egg waffles

Ingredients

• 2large eggs
• 125 g (1 cup)plain flour
• 100 g (1/2 cup)granulated sugar
• 30 ml (2 tablespoons)evaporated milk
• 30 ml (2 tablespoons)vegetable oil
• 1 teaspoon (about 3 g)tapioca starch or cornflour
• 1 teaspoon (about 4 g)baking powder
• 1 teaspoon (5 ml)vanilla extract
• 148 ml (5 US fl oz)water
• to tastetoppings of your choice, such as fresh fruit, ice cream or syrup

Instructions

1. 1

   Mix the batter

   Put all the ingredients except the toppings in a large bowl. Mix until the batter is smooth.

2. 2

   Oil the maker

   Lightly coat the egg-waffle maker with vegetable oil or cooking spray.

3. 3

   Heat the maker

   Heat the egg-waffle maker until hot.

4. 4

   Cook the first side

   Add the batter and set the maker to medium heat for 2–2 1/2 minutes.

5. 5

   Cook the other side

   Flip the egg-waffle maker and heat for a further 2–2 1/2 minutes.

6. 6

   Add the toppings

   Remove the waffle from the maker, add your chosen toppings and serve.

What are egg waffles?

Egg waffles, also known as gai daan zai, are a Hong Kong street-food snack cooked in a mould that gives them a surface of small, rounded pockets. Their crisp outside and tender centre make them enjoyable plain or with toppings.

This home version uses a straightforward batter with eggs, sugar and a little starch. Cooking it in an egg-waffle maker gives the characteristic shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 7g protein, 50g carbs, 10g fat.

The flour, sugar and water-based batter provide most of the carbohydrates, while vegetable oil and egg contribute much of the fat; the eggs and flour supply most of the protein. Toppings are not included in the estimate and can change the meal substantially, so pair a waffle with fresh fruit for a simple balance.

The batter ingredients

Flour and starch: plain flour gives the batter structure, while tapioca starch or cornflour helps keep the cooked waffle tender.

Eggs and milk: eggs bind the mixture and add richness; evaporated milk contributes a little creaminess.

Oil and water: oil adds fat to the batter, while water loosens it so it can spread through the mould. Baking powder helps the pockets rise, and vanilla brings flavour.

Get a smooth mixture

Mix the ingredients until no dry patches remain and the batter looks even. Avoid leaving lumps of flour, which can lead to uneven cooking.

The recipe does not specify a resting time, so you can cook the batter once it is mixed. Keep the toppings separate until the waffles are cooked.

Using the waffle maker

Preheating: let the maker get hot before adding the batter, so the first waffle starts cooking as soon as it reaches the plates.

Coating: apply only a light layer of oil or spray to the cooking surface. This helps release the waffle without making the outside greasy.

Flipping: cook for 2–2 1/2 minutes on medium heat, then flip and cook for another 2–2 1/2 minutes. Follow your maker’s instructions when handling or turning it.

Check the texture

The recipe’s cooking time is a guide; appliance heat and batter depth can vary. Look for a waffle that releases from the plates and has a set, golden surface.

If the centre still seems wet, cook it a little longer, checking frequently. Avoid opening the maker too early, as the waffle may tear before it has set.

Choose your toppings

Fresh fruit adds a bright contrast to the sweet waffle, while ice cream or syrup makes a richer finish. Add toppings just before eating to keep the outside from softening.

Serve the waffles soon after cooking for the crispest edges. They also work well cut or folded around a small amount of topping.

Recipe notes & tips

• Measure the flour without packing it into the cup before converting or weighing.
• Preheat the maker fully before adding the batter.
• Use a light coating of oil so the waffles release without becoming greasy.
• Keep the waffle maker on medium heat for the stated cooking time.
• Add toppings just before serving to preserve the waffle’s crisp edges.

Variations

• Fresh fruit: top with sliced berries or other fruit just before serving.
• Ice cream: add a scoop for a dessert-style waffle.
• Syrup: drizzle over the waffle at the table so it does not soften too soon.
• Vanilla: adjust the amount of vanilla to suit your taste.
• Starch choice: use either tapioca starch or cornflour as listed.

Common mistakes to avoid

• Lumpy batter: mix until no dry flour patches remain.
• Cold waffle maker: wait until it is hot before adding the batter.
• Too much oil: coat the plates lightly rather than pouring oil into the maker.
• Opening too soon: let the waffle cook for the first 2–2 1/2 minutes before flipping.
• Overcooking: check the waffle as it approaches the end of each cooking interval and remove it once set and golden.

How to store

For the best texture, serve the waffles straight from the maker. If needed, refrigerate cooled waffles in an airtight container for up to 2 days and reheat in a toaster or oven until hot; toppings are best stored separately.

Frequently asked questions