Hong Kong Egg Waffles (Bubble Waffles)

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Crispy on the outside and custardy-soft inside, Hong Kong egg waffles are a beloved street snack baked in a special bubble-shaped pan. The batter is enriched with plenty of eggs and evaporated milk for a rich, slightly custardy flavor and signature yellow hue. Serve hot, folded into a cone or torn into bubbly pieces.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 13 gFat
• 6 gSaturated Fat
• 40 gCarbs
• 1 gFiber
• 22 gSugar
• 8 gProtein
• 210 mgSodium
• 160 mgPotassium
• 95 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the batter

• 4 large eggs, room temperature
• 1 cup (125 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) evaporated milk
• 2 tablespoons custard powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt

For finishing

• 1 teaspoon vanilla extract
• 3 tablespoons (45 g) unsalted butter, melted and slightly cooled
• Nonstick cooking spray or melted butter for the pan
• Optional toppings: fresh berries, whipped cream, condensed milk, or chocolate sauce

Directions

1. In a large bowl, whisk the eggs and granulated sugar together for about 2 minutes until pale, thick, and slightly fluffy.
2. Sift in the all-purpose flour, custard powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture just until no streaks of flour remain.
3. Pour in the whole milk and evaporated milk and stir until smooth, then whisk in the vanilla extract and melted butter until the batter is glossy and slightly pourable. Let the batter rest at room temperature for 15 minutes.
4. Preheat a bubble waffle (eggette) pan over medium-low heat for about 5 minutes, then lightly grease both sides with nonstick spray or melted butter using a silicone brush.
5. Pour about 1/2 cup (120 ml) of batter onto the center of the bottom plate, then close the lid and lock the handle. Cook for 3 to 4 minutes, flipping once halfway through, until the waffle is deep golden and crisp.
6. Open the pan carefully (steam will escape), loosen the bubbles gently with a bamboo skewer or thin knife, and transfer the waffle to a wire rack so the bottom stays crisp.
7. Repeat with the remaining batter, greasing the pan lightly between batches and lowering the heat if the waffles brown too quickly.
8. Serve immediately, either folded into a cone while warm and pliable or broken into individual bubbles, with your choice of toppings.
9. Leftover waffles can be reheated in a 350°F (175°C) oven for 3 to 4 minutes to restore crispness.

Cook’s Notes

• Use a low to medium-low heat so the waffles cook through without burning; if they brown too fast, drop the heat and extend cooking time.
• A bubble waffle pan is essential – regular waffle irons won't create the signature spherical pockets.
• Custard powder gives the classic yellow color and vanilla-custard aroma; you can substitute with extra cornstarch plus a pinch of turmeric if needed.
• Do not overmix the batter once the flour is added or the waffles will turn out tough instead of tender.
• Eat the waffles within a few minutes of cooking for the best contrast between the crunchy shell and soft interior.

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