Hong Kong Style Egg Waffles Recipe

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One of my favorite street food in Hong Kong is egg waffles (you may called it bubble waffle). They are tiny ball-shaped waffles, fluffy inside but crispy on the outside, you pull them apart and eat them one by one, yummy. I used to buy them everyday after school for snack, the hawker made them fresh to order, so I got to watch and learn how to make it and observed the flipping technique.

I am so glad to find the Egg Waffle Pan(buy it here) in the USA finally, making this yummy street food at home, serving my girls my favorite treat. The best part , I got to see their happy faces when they stuffed their mouth full of little waffles. They enjoyed watching mommy make the cute yummy waffle balls, just like I used to watch the hawker cooked them in the street, like mother like daughters. They learned stories about mommy’s school life in Hong Kong, and how to say egg waffles in Cantonese (雞蛋仔,which pronounces “kite down jei “), it was so much fun.


Hong Kong Style Egg Waffles Recipe  (Make 4)


3                              Large Eggs
6 tablespoons       Vegetable Oil
1/2 cup                   Sugar
1 teaspoon             Vanilla Extract
1  1/4 cups             Cake Flour
2 teaspoons          Baking Powder
3/4 cup                  Water


Hong Kong Style Egg Waffle Pan
1 Large Bowl
1 Medium Bowl
Small Silicone Spatular
Metal Rack (for cooling)
Egg Whisk


1. In a large bowl, whisked eggs, vegetable oil, sugar and vanilla extract together until well combined.

2. Mix cake flour and baking powder in another bowl, sift and set aside.

3. Add 1/3 of flour mix and 1/4 cup of water into eggs mixture, whisk until well combined.

4. Repeat step 3 two times until all ingredients well cooperated.

5. Heat both sides of waffle pan over medium heat until hot, rub a little vegetable oil over the surface to avoid sticking.

6. Pour just less than 1 cup of batter in the middle on one side, place the other pan on top and flip it over immediately, shake and juggle them together while rotating your wrist (to spread the batter inside more evenly), place on the stove and cook for 2 minutes.

7. Flip the pan, cook 2 minutes or until golden brown. Remove egg waffles from pan and cool on metal rack for 1 minute. Serve and enjoy.

1. You may need to play with your stove heat setting for best result. Every stove heat setting is different, my stove’s medium heat may not be the same temperature as yours. For example, my stove reaches 300F degrees at medium heat setting,  while yours may reach higher (320F) or lower degree (285F).

2. If egg waffles are not golden brown, increase heat and/or cook time, continuously flip the pan every now and then, until both sides are golden brown.

3. Practice makes prefect. I tried quite a few batches before I found the right heat setting and timing for the perfect egg waffles. You may need to give it a few trials as well before you find that perfect combination.


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9 thoughts on “Hong Kong Style Egg Waffles Recipe

    1. littlepandamommy

      Hi Lae,

      Cake flour is lower in gluten compared to all purpose flour, it will make the waffles softer. You should be able to find it in regular grocery stores in US or baking goods stores in HK. If you can’t get it easily, you can substitute it with all purpose flour, just make sure don’t over folded the batter.

    1. littlepandamommy

      Practice makes perfect. The keys are the heat control and flipping back and forth until it is golden brown. Don’t over mix goes a long way too.

  1. Kai

    Hi, Can you please share the original recepie crispy out side and crunchy inside just like bubble waffle and Eggloo company were using please???

    1. Kai

      You can share this privately if you don’t want to share orginal recepie in public my whatsapp no. 8210490461 plzzzzzzzzzzzzz


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