Egg Waffle/Egg Puffs (雞蛋仔)

IMG_3644

When I was young, my parents would take me to the street markets in Taipei and get me egg puffs for breakfast.  Although, the ones I remembered as a kid looked a lot different than the one I made, but overall, the taste and the texture is still there.

When I first saw the recipe from Kirby’s Cravings, I know I had to make them.  I tried it on my pancake puff pan, but it just didn’t taste right.

So I looked everywhere for a egg puff waffler and found the Nordic egg waffle.  I know it won’t work for me since I have an electric stove.  The degree of controlling the temperature is important on not getting the egg puffs burnt or uncooked inside.  Then, I found the CocinaPro Bubble Waffler through Amazon, which I think works really well.

The recipe I have is an adaptation from Kirby’s Cravings. However, I like my egg puffs a bit chewier, so I added some glutinous rice flour to make it more “mochi” like.  If you are allergic to gluten, I would suggest substituting the glutinous rice flour with all purpose flour.

Every time I make these treats, they’re gone within the hour.  These are so fun to make and so delicious.  It has a chewy texture when you bit into it and crunchy around the edges.  The recipe below is for 3 batches.  You can also make them the night before and cook it in the morning.

Here is what you’ll need:

  • 3/4 Cup all purpose flour
  • 1/4 Cup glutinous rice flour (you can get this at any asian grocery store)
  • 1/2 Tbsp tapioca starch
  • 1 Tbsp custard powder (I ordered this the one from Amazon)
  • 1/2 Cup cane sugar
  • 2 Eggs
  • 2 Tbsp evaporated milk (Don’t get confused with condense milk)
  • 150 ml water
  • 1 Tbsp vegetable oil
  • 1 tsp vanilla extractIMG_3623

 

Mix all the ingredients in a large bowl until smooth.  It’s okay if you have a few lumps here and there.IMG_3624 IMG_3625

Pour the mixture back into your measuring cup and saran wrap tight.IMG_3626 IMG_3627

Put it in the fridge and set it for an hour.IMG_3628 IMG_3629

 

Take the mixture out of the fridge and stir it several times to mix some of the separations.IMG_3631

Take out the waffler and brush lightly with some vegetable oil.  Do it on both sides.IMG_3630

Now turn on the power and wait for the green light and then you are ready to pour the mixture in.IMG_3632

slowly pour in the mixture from the middle and then outwardsIMG_3633 IMG_3634 IMG_3635 IMG_3636

Now, close the waffler and immediately flip it to the other sideIMG_3637

Every 2 1/2 minutes, flip the waffler.  In about 7 minutes, when the egg puffs are nice and golden, it is ready to be taken out.  If you like it more crunchy, let it sit the waffler for another minute or two.  Don’t forget to flip!IMG_3638 IMG_3639

 

Now, ready to devour these little monsters.IMG_3646-2 IMG_3645 IMG_3643

 

I hope you will like these as much as my family.  They’re great for breakfast with a nice cup of coffee or snacks during the day.  They are so good that I’m ready to make them again!

 

 

 

Loading Facebook Comments ...

Leave a Reply