combine all dry ingredients. Set aside.
In a large mixing bowl, use a fork to whisk milk, eggs and sugar until sugar is dissolved. Then, add vanilla and melted butter, whisk until combined.
Add dry ingredient mixture into the wet ingredient mixture. Use a fork to whisk until just combined and it's ok if the mixture is lumpy. Cover batter with plastic wrap or a tight-fitting lid and allow it let rest in the fridge for 30 mins.
Preheat egg waffle iron with medium heat setting - not the lowest!
Note: You can buy Nordic Ware egg waffle iron or electric egg waffle iron via Amazon or eBay.Spray preheated waffle iron with vegetable oil spray. Caution: If you are cooking waffles on the your stove, please do not spray cooking oil into direct fire!
Pour adequate waffle batter (about half of the batter if you are using Nordic Ware egg waffle iron) onto one side of the hot waffle iron. Close the iron and flip so the wells on the other side of the iron will be filled with the batter immediately.
Cook each side for about 5 mins or until both sides are crispy and golden brown. Remove waffles out from the iron very carefully as the freshly cooked waffles can be a little soft at first.
Bend waffles slightly to create an iconic cone shape or just let it be flat. Allow waffles to cool on a wire rack slightly and they will become crispy when they are cooled to room temperature. Repeat cooking with the remaining batter. Serve crispy waffles immediately when they are freshly made.
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